1. Except the butter, put all the dough materials into the bread machine and set the dough for 15 minutes.
2. Put in softened butter at the end of kneading and continue kneading for 10 minutes.
3. Kneading is over, and the dough is complete.
4. After the dough is formed into a dough, wrap it in plastic wrap and refrigerate for 60 minutes.
5. Prepare to be wrapped in butter, I used flaky butter, the size is 8CM*16CM.
6. Take out the refrigerated dough. The softness of the dough is similar to that of butter slices.
7. Roll the dough into 2 times the length of the butter slice. Put the butter in the middle of the dough.
8. Fold the dough on both sides inward, cover the butter slice, and pinch the seams tightly.
9. Roll into a long film for the first time.
10. Tri-fold for the first time.
11. Roll into a long piece for the second time.
12. Trifold the second time.
13. Wrap it with plastic wrap and put it in the refrigerator for 30 minutes.
14. Roll out a long film for the third time.
15. Trifold for the third time.
16. Roll out a long piece for the fourth time, cut off the irregular dough at both ends, and divide into four equal parts, each with a size of 8CM*20CM)
17. Rolled into small rolls, I'm afraid of getting tired, so I didn't put chocolate in the center of the roll, and put a little orange peel
18. After all the rolls are finished, put in a baking tray and ferment in a warm place.
19. Send to about twice the size.
20. Put it in the Donglingyan baking oven preheated at 180 degrees and 175 degrees, and bake for about 20 minutes.
21. After baking, take out the bread to cool.
22. Pour the whipped cream into the milk pan and heat it, add the black chocolate, and stir until the chocolate has completely melted into a delicate ganache.
23. Spread a layer of chocolate ganache on the surface of the bread with a small spoon.
24. Then sift the cocoa powder to complete the dirty bag.
Tips:1. It is best to use a rolling pin with a heavier weight, so that the pressed dough will be smoother.
2. The temperature should not be too high for the last fermentation. I didn't use the automatic fermentation function of the oven. I put a bowl of hot water in the oven and closed the oven door for fermentation.
3. I use 85% black clever.
