Net Red Dirty Bag
1.
In addition to salt and butter, put all the dough ingredients into the bread machine and knead the dough according to the kneading function
2.
Knead the dough to the expansion stage, add salt and butter, knead until it is smooth and pull out the glove film
3.
Knead the dough, roll it out into a rectangle, put it in the freezer for 30 minutes
4.
Roll out 150 g of the cut sandwich butter with a dough roller to make the thickness consistent. Keep refrigerated for later use.
5.
Take out the fermented dough from the freezer and roll it into a 0.5mm uniform thickness with a dough roller. Put the rolled butter slice in the middle of the dough
6.
Then, butt the two sides of the dough, wrap it with butter, and press down on the joint
7.
Then, roll it into a rectangular shape with a rolling dough, fold it in three layers, stack it and store it in the freezer for 30 minutes
8.
By analogy, after three folds, a rectangle with a length of 60cm is about 3mm thick.
9.
Then divide it into 11*22cm rectangles. Divide the dark chocolate into 3 equal parts and place them on the dough
10.
The dough is rolled up from top to bottom from one end of the chocolate, with the mouth facing down
11.
After all rolled up, put it on the baking tray, put it in the oven for secondary fermentation, the temperature is 30 degrees, the time is 40 minutes
12.
After the fermentation is complete, preheat the oven in advance, put the baking tray in the lower middle of the oven and bake at 180 degrees for 25 minutes
13.
After baking, let cool for later use
14.
Melt the chocolate and whipped cream and pour it on top of the baked bread
15.
Sprinkle with cocoa powder
16.
Look, it's really dirty, he got his mouth full after a few bites, haha
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