1. Pour high-gluten flour, low-gluten flour, milk powder, salt, sugar, yeast, into a mixing vessel, and mix slowly for 1 min;
2. Add water to the mixing vessel and stir slowly until there is no dry powder;
3. Add butter and salt and stir quickly until the surface of the dough is smooth
4. Take out the dough, relax the dough for 10 minutes, roll it into a 2cm thick shape, wrap it in plastic wrap, and freeze for 30 minutes.
5. Take out the dough, roll it out, and wrap it in oil
6. Roll it out, the thickness is 0.5cm, the ratio of length to width is 3:2, one end is folded to 2/3, and then the other end is folded 1/3 (folded once in three)
7. Repeat the previous step twice (fold in three times)
8. Roll out the dough to a thickness of 0.3-0.4cm, and cut it into a rectangle with a width of 11cm and a height of 15cm.
9. Put the chocolate bar on the dough and roll it up;
10. Arrange evenly into the baking tray, pay attention to the spacing;
11. Proof finally, put the dough in the oven, put a pot of hot water underneath, ferment to 2 times for about 1.5h, take out the egg wash;
12. Set the Depu oven to the fast heat setting, 190 degrees in the middle and lower level, and bake for 15 minutes, and the color is golden and ready to be out of the oven;
13. Heat the whipped cream, pour it into the chocolate, mix it evenly; pour it on the bread, sift the cocoa powder for decoration;
Tips:If the room temperature is higher than 25 degrees, you can put the folded noodles each time in the refrigerator to relax for 10 minutes
The temperature of fermentation should not be too high, otherwise the oil surface will be separated easily, which will affect the forming
