1. Prepare all the ingredients, soften the butter, and put everything together except the sausage. I knead the dough by hand. The dough must be kneaded until it can pull out the ribs and become a smooth dough. Leave it to ferment outside and send it to 2 or 5 times as big. Up. After it's finished, take out the dough and divide it into two small doughs, one large and one small. Add the cocoa powder and knead the small dough evenly. Place it on a wooden board and roll out two slices of the same size.
2. Dice the sausage evenly on the dough
3. Move the cocoa noodles on
4. The next one is a big lap
5. Roll up one side
6. Take a pat with a knife, and then cut off the force. If the force is fast or slow, the shape will not look good.
7. Put it in the oven for second fermentation
8. When the fermentation is complete, put it in the middle of the oven and bake at 170 degrees for 15 minutes
9. Pay attention to the temperature of the oven and cover it with snow paper in time, and add a layer of honey water after it is out of the oven
Tips:I am hand-made soft noodles. The noodles must be soft enough to pull out the tendons. Be patient.
