1. The main ingredients except yeast and butter are placed in the cook machine, the liquid is on the bottom, the powder is on the top, and the sugar and salt are placed separately
2. Knead to the expanded state, cover with plastic wrap and put the noodle bucket together in the refrigerator for one hour
3. Cut the dough into small pieces, add fresh yeast and butter that has been softened at room temperature in advance
4. Knead until the surface is smooth and matte, add chocolate beans
5. Stir evenly to fully expanded state
6. Round the dough, put it in a baking tray, pat flat, and ferment it in an environment with a temperature of 27 degrees and a humidity of 75%
7. At this point, the chocolate ganache is made, and the whipped cream and chocolate coins are placed in the milk pan
8. Heat over lukewarm water until the chocolate is completely melted, set aside
9. The dough is doubled in size, it takes about 30 minutes
10. Divide equally into two, cover with plastic wrap and let loose for 20 minutes
11. Roll out the dough into a large piece about 45cm long and 25cm wide, and spread the ganache with a spatula
12. Tighten up, close up and squeeze well
13. Cut in half from the middle, leaving a little bit on the head, don’t cut it completely
14. Two strands twisted into twists
15. Press the two ends underneath, put it into the toast box, and perform secondary fermentation in an environment with a temperature of 33 degrees and a humidity of 80%
16. Put it to seven or eight minutes full, spray water on the surface, sprinkle Oreo pieces
17. Put it into the lower level of the preheated oven
18. Raise the heat to 160 degrees, lower the heat to 200 degrees, and bake for 35-40 minutes
Tips:1. This recipe is made at a room temperature of 25 degrees. All need to be refrigerated for one hour. Friends with low room temperature in the south can ignore this part and directly add yeast and knead until extended to add butter.
2. If there is no fresh yeast, you can replace it with 5 grams of dry yeast. If the room temperature is too low, you can use up to 10 grams of dry yeast.
3. The article uses Favna 65% dark chocolate, sweet friends can change it by themselves
4. Ovens above 60L can be used with 180 degrees of upper and lower fires. When the oven is small, lower the upper fire and increase the lower fire to avoid over-coloring of the finished product.
