1. Add the modifier to the water and mix the yeast until it dissolves
2. Add high flour, cocoa powder, sugar, salt to the bread machine
3. Add the yeast water to the bread machine and beat the dough for about 15 minutes.
4. 50 grams of chocolate, 30 grams of butter, melt in water, add 30 grams of egg liquid, mix well
5. Put the melted chocolate egg into the bread machine, and beat the dough for about 25 minutes.
6. Fermented to 2 times the size.
7. Dry nash is made during dough fermentation. 50 grams of chocolate and 50 grams of whipped cream are melted in water, and then put in the refrigerator.
8. The fermented dough is taken out, vented and divided into two pieces and rounded. Because I used two methods for molding, I can also use one method without dividing.
9. Proof for 15 minutes in between. During this period, take an appropriate amount of butter (approximately 50 grams) and dilute it into a liquid state.
10. Let's make the rolls dry. Take a piece of proofed dough, roll it into a dough sheet with a rolling pin, brush it with melted butter, and sprinkle an appropriate amount of flour.
11. Thirty percent off, then roll it out and spread the butter and flour, and then turn it out again. A total of 2 times of three folds.
12. Roll out Sagan Naxu
13. Roll it up tightly, cut into pieces and ferment 1.5 times the size of the baking tray. This is the first approach.
14. The second kind of package does that. Take another piece of dough and roll it out with butter, sprinkle it with flour and roll it out again, spread it with butter and flour and roll it up. Dice into pieces.
15. Press in the middle and fold the two ends inward. Press the flat bag into the right amount of dry nash.
16. Put it in the baking tray and ferment 1.5-2 times larger
17. Preheat the oven 180 degrees. Spray water into the oven and bake for 15 minutes. Squeeze it over and spread it evenly, then sift a layer of cocoa powder.
18. Finished product.
