1. Put other ingredients except yeast and butter into the cook machine and stir evenly to make a thick film.
2. Cover the kneaded bread with plastic wrap and put it in the refrigerator to relax for more than half an hour.
3. Take out the loose dough, add yeast and knead well, then add softened butter and knead until it is fully expanded (glove film).
4. Push inward with both hands, arrange the dough to make the surface of the dough bulge, rotate the dough, repeat the previous action several times, and roll the dough into a smooth circle with a bulging surface. The temperature of the kneaded dough is about 28 degrees. Put it in a basin and cover it with plastic wrap for fermentation, and the fermentation environment temperature is 30 degrees.
5. For the fermented dough, use your fingers to dip a little high powder and rub the hole. There is no obvious big bubbling in the dough and the hole does not shrink back.
6. Divide the dough into 16 equal parts, each about 50g.
7. Squeeze the divided dough into the palm of your hand with the smooth side up. Use your finger to squeeze the dough underneath with your finger and roll it counterclockwise to make the surface bulge. Then spread it evenly in the baking tray.
8. Put the bakeware in the oven, and put a bowl of hot water for two times.
9. Secondly, the fermented dough should be pressed lightly with your fingers to leave a shallow finger mark.
10. Preheat the oven 180 degrees up and down in advance, then put it in the middle and bake for about 25 minutes, pay attention to the coloring, and cover with tin foil at any time.
11. The toasted bread is taken out in time and brushed with softened butter while it is still hot.
12. Take 10g of dark chocolate and 10g of white chocolate respectively, melt in insulated water, put it into the piping bag, cut the front end of the piping bag, use a scraper to slowly push the chocolate to the front of the piping bag, and tie up the back end for later use.
13. After the bread cools down a bit, draw a pattern you like on the bread.
Tips:1. The temperature of the kneaded dough should be controlled at about 28 degrees;
2. Dough fermentation temperature: the temperature of the first round is 30 degrees, and the temperature of the second round is 38 degrees;
3. Observe at any time during the baking process, color and cover with tin foil;
4. Take out the bread in time after baking, keep it sealed or put it in the freezer after cooling;
5. When eating, take it out and defrost it in advance, and re-bake it in the oven at 180 degrees for 5 minutes;
6. If you have painted chocolate decoration on the surface, you can no longer rebake it. You can paint as much as you can.
