1. Put the main dough ingredients (except salt and butter) into the chef's machine and knead the dough.
2. Knead until it expands and wrap in butter and salt.
3. After kneading it into a smooth dough, wrap the dough with plastic wrap, and ferment at room temperature to 2 times its size.
4. Take out the fermented dough, press a few hands to exhaust it.
5. Divide the dough into 3 small pieces of 150 g, knead and let them rest for 10 minutes.
6. Take out a dough and roll it out with a dough roll.
7. Then, squeeze the cheese frosting in front and back of the dough.
8. Next, put the two sides of the dough away and squeeze the cheese frosting in the middle.
9. Finally, sprinkle with crushed cashew nuts and chocolate beans, and squeeze tightly.
10. After the shaping is completed, a second fermentation is carried out, the fermentation function of the oven is turned on, the temperature is 35 degrees, and the humidity is 75 degrees, and the fermentation time is 50 minutes.
11. After the fermentation is complete, sprinkle with rye flour and knife, preheat the oven in advance, heat up to 220 degrees, and lower to 190 degrees.
12. Bake for 20 minutes.
13. Appreciation of the finished product.
