High gluten flour185g, cocoa powder15g, 50g butter, 90g dark chocolate and 90ml water.

condiments

25g of eggs, 25g of fine sugar, 4 tsps of salt1,5 tsps of dried yeast1.

step

1.45g dark chocolate is cut into small pieces, put into a bowl filled with 25g butter, heat in water and stir constantly until the chocolate and butter are completely dissolved and become liquid. Add the broken eggs into the melted chocolate liquid and stir well.

2. Pour other ingredients into the bread machine and stir them into snowflakes, then pour chocolate liquid, and conduct basic fermentation in the expansion stage.

3. Ferment until the dough is twice as big. Dip your finger in some flour, poke it into the dough and pull it out. The hole will not retract, indicating that the fermentation is good.

4. Knead the fermented dough out of the air by hand, knead it into a circle again, and stir at room temperature 15 minutes.

5. The butter (25g) and chocolate (45g) in the sandwich ingredients are heated in water, constantly stirred until they are dissolved into liquid state, and then cooled to room temperature to make them into chocolate sauce with suitable hardness and softness.

6. Roll the fermented dough into an oval shape.

7. Spread chocolate sauce on the rolled oval dough (not on the edge).

8. Roll it up and make it oval.

9. Put the oval dough face down in the toast box for the second fermentation.

10. After fermenting to twice the size, brush a layer of whole egg liquid on the surface, put it in a preheated oven, bake at 180 degrees for 25-30 minutes until the surface is dark brown, and then take it out.