2. 30 grams of cocoa powder;

3. Malt extract1.8g;

4. 485g of ice water;

5. 4 grams of low-sugar dry yeast;

6. Salt10g;

7.80 grams of high-temperature drop-resistant chocolate.

8. First, slowly stir the flour, malt extract, cocoa powder and water for 3 minutes to form balls.

9. Add plastic wrap and let stand for 30 minutes (or refrigerate and let stand).

After 10 and 30 minutes, add dry yeast to the hydrolyzed dough, slowly beat 1 minute, then add salt, continue beating for 5-8 minutes, turn to medium speed until the dough is basically complete, add chocolate drops, slowly beat evenly, take it out at medium speed, and ferment the dough at room temperature (28 degrees) for 60 minutes.

1 1, turn it again after 60 minutes, and continue to send it at room temperature for 60 minutes.

12. After fermentation, it is divided into 6 parts, each part is about 200g, and it is relaxed for 30 minutes after preforming.

13, preformed.

14, with the bottom line of the molded baguette facing upward, and fermenting for 20-30 minutes.

15, long strip molding.

16. The dough is fermented until it feels swollen. Press it and it will rebound slowly, leaving a little pit. Move it to the tarpaulin, cut the bag and bake it in the oven.

17, the oven was fired at 250 degrees in advance and preheated at 230 degrees. After entering the oven, steam was sprayed once, and the oven was fired at 230 degrees instead, and baked for 30 minutes.