2. Mix the chocolate raw materials with low fire and stir until the batter is thick, which can be easily separated from the bottom of the pot. In fact, the original recipe did not do this. I am lazy. The original formula is as follows: mix high flour, corn flour and cocoa powder, sieve twice, add sugar and milk, stir well, cut dark chocolate and butter into small pieces, melt them in water, pour them into batter, stir well, add an egg white and stir well.
3. Take out the batter and put it in a medium plastic wrap. Stir the noodles evenly into a square and put them in the refrigerator for cooling.
4. Medium-sized raw materials are mixed and fermented to 3 times the size, torn into small pieces and mixed with the main dough materials, and kneaded to the complete stage. Cover with plastic wrap and relax for half an hour.
5. Take out the dough, roll it into a square of about 25-28cm with a rolling pin, and put the chocolate batter on it. Fold the four corners of the dough inward, and then pinch it tightly.
6. Turn it over and roll it into a rectangle of about 20*40cm. If you can't roll it to that length at once, you can relax the dough properly. Turn inward on the left side 1/3, turn inward on the right side 1/3, and relax 10 minutes.
7. Then fold both sides inward as above 1/3, and continue to relax 10 minutes. After relaxation, roll the dough into a square of about 30cm, and cut two holes evenly in the middle with a knife. Be careful not to cut off your head and braid it into a toast mold.
8. Ferment in a warm place until the mold is full.
9. Preheat the oven at 160℃ and 190℃ in advance (upper and lower fire 180℃ is also acceptable), and cover the middle and lower layers with tin foil in time after the surface is colored for about 40 minutes. Take out the side buckle, demould it, and dry it on the baking net.