2. Put the dough materials except cocoa powder and butter into the chef's machine, knead the coarse film, then add softened butter, and continue to knead the tough film.
3. Minute 120g for later use. Add cocoa powder to the remaining dough and knead well.
4. Separate the two doughs with plastic wrap and ferment in a warm place until the dough doubles in size.
5. Take out 30g for ears (3g each), and divide the rest into five equal parts for rounding.
6. Roll out the dough and wrap it in chocolate beans.
7. Close and clamp.
8. Roll the white dough into thin slices and cut it into long strips with a scraper. The surface of cocoa dough is dipped with appropriate amount of water to fix the white flour and ears.
9. Put it in a baking tray, put some hot water into the oven, and ferment the dough at 38 degrees until it is twice as big.
10, put it in the oven preheated to 165 degrees for about 16 minutes, cover it with tin foil after coloring is satisfactory, and decorate your eyes with cheese slices after baking.