2. Pour the batter between two layers of plastic wrap, roll it into squares and freeze it. Mix the milk and yeast evenly first, then pour in the sugar, and finally pour in the high flour. You don't need to knead it evenly. You can use chopsticks to stir evenly, cover with plastic wrap and ferment to two or three times the size. Mix the raw materials except butter with starter evenly, knead until gluten expands, and add softened butter.
3, continue to knead to the complete stage, and then pull out a large piece of film. Round into the pot, cover and prepare for fermentation. Ferment to twice the size, take out the dough and press out the exhaust. After the fermented dough is vented, it is relaxed for 10 minutes, rolled into a rectangle, and the chocolate stuffing is taken out of the freezer. After heating to a certain softness at room temperature, put it on it. Wrap the chocolate chip, roll it out, make the first 30% discount, relax for 10 minute, and make the second 30% discount. Fold it three times and roll it twice.
4. Cut the dough into three equal parts, leaving a little at the top. Braid it into braids. Then the head and tail are connected to make a hydrangea shape. Prepare three doughs in turn, put them into toast box, and ferment for the second time until they are 8 or 9 minutes full. Preheat the box, put it on the penultimate floor, and bake at 180 degrees for about 40-45 minutes. Cover with tin foil after coloring, and take it out and demould immediately after baking.
5. Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc. It has a variety of tastes, is easy to digest and absorb, and is convenient to eat, and is quite popular in daily life.