After the oil method reaches the full stage, everyone will be
The dough is divided into 3/4, 1/4 two portions, 1/4 of the dough is added with cocoa paste evenly, then the two doughs are placed in a container, covered with a fresh film, and the yeast is heated to a height of 2.5 times. Homemade fermentation tank: 28 degrees, 75% humidity
After the fermentation is completed, the white dough is kneaded into 20x15, the cocoa dough is kneaded into 18x12, then the cocoa dough is placed on the white dough, wrapped, and the sealing is tight.
擀 into a rectangle, reference size 30x20, then three fold, covered with plastic wrap, slack for about 10 minutes (forgot to shoot)
Repeat step 4 to complete three times and three folds.
Finally, knead the dough into a rectangular shape, cut two knives, do not cut it, braid it into a scorpion, close the mouth tightly, put it into the toast box, and send it to 8 minutes.
Lower middle layer of the oven, 180 degrees, 35 minutes