WHAT YOU NEED

Ingredients

Main dough: 56 grams of high flour
3 grams of salt
36 grams of eggs
10 grams of milk powder
15 grams of butter
0.5 grams of dry yeast
30 grams of white sugar
Medium dough: 224 grams of high flour
2.5 grams of dry yeast
150 grams of milk
Chocolate beans in moderation

How TO MADE Round bags in two colors

Steps 1 to 4

1. All the ingredients are mixed in a cluster, refrigerated and fermented for 17 hours.

2. Other materials, except butter, are poured into the container in the order of liquid first, then powder.

3. Do not touch sugar and salt at right angles.

4. After the flour is done, add the shredded dough, and finally put the yeast flour on top.

Steps 5 to 8

5. Select procedure 10 and mask, the default time is 12 minutes, start the machine and start stirring.

6. The dough is kneaded until it is slightly smooth.

7. The buzzing sound is added to the softened butter.

8. Re-select a kneading and kneading procedure, also for 12 minutes, until the kneading is complete.

Steps 9 to 12

9. The dough is soft and elastic, and the surface is very smooth.

10. Take half of the amount, roll it around, and put it aside for fermentation.

11. Add 5 grams of cocoa powder to the other half, and re-select a kneading and kneading procedure, also for 12 minutes, until the kneading is complete.

12. Remove the hook, make a circle by hand and then put it in a barrel to ferment naturally for 30 minutes.

13. Remove the fermented dough.

14. Each is divided into 10 equal parts, rolled in a circle.

15. Chocolate beans are alternately wrapped in barrels and sprinkled in the middle.

16. Turn on the 14th fermentation/thawing function.

17. 60 minutes by default.

18. It can be fermented for 8 minutes.

19. Likewise, I set my own time for an hour.

20. At the time of observation

21. It took 1 hour and 50 minutes.

22. Surface brushed egg yolk.

23. Select procedure 19 Baking procedure, set to 40 minutes, baking color selected as light (you can decide whether to cook early or late depending on the size of the loaf of bread)

24. After baking, remove the bread barrel from the machine (remember to wear insulating gloves, be careful not to burn).

25. It can be dried and stored in a sealed container.

26.

Handy cooking tips

　　It's all based on manual control, and all the surfaces are fine.The finished product is baked in a uniform color and tastes good! 2 ⁇ Appearance fashionable, atmospheric, functional, very much like ⁇ 3 grams of medium-sized dough: high-flour 224 grams of starch dry yeast 2.5 grams of starch milk 150 grams of main dough: high-flour 56 grams of starch sugar 30 grams of starch dry yeast 0.5 grams of starch salt 3 grams of eggs 36 grams of starch milk powder 10 grams of starch butter 15 grams