The number is six.The basic fermentation temperature is 28 degrees, humidity: 75%.The final fermentation temperature is 38 degrees and the humidity is 85%.Oven temperature: 180 degrees FahrenheitFire up and down the middle layer.Baking time: 20 minutes

WHAT YOU NEED

Ingredients

High powder 1005 grams
Low powder 45 grams
3 grams of yeast
15 g of white sugar
6 grams of milk powder
2 grams of salt
24 grams of egg juice
74 grams of water
15 grams of butter
15 grams of cornstarch
20 grams of cocoa powder
Chocolate (without cocoa powder
use chocolate directly) 30 grams
50 g of white sugar
Two eggs.
250 ml of milk
10 grams of butter
A few drops of perfume
Egg whites are used to brush the surface of the dough in moderation

How TO MADE Chocolate spiral bread

Steps 1 to 4

1. Spiral pipes can be purchased ready-made or homemade.

2. White cardboard is cut 3 cm x 15 cm with a 1.5 cm edge, which is used to nail book nails.

3. Roll it up and make a circle with a diameter of 3 cm.

4. And finally, wrap it in tin foil, and remember to wrap it well, or it's going to sparkle, and you're going to have to oil it before you wrap the dough, unless you're buying a stainless steel screwdriver.

Steps 5 to 8

5. During the fermentation of the dough base, the cassava paste can be cooked by mixing the powdered materials with sugar cane, cornstarch, and cocoa powder (if chocolate is not added at this stage).

6. Then add the egg yolk to the mixture evenly, add the milk to the mixture, add the butter to the mixture, add the butter to the mixture, add the butter to the mixture, add the butter to the mixture, add the butter to the mixture.

7. Remember to heat it while stirring it until it's solid enough to withstand the heat, then cool it and refrigerate it.

8. The dough other than the butter is stirred evenly and then put into the butter and kneaded until the dough expands so that the dough can be inspected after one fermentation without shrinking the dough.

Steps 9 to 12

9. Divide the dough into six pieces, roll in a circle, and let stand for 15 minutes.

10. The dough is flattened into an ellipse.

11. Scroll from top to bottom

12. Apply anti-stick oil to the spiral tube, rub the growth rod and then roll it on the spiral column, use two fingers to sprinkle water on the dough, fasten it firmly, and do a second fermentation.

Steps 13 to 16

13. This is a picture of what it looks like after the second fermentation. You can see that when the dough is baked, the two heads must reveal some space, otherwise it will look bad.

14. When you're baking, the dough will still grow, so make sure you leave room for two buds.

15. After firing, remove the propeller and cool it for use.

16. The chocolate cassava is packed in a bag or a plastic bag, because you don't need a plastic bag, you can use a plastic bag.

17. The bag is inserted directly into the bottom of the bread, and the edges are squeezed out, so that it doesn't look like a lot of chocolate sauce on the outside, but it's actually empty on the inside.

Handy cooking tips

　　When making the dough, leave two of them out. Don't roll them up (because they will swell when they are fermented and baked).Brush the surface of the dough to make the sauce left by the egg yolk, the color of the baked bread will not be too deep