Step 1

1⃣Mix flour and water until there is no dry powder, hydrolyze the dough for 30 minutes, add liquid seeds, fresh yeast, salt until 8-9 tendons, add chocolate and orange peel and mix well

Step 2

2⃣Ferment at room temperature for 40 minutes, then turn over and ferment again for 40 minutes 3⃣Divide into 185-190 g each, harvest oval and relax for 20 minutes

Step 3

4⃣After the loose dough is flattened, turn it over and fold it three times from the top to form a short stick shape, place it on the fermentation cloth with the interface facing up and ferment at 28 degrees for 30 minutes, then refrigerate for 10 minutes

Step 4

5⃣The fermented dough is transferred to the oilcloth with a transfer plate, face up, the surface is cut, the oven is baked at 250 degrees and the heat is lowered to 220 degrees for 18 minutes, and the steam is sprayed into the oven for 3-5 seconds