Step 1

Ingredient collection French old noodles, please refer to my recipe [Making of French old noodles] If there is no yeast liquid, you can replace it with the same amount of water Cocoa powder can only use one type

Step 2

Mix the liquid malt into the powder and add the old noodles

Step 3

Stir into a mass on medium speed Sprinkle with yeast powder and let stand for 40 minutes to self-hydrolyze

Step 4

Stir at medium speed to absorb the yeast Add salt and stir at high speed for about 3 minutes

Step 5

Gluten finish state

Step 6

Put the chocolate chips, mix and stack evenly, spread and massage, 27 degrees, 75 humidity, ferment for 40 minutes, turn over three layers, and ferment for another 30 minutes

Step 7

Fold in three parts and close to a circle of 27 degrees 75 humidity and relax for 30 minutes

Step 8

Pats the exhaust, rolls out, and squeezes in the Japanese cheese cream (for the preparation method, you can search for my recipe [Japanese cheese cream])

Step 9

Put away both sides and squeeze the sauce in the middle

Step 10

Sprinkle with chopped cashew nuts and close your mouth

Step 11

Form a shuttle shape 30 degrees 75 humidity Ferment for 45 minutes Sprinkle with rye flour Blade

Step 12

Heat on 230 Heat off 190 Add a tray of water while preheating the oven to create steam Remove the steam in the 5th minute Bake for a total of 18 minutes

Step 13

Out of the oven, the cutter can be a little deeper to pop the cream cheese or not pop it, depending on what you like

Step 14

The outbreak is good

Step 15

The amount of water is too large, so you can’t knead the gluten by kneading it directly

Step 16

Novices can reduce the amount of water by 15-20G, otherwise you will run away