Step 1

Prepare raw materials;

Step 2

Weigh the powder raw materials together, and separate yeast, sugar, salt, and cocoa powder;

Step 3

Add water and stir until the dough does not stick to the inner walls of the container at all, add the butter softened at room temperature;

Step 4

Stir at low speed until the dough fully absorbs the butter, completely does not stick to the inner walls of the container, does not stick to your hands, and the dough has a very smooth surface;

Step 5

It is easy to pull out the film, (more cocoa powder is added in it, which will destroy the gluten)

Step 6

cover the plastic wrap and start basic fermentation;

Step 7

During fermentation, prepare to make the top surface puff pastry, weigh all the ingredients together;

Step 8

Stir well, the butter and flour are fused together, no dry powder, put in the refrigerator and refrigerate;

Step 9

The base rises until the dough doubles in size;

Step 10

Take out the dough from the container, try not to destroy the gluten in the dough, turn it upside down, press it into a cake shape, and roll it up from top to bottom;

Step 11

The dough is shaped into long strips, which is convenient for cutting and dividing the dough, evenly divided into 2 doughs, kneaded and relaxed for 10 minutes;

Step 12

press and arrange into 8-inch round dough sheets and put them into the mold;

Step 13

Roll the skin on the surface into a cake shape with baking paper, as shown in the picture, and refrigerate it in the refrigerator again to facilitate shaping after refrigeration;

Step 14

Place on the surface of the bread and put it in the proofing box to start fermentation;

Step 15

During the fermentation period, prepare to make the middle filling part, weigh the powder raw materials together, add the eggs and stir, heat the milk until there are small bubbles on the surface, add half of the powdered egg liquid, stir while adding, and then pour it back into the milk pot and cook over low heat until thick;

Step 16

Cook until thick, the inside of the milk pot begins to bubble, immediately turn off the heat, put it in a container, cover it with plastic wrap to drain the air inside, and place it cool;

Step 17

Whip the whipped cream until the lines are obvious, and mix the two well;

Step 18

Bread can be fermented to about 1.5-2 times the original volume;

Step 19

Put it in the preheated oven on 180°C and bake for about 25 minutes, after the bread is cool, cut the top 1/3 of the bread, add the filling, as shown in the picture;

Step 20

Then cover the upper part;

Step 21

The crispy crust with granules on top is also very good!

Step 22

One piece to satisfy the energy of the whole day!