Step 1

Remove the butter from the bread body and put it in the bread machine or chef machine to turn on the dough mixing mode~

Step 2

Knead until the thick film and add butter~

Step 3

Knead until filmy, seal and ferment at about 26 degrees~

Step 4

To twice the size, poke it with your finger dipped in flour and it will not rebound or retract~

Step 5

The butter in the cocoa sauce ingredients softens at room temperature, then add powdered sugar and mix well~

Step 6

Add the egg mixture in three times, and make sure that the egg mixture added before each time is mixed~

Step 7

Sift in low powder and cocoa powder~

Step 8

Mix well and put it in a piping bag for later use~

Step 9

The dough is divided into eight small doses, and the exhaust is rolled into a circle~

Step 10

Ferment at about 38 degrees to 1.5 times large~

Step 11

Squeeze the cocoa sauce~

Step 12

Sprinkle with high-temperature chocolate chips~

Step 13

Put it in the preheated oven at 175 degrees for about 20 minutes~