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1
Prepare the ingredients and pour them all into the UKOEOU10 dough mixer (except butter). -
2
Stir until 70%, add butter, stir until it forms a glove film. -
3
Take it out and let it rise for 20 minutes. -
4
Divide into 80g pieces, roll into balls and set aside. -
5
Pack in chocolate beans. -
6
Put it into the f110s fermentation box and ferment it to twice the maximum temperature of 30 degrees and humidity of 75. -
7
Use a utility knife to cut it open after fermentation. -
8
Put it into the high-tech T95 oven and bake at 175 for 15 minutes.