• 

  1

  Oil the bread machine and take it out after the film comes out.

• 

  2

  Take out the high temperature resistant chocolate beans and knead them evenly with your hands.

• 

  3

  Knead into a large ball and put it into the bread machine to continue fermentation.

• 

  4

  Ferment until doubled in size. Dip your finger in flour and poke a hole without shrinking.

• 

  5

  I made twice the amount here, so I divided it into two portions, rolled them into rounds, covered them with plastic wrap and let them rest for 10 minutes. Don't mind the mat, that's where the chocolate was heated.

• 

  6

  While the dough is resting, start making the filling. Put the chocolate and light cream together. You can melt them over hot water and stir well. I just take the milk pan and turn it on low heat and slowly melt it. Stir well. The premise is that at the beginning, you should hold the milk pot at a distance from the low heat. When the chocolate slowly melts, put it back on the stove. Mix the chocolate and whipped cream thoroughly and let cool.

• 

  7

  Take the dough and roll it out with a rolling pin, as shown in the picture, into a rectangular shape.

• 

  8

  After the chocolate sauce has cooled, spread it evenly on top.

• 

  9

  As shown in the picture, roll it from top to bottom.

• 

  10

  Roll into a round stick shape.

• 

  11

  Use a plastic cutter (use a knife if you don’t have one) to cut in the middle.

• 

  12

  As shown in the picture, the two strands are twisted around each other to form a twist.

• 

  13

  Pinch the two ends together with both hands, and put the bottom into the toast box

• 

  14

  Ferment until 89% full, spray some water, sprinkle with chopped Oreos, put in the preheated oven, 180 degrees for 45 minutes

• 

  15

  As shown above, it can be eaten after cooling. The taste really goes without saying. Lao Praise Lao Praise.

• 

  16

  As shown in the figure.

Tips

The baking temperature can be adjusted according to your own ovenall.