Chocolate milk butter small toast, trying it once will definitely make you fall for it

Prepare the necessary ingredients.

Put the dough ingredients, except for the butter, into the mixing bowl of the stand mixer, start the mixer, and mix the dough until it reaches a rough membrane stage.

Add the butter that has been softened to room temperature, start the stand mixer again, and beat until a resilient film forms.

Gather the dough until smooth, place it in a fermentation box, and ferment at 25 degrees until it doubles in size.

Take out the dough, lightly press to release the air, then divide it into 10 equal portions and let it rest for 20 minutes.

Place the powdered sugar and butter directly into a small bowl and mix together simply. (Butter softened to room temperature)

Add the whole egg slightly beaten, then mix in the milk powder until well combined.

Take out a piece of dough and roll it out, and if there are any air bubbles on the edges, just pat them away.

Flip it over and spread the buttercream filling on top.

Roll it up from top to bottom.

Place them in groups of one into a rectangular toast box.

Put it in the oven to ferment at 35 degrees until it is 80% full, and use scissors to cut a slit in the middle.

Place it in a preheated oven and bake at 165°C for the top heat and 180°C for the bottom heat for about 38 minutes.

After cooling, sprinkle another layer of cocoa powder, and the super delicious chocolate milk puff toast is ready~