Chocolate Mini Toast

Milk, eggs, yeast, and granulated sugar are mixed evenly.

Add cake flour and cocoa powder, and mix with a stand mixer on speed 2 until it forms a dough.

Mix at speed 8 for 8 minutes until a rough film appears, then add salt and butter, and mix at speed 3 until the butter is evenly incorporated.

Mix in batches for 4 to 10 minutes, watch the film formation, and stop when the glove film forms, then add cocoa beans and mix.

Add cocoa beans, mix evenly, and let rest for 20 minutes.

Divide the well-relaxed dough into 12 portions, each about 46g.

Take a piece of dough and roll it into a rectangle.

Fold it, then roll it out long, and roll it up.

Let it ferment for 1 hour.

Bake at 170°C with top and bottom heat for 25 minutes.