-
1
Prepare the ingredients and soften the butter. If the orange peel is too dry, soak it in a small amount of rum for a while. -
2
First do the perming and mix all the ingredients. -
3
Knead into a ball and let cool. You can wrap it in plastic wrap and put it in the refrigerator to cool down quickly. -
4
Put all the main dough ingredients into the bread machine and knead the dough, except for salt, butter and orange peel. -
5
After kneading into a ball for about 10 minutes, add salt and butter and continue kneading. -
6
Knead until a thin film forms, add soaked diced orange peel (remove the water) and knead evenly. -
7
Roll into a ball for basic fermentation, 28 degrees, fermentation for about 40 minutes. -
8
Mix the cocoa soufflé ingredients evenly and put them into a piping bag for later use. -
9
Divide the fermented dough into 2 parts and rest for 15 minutes. -
10
Take the dough and roll it out, turn it over and lay it horizontally, thin the bottom edge and squeeze in half of the soufflé filling. -
11
Roll up the two rolls to the same length, about 25 cm. 
12
Do not cut off the top, but cut into 3 strips.-
13
Braid into 3 strands. -
14
Turn it over and roll it up from the top into a ball shape. Do not roll it too tightly. Place in a water cube toast box to ferment. -
15
Ferment until the mold is 8-9 minutes full. Brush the surface with egg wash and sprinkle a few sugar granules for decoration. If not, you can add chopped nuts, etc. -
16
Bake the lower shelf of the oven at 180 degrees for 25-30 minutes. -
17
Take it out of the oven and release the heat from the mold, then let it cool.