Strawberry Magic Wand

1. Pour all the dough ingredients, except for butter, into the dough jar and knead until it reaches 80% gluten;

2. Add butter and beat until the gluten level reaches 10% and fully expands;

3. Round the dough and let it relax at room temperature for 30 minutes;

4. Soften the butter in some materials of red crisp granules, add sugar powder, red koji powder and red velvet essence, and mix evenly;

5. Finally, add low gluten flour and mix well;

6. Divide the dough into 3 equal parts and shape them into long columns;

7. Spray water and ferment the red pastry for 40 minutes;

8. Bake at 180 degrees Celsius for 12 minutes;

9. Decorate the bread after it has cooled down. Make a cut in the middle of the bread without cutting the bottom, squeeze in the cream, add strawberries, squeeze strawberry flavored chocolate sauce onto the diagonal strips, and sprinkle with moisture-proof powdered sugar.