1. Add flour, eggs, water, cocoa powder, sugar, salt, yeast to the basin
2. After stirring into a dough, add butter
3. Knead until the film comes out, then ferment
4. At this time, make the mochi part, add glutinous rice flour to milk, and stir evenly with sugar
5. Put it on the pot and steam for 20 minutes
6. After it is not hot, add 10 grams of butter and knead well
7. Divide the fermented dough and mochi into three portions each, and round them
8. Take a portion of the cocoa dough and roll it out, roll the mochi dough on top, then sprinkle with dried cranberries and chopped cooked walnuts
9. Roll up, tighten the mouth, ferment again
10. After the fermentation is complete, sprinkle a layer of flour, use a razor blade to cut a hole, and put it in the oven at 165 degrees for 20 minutes.
Tips:The filling in the middle can be your favorite.
