1. Except butter, matcha powder and cocoa powder, put the other ingredients in the bread machine after mixing, and knead the dough for half an hour
2. Then add butter and knead to the complete stage
3. Just pull out the film
4. Divide the dough into 3 parts: 1/6 is used as cocoa dough; 1/3 is reserved as original dough; 1/2 dough is used as matcha dough
5. Mix the dissolved cocoa powder with 1/6 of the original dough and knead it into a cocoa dough. Mix the dissolved matcha powder with 1/2 of the original dough and knead it into a matcha dough. Cover the three kinds of dough with plastic wrap and ferment for half an hour in a warm and humid place. After venting, ferment for half an hour again, then vent again to round
6. Knead half of the original dough and 1/6 of each cocoa dough into a cylindrical shape. Stick two pieces of cocoa dough on top of the original dough to make two eyes. Take about 1/4 of the original dough and roll it into a cube, and fill it between two cocoa dough
7. Roll out the remaining plain dough into a rectangular dough and cover it on step 7.
8. Divide the remaining cocoa dough into two, roll them into long strips, and stick them on top (for panda ears). Take 1/4 of the matcha dough and knead the cube and fill it between the top two cocoa dough
9. Roll the remaining matcha dough into a rectangular shape, wrap it outside step 10 like a sushi roll, and hide it underneath.
10. Place the final dough in the center of a rectangular toast baking tin, cover it with plastic wrap and wrung out a wet towel for final proofing, and ferment until it is 9 minutes full. Preheat the oven in advance and bake at 200 degrees for 25-30 minutes. After baking, take it out immediately
