1. All ingredients in the main ingredients except butter are accurately weighed, put into the bucket of the bread machine, and set the kneading program.
2. When the dough is ready to pull out the fascia, add butter and continue to knead the dough.
3. When the dough is kneaded to the expansion stage, take it out and divide it into three equal parts. Add one portion to 3 grams of special black cocoa powder, one portion to 2 grams of Farrhona cocoa powder, and add 2 grams of flour to the original color dough and knead until it is fully expanded. .
4. When the dough is fermented to twice its original volume, it is fermented.
5. Each of the three doughs of different colors is divided into 18 small portions (the division does not have to be too even, it is more natural).
6. Make three small doughs of different colors as shown in the picture above.
7. The light brown is wrapped in dark brown in the middle, and the outermost layer is wrapped in a cylindrical shape with white dough.
8. Arranged irregularly at the bottom of the bread mold for secondary fermentation.
9. After the fermentation is over (the mold is nine minutes full)
10. Put it in a preheated oven and heat up and down at 170 degrees, and bake the middle and lower layers for 35 minutes.
11. Baked
Tips:When dividing the dough, don't need to be too regular, so that the texture will be more realistic.
