1. First pour milk and water into the bread machine, put sugar and salt diagonally, then pour in high-gluten flour, put yeast in the middle, start kneading for 10 minutes, add butter at room temperature after forming a dough, and knead it until it is fully expanded.
2. At room temperature 24 degrees, cover the lid of the bread machine and ferment at room temperature until it is twice as large as the original.
3. Take out the exhaust, divide into 2 parts, round and relax for 10 minutes,
4. Take a serving and add 4 grams of cocoa powder,
5. Knead it well, now you get two doughs,
6. Use a rolling pin to roll the original color into a long strip, and then fold it in half as shown in the figure. The purpose is not to be too wide, about 5 to 6 cm. The cocoa dough is the same length and width as the original color dough. The noodles are stacked on top of each other and slowly rolled from one end to the other,
7. After the roll is finished, put it in the mold. This mold is used to make mousse. Separate two discs and a heart-shaped mousse ring in the middle.
8. Perform a second fermentation and send it to twice the original size,
9. Preheat the oven, 180 degrees, upper and lower fire, lower layer, and bake for about 30 minutes. Because this mold is used for mousse, a heavier baking pan is placed on top of the mold, and it is baked and allowed to cool.
