1. Knead the dough first, put milk first, then sugar and salt diagonally, then pour high-gluten flour, and finally knead the dough with yeast, then add the softened butter and knead until it is fully expanded.
2. The dough is divided into four parts, one part is mixed with brown cocoa powder and kneaded, one part is mixed with black cocoa powder and kneaded, and the other two parts are the original color and are ready for fermentation.
3. One shot at room temperature to double the original size.
4. Take out the exhaust, and divide the dough of various colors into the same number. Here I divided 9 parts. It is not necessary to have the same size for each, so that it is more natural.
5. Roll the brown dough into a beef tongue shape, and then knead it horizontally into a long strip.
6. Roll the black dough into a beef tongue shape, as shown in the picture to wrap the brown dough.
7. The white dough is rolled into a beef tongue shape to cover the first two kinds of dough.
8. All the dough is wrapped, pay attention to pinch the joints tightly.
9. Put the packaged dough in the toast box, carry out the second fermentation, and send it until the toast box is 8 minutes full, close the lid, preheat the oven, fire up and down, and bake the bottom layer at 180 degrees for 45 minutes.
