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1. To make the medium type dough, put the material of the medium type dough into the bread machine in the order of pressing liquid, middle powder, and upper yeast, and knead it into a smooth dough. Put it in a fresh-keeping bag and refrigerate it for 17 hours. the above.
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2. Take out the refrigerated and fermented medium-grade dough, tear it into small pieces by hand, and put it in the bread machine
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3. Then add all the ingredients except the butter in the main dough, also in the order of liquid first, powder second, and yeast last. According to the kneading procedure, the meat surface is smooth, and then the softened butter is added.
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4. Knead until you can pull out a large piece of film
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5. Divide the kneaded dough into three parts, one large dough about 240g, and two small dough about 160g.
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6. Cover the large dough with plastic wrap, knead the two small doughs into bamboo charcoal powder and cocoa powder, and knead them well to get a brown and black dough
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7. Divide these three kinds of dough into 15 small doughs
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8. That is 15 white dough, 15 black dough, 15 brown dough
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9. Knead 15 small brown doughs into a strip of about 15 cm. Be careful to cover them with plastic wrap for later use to prevent the surface of the dough from being blown dry.
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10. Take a black bamboo charcoal dough and roll it into an oval dough sheet, about 15 cm long, and wrap the brown strip that has just been kneaded. You can wrap it all or only two-thirds of the brown dough. The leopard print is more natural. Cover all the black dough with brown dough, cover with plastic wrap and set aside
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11. The white dough is also rolled into an oval long strip of dough, and the bamboo charcoal dough is wrapped
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12. The closing here must be wrapped so that the black dough should not be exposed
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13. After everything is wrapped, put it into a 450g mold
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14. Put the oven to ferment, and when the fermentation is eight or nine minutes full, cover the lid. Preheat the oven up and down at 180 degrees for ten minutes. Put the toast mold in the middle and lower layer of the oven, and heat up and down at 180 degrees, and bake for 40-45 minutes. Pour out from the toast box immediately after baking and place it on the drying net to cool
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15. Let it cool and slice it
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