1. Prepare all the ingredients except matcha powder and cocoa powder, put them at room temperature, and pour them into the bread machine. The order is to put the powder first, then the liquid, and finally the butter.
2. Use the kneading mode to knead the dough to the expansion stage. The surface is smooth and can be stretched into a transparent film.
3. Divide the kneaded dough into 75 grams, 210 grams, and 280 grams. Dissolve cocoa powder and matcha powder in 15 grams of hot water to make a thicker paste. Cocoa paste is kneaded into 75 g of dough, matcha paste is kneaded into 280 of dough, and 210 g of dough is used as the original color dough. Put the dough in an airtight container to ferment.
4. Ferment to about twice as big. Beat the fermented dough to expel air bubbles.
5. Divide the matcha dough into a 70-gram portion and the remaining portion. The cocoa dough is divided into 27-gram portions and 17-gram portions. The original dough is divided into 30-gram portions and 90-gram portions and the remaining portion.
6. Roll out the dough into a rectangular dough, the width of which is the same as the length of the toast box. Then roll up all the dough except the remaining plain dough and the remaining matcha dough into a strip.
7. 90 grams of original noodles are used for the face, 27 grams of cocoa noodles are used for the eyes, and 30 grams of original noodles are filled between the eyes. Wrap your face with the remaining original dough. Two balls of 17 grams of cocoa noodles are used as ears, 70 grams of matcha noodles are filled between the ears, and the remaining matcha noodles wrap the panda.
8. Put the dough in the toast box for a second fermentation. The weather has been a bit cold recently, so I fermented the toast box and a bowl of hot water in the microwave. After fermenting to twice the size, put it in a preheated oven, bake at 380 degrees for about 30 to 35 minutes, and leave the mold on the grill to cool.
