1. Add all ingredients except butter and cocoa powder into the bread machine
2. Select the kneading procedure to start kneading
3. Pause after 20 minutes, take a small piece of dough and slowly open it, you can pull out a thicker film
4. Now add the chopped softened butter
5. Start kneading again. After 10 minutes, a kneading program ends. Restart the kneading program again, and then pause after 10 minutes of whipping. At this time, the dough has been whipped very smoothly.
6. Take a small piece of dough and slowly open it, you can pull out the transparent film, but the break is not smooth when it is opened, that is, the expansion stage has been reached, and the stirring can be stopped. If it is not reached, please continue stirring
7. Take out the dough and divide it into two portions, one portion is slightly larger and one portion is slightly smaller. Add 5 grams of cocoa powder to the smaller portion and knead evenly by hand
8. Put the two pieces of dough into a large basin, wrap it in plastic wrap and leave it in a warm place (30-35 degrees) to ferment to double its size
9. Take out the fermented dough and vent. Divide the natural dough into 5 equal parts. Divide the cocoa dough into 50 parts of different sizes. Round them one by one. Then place 10 parts of cocoa dough evenly around 1 part of natural dough and place it on the baking tray. The medium size is neatly placed, pay attention to leave enough space in the middle
10. Place in a warm and humid place (35-42 degrees, humidity greater than 30%) to ferment to twice the size
11. Brush the surface of the fermented dough evenly with egg liquid
12. Preheat the oven, fire up and down at 180 degrees, in the middle, bake for about 25 minutes, pay attention to cover with tin foil after coloring, so as to prevent the surface color from baking too dark
13. Fill the sauce pen with black and white chocolate sauce to draw the eyes, mouth and teeth of the potato mine
14. Finally, insert a red cherry with a bamboo stick and insert it in the middle of the bread to complete
