1. Pour the ingredients in the soup into the pot and heat it to about 65 degrees away from the fire. Keep stirring in the middle to prevent sticking to the pot. After cooling, cover with plastic wrap and put it in the refrigerator for one hour.
2. Pour all the ingredients of the main dough into the bread machine except butter and salt, and put the soup into it, start a kneading program, about 28 minutes
3. About 10 minutes, put in the softened butter and salt, and continue to complete the kneading process
4. The kneaded dough reaches the expansion stage
5. After taking it out, divide 120g into bamboo charcoal powder, knead well and ferment in a warm place
6. Fermented dough
7. Knead and exhaust, stand still for 15 minutes
8. Roll out the original color dough into rectangular slices
9. The bamboo charcoal dough is also rolled into rectangular slices smaller than the original color dough
10. Put the bamboo charcoal dough on top of the original color dough
11. Fold the two to the middle
12. Then roll up as shown and relax for 15 minutes
13. Roll out into rectangular slices
14. Fold in half and roll up again, let it rest for 15 minutes
15. Roll into a rectangle
16. Cut into three sections as shown
17. Braided
18. Put it in a toast box and ferment in a warm place
19. Send to 8 points full
20. Cover the lid and put it in the oven (preheat at 150 degrees for 10 minutes in advance) and bake the lower layer on the upper and lower fire for 35 minutes.
21. Let cool and slice
22. Beautiful marbling
23. Finished product
24. Finished product
