1. Pour water, milk, high-gluten flour, sugar and salt into the bucket of the bread machine, and turn on the kneading mode
2. After the dough has formed a little dough, add yeast until the stretched part is jagged, then add butter and continue to knead the dough until the glove film is formed.
3. Cover the bread machine bucket with a layer of plastic wrap and ferment to 2 times to 2.5 times the size
4. The fermented dough is lightly patted out of the air by hand, and a 235 g white dough is cut out, rounded by hand, and covered with a layer of plastic wrap for use.
5. The remaining dough is divided into two, one is poured with vegetable charcoal powder, the other is poured with cocoa powder, and knead it with your hands until it is completely mixed in.
6. Divide the dough of the three colors into 15 portions, which are about the same size. The leopard print will be more natural.
7. Round the dough, cover with a layer of plastic wrap, and let stand for 15 minutes
8. Take a cocoa dough and knead it into a long strip, then knead a black dough, pat lightly with your hands, and then roll the long strip with a rolling pin, wrap the cocoa dough and roll it up
9. Knead another white dough. It is recommended to roll the white dough thinly, which is easy to handle, and then wrap the noodles that have just been mixed in. In this step, you must wrap all the dark dough in, and do not expose it.
10. Put it into the mold, put five on the bottom layer, and place the others at will, then cover with a layer of plastic wrap and ferment until it is eight to nine minutes full
11. Finally, brush with a layer of pure milk, then cover the lid, put in the preheated oven, and bake at 150 degrees for 50 minutes
12. Take it out, let it cool completely, and then slice it for consumption
