1. Put the liquid, egg liquid, sugar and salt diagonally into the bread bucket, and add milk powder.
2. Put the flour into the bread bucket, put the yeast on the top of the flour, start the kneading function of the bread machine, and kneading for 15 minutes.
3. After the first kneading, let it stand for 5 minutes, then add butter and kneading again for 15 minutes.
4. After mixing the dough, take out half and add cocoa powder. Mix the cocoa powder with a small amount of water before adding it to form a cocoa dough.
5. Put the original color dough and cocoa dough in the bread bucket for 45 minutes to ferment.
6. After the dough is fermented, take out the air. The original color dough and the cocoa dough are 24 pieces, 11 grams each; 2 pieces, 20 grams each, rounded.
7. Take 3 of the two-color dough and place them on the bottom of the Xuechu Baoermeike mold, with the colors spaced apart.
8. The small dough of the second layer is placed above the position between the two doughs underneath, and the color is also staggered.
9. Roll 20 grams of dough into a circle and place it on top of the mold.
10. Put the bread dough in the oven, put a bowl of hot water in the oven, and leave it to rise for about 40 minutes.
11. Take out the bowl, preheat the oven for about 10 minutes, increase the heat to 170 degrees, lower the heat to 175 degrees, put on the bottom layer, and bake for 35 minutes.
12. Take out the toasted bread cup and buckle it out and let it cool.
Tips:1. The amount of milk depends on the water absorption of the flour.
2. The power of each type of bread machine is different, and the mixing time is different.
3. The baking time depends on the temper of the oven, and the time and temperature are for reference only.
