1. Cut the cheddar cheese slices into fine shreds with a knife
2. Boil the milk in a small pot, add the shredded cheese, add 20 grams of high powder after the cheese is melted
3. Stir quickly while it is hot to form a dough, let cool, cover with plastic wrap, and refrigerate for 1 hour.
4. Mix 260 grams of high powder, 40 grams of fine sugar, 1/4 teaspoon of salt, 1 teaspoon of yeast, 130 grams of water and soup, knead well, add 20 grams of butter and knead well
5. Divide 200 grams of white dough, add 2 tablespoons of cocoa powder and 1 tablespoon of water to the remaining dough and knead well
6. Place the two colored doughs in a container, cover with plastic wrap, and make a basic fermentation for 90 minutes
7. After the fermentation is complete, take out the two colored doughs, round them separately, and relax for about 20 minutes
8. Roll the cocoa dough and the white dough into large pieces respectively, black with a width of 20 rectangles, and white with a width of 15 rectangles
9. Place the white on top of the black and gently flatten it with your hands
10. Roll up the dough, put it in a toast mold, cover it, and leave it to rise for about 1 hour
11. Preheat the oven to 190 degrees, bake for about 35-40 minutes
