1. Put the main ingredients into the bread bucket one by one.
2. Start the bread maker's dough program.
3. At the end of the procedure, the dough is taken out and shaped.
4. After fully venting, divide the dough into 2 equal parts.
5. Add one portion to cocoa powder, knead well, cover with plastic wrap and relax for 15-20 minutes.
6. Take the white dough and roll it into a larger rectangle with a rolling pin.
7. Take the cocoa dough and use a rolling pin to roll it into a rectangle the same size as the white dough.
8. Put the two rectangles overlapped together.
9. Roll up from bottom to top.
10. After all the rolls are finished, pinch the bottom edge tightly and close the mouth downwards,
11. Cut well.
12. Put it in a baking tray and put it in a warm place for secondary fermentation.
13. Ferment to 2 times the size and take it out.
14. Brush the surface with egg yolk liquid and sprinkle with white sesame seeds.
15. Put it in a preheated oven at 200°C and bake at 200°C for about 15 minutes.
16. Take it out and let cool.
17. Finished picture.
18. Finished picture.
19. Finished picture.
Tips:1. Different flour has different water content. Please adjust the amount of milk according to the actual situation of your own flour.
2. Yeast should be increased or decreased appropriately according to the climate.
3. Please adjust the baking temperature according to the actual situation of your own oven. When baking, you need to observe the coloring state. The surface of the bread can be covered with a layer of tin foil in the middle of the coloring to avoid excessively deep coloring or burning.
