1. Except butter and cocoa powder, all the ingredients are placed in the bread machine, and the dough kneading program is started to knead the dough until it can pull out a large piece of film. (I used it for 40 minutes, which is 2 for 20 minutes.) The egg liquid can be reserved a little for the surface of the bread.
2. Shred the dough, add the softened butter and mix for 10 minutes until the butter is absorbed.
3. Look at the glove film at this time
4. Take 160 grams of dough and add 3 grams of cocoa powder and knead well to obtain two pieces of black and white dough.
5. Put it into the bucket of the bread machine (take out the mixing knife), separate it with greased paper, start the fermentation process, about 1 hour
6. Dip your fingers into the dough with flour, and the dough neither rebounds nor collapses immediately, that is, the fermentation is completed.
7. Take out the dough, ventilate and round, cover with plastic wrap, and let stand for 15 minutes.
8. Take about 70 grams of the original color dough and knead it into thin strips. The length is the length of the toast box, and the cocoa dough is evenly kneaded and rolled into long pieces.
9. Put the white dough on the cocoa dough, the cocoa dough wraps the white dough and rounds.
10. Use the same method to roll the remaining white dough into the cocoa dough and round it
11. Put the toast box down at the seam for shaping.
12. Put it in the oven, put a bowl of hot water underneath, start the "fermentation" program (about 40 minutes).
13. When fermented to nine minutes full, brush the egg liquid and cover the toast box lid. Preheat the oven at 170 degrees.
14. Put it in the middle and lower part of the oven and heat up and down for about 40 minutes.
15. After being out of the oven, shake it and pour it out to cool immediately. It can be sliced after it has cooled down completely.
Tips:1. Different flour, different seasons, the water absorption is different, 10 grams of milk should be reserved when making, and then in the process of kneading, according to the state of the dough to judge whether to add milk, adjust at any time;
2. The temperature should also be adjusted according to the temper of your own oven.
