Cooking Steps

1. 

   Step1:First, mix all the raw materials.

2. 

   Step2:Put all raw materials except the butter dark cocoa powder into the mixing tank and start the first gear of slow mixing to the pick-up stage. Turn to the second gear of fast mixing.

3. 

   Step3:Note: yeast and salt sugar cannot be put together. Fresh yeast can also be added after picking up the stage.

4. 

   Step4:Beat the dough to 70% of the gluten, then add butter. Stir the butter slowly and evenly, then split it out of the jar. At this stage, do not beat the dough to the whole gluten.

5. 

   Step5:Split the half of the dough immediately after you leave the jar. Put 8g of dark cocoa powder and 25g of butter into it.

6. 

   Step6:

7. 

   Step7:

8. 

   Step8:First put the original dough into the dough jar and beat it to 10% gluten. Then beat the dark dough to 10% gluten. Put it into the food turnover box and wake up for 1 hour.

9. 

   Step9:Xingfa good dough. Divide the dough into 250 pieces. Rub the dough into a round and put it into the food turnover box. Relax for 20 minutes.

10. 

    Step10:A relaxed dough. Use a rolling pin to roll the dough flat and clean the air in the dough. Fold the two together and roll them up gently. (you can also sprinkle the appropriate heat-resistant chocolate beans) if you follow the recipe to make Matcha flavor two-color toast, you should add some red beans.

11. 

    Step11:Put in the grinding tool with the interface facing down. Put in the hair waking box. The temperature is 30, the humidity is 75% RH, and the hair will wake up for 1.5 hours until the eight minutes of the grinding tool are full.

12. 

    Step12:Put the bread into the grid immediately after it is out of the oven, turn the bottom upside down and cool it.