Cooking Steps

1. 

   Step1:First, I mix the flour, butter, eggs, warm milk, yeast and sugar together. When I knead the dough, I will separate them into 2 parts. One part is added with cocoa powder and kneaded into the picture abov

2. 

   Step2:One of them is added with Matcha powder. Knead it into the picture abov

3. 

   Step3:Cocoa dough is fermented in a warm place for about 40 minutes. Rub a hole in the middle. It's ok if it doesn't shrink back

4. 

   Step4:So is Matcha doug

5. 

   Step5:After fermentation, knead it to exhaust the air. Use your hands to vigorously tap and press. The same as for cocoa doug

6. 

   Step6:Then use a roll bar to roll flat. Cocoa dough can also be used

7. 

   Step7:Next, put some raisins on the top of the Matcha dough. I knead the raisins with starch after washing them. They are ripe after the test, but they will turn white. If you care, you may not add starch

8. 

   Step8:Next, cover the cocoa skin on the basis of the previous step. Wrap the extra part and sprinkle some raisins on it

9. 

   Step9:Finally, roll it up like this. Because my one is thicker, I'm a two head roll

10. 

    Step10:Then cut it with a knife in the middle and seal it up, as shown on the left side of the picture above

11. 

    Step11:Cut it up and seal it u

12. 

    Step12:Rice cooker with corn oi

13. 

    Step13:Put the cut dough into the electric rice cooker in turn, after the second fermentation, brush with honey and add some almond slice

14. 

    Step14:Then close the lid. Here is the fast cooking mode. After 40 minutes, keep it warm for another 5 minutes or so, you can open the lid

15. 

    Step15:Open the lid and brush with honey. Sprinkle with coconut. It smells good

16. 

    Step16:Figure

17. 

    Step17:Figure