Cooking Steps

1. 

   Step1:In production. Dissolve 0.5 teaspoon yeast in 100g water and 150g high gluten flour to form a rough dough. Wake up to twice the size at room temperature.

2. 

   Step2:Put the sugar and salt into the two corners of the bread machine barrel. Pour in the remaining water and flour. Tear the dough into small pieces. Put it into the bread machine barrel. Sprinkle the remaining 0.5 teaspoon yeast. Start the first kneading procedure.

3. 

   Step3:Add butter. Start the second kneading process. At the end of kneading, the dough reaches the expansion stage. It can easily pull out the malleable film.

4. 

   Step4:Divide the dough into two parts of similar size. Add 15g of cocoa powder and 5ml of warm water into one part and knead into cocoa dough. Wake up to twice the size at room temperature.

5. 

   Step5:Wake up the good dough, knead and exhaust. The white dough is round and flattened. Put on the cocoa dough.

6. 

   Step6:Wrap the cocoa dough in a white dough. Close the dough tightly and place it downward. Relax for five minutes.

7. 

   Step7:Flatten the dough. Roll it into a tongue or rectangle.

8. 

   Step8:Roll it up from one side. Close it up and put it into the toast mold. Wake up until the mold is 8 points full. Roll the dough big. Roll it up from the short side; roll it small. Roll it up from the long side.

9. 

   Step9:Toast mold with lid. It needs to be preheated in 195 degree oven. Bake in the middle layer for about 3035 minutes. The mold temperature without cover shall be reduced by 510 ℃.