Step 1

In summer, it is suitable to make bread with water, and knead the other ingredients except salt, butter, and yeast by hand.

Step 2

After kneading the dough, cover it with plastic wrap and put it in the refrigerator for about 2 hours, or put it in the refrigerator one night in advance and make it the next day to let the dough form gluten.

Step 3

The dough taken out of the refrigerator has initially formed a thick film.

Step 4

For the machine that puts in the dough, you can add yeast and stir well before adding butter and salt, or you can add three ingredients at the same time and stir well to form a thick film.

Step 5

No need for a very thin glove membrane so it does.

Step 6

I took half of it and added about 8g of cocoa powder, or I didn’t add it. After slightly shaping, cover with plastic wrap and ferment until it doubles in size.

Step 7

Poke the hole without bouncing back.

Step 8

Divide into four doughs, knead into a circle and let stand for 10 minutes.

Step 9

Exhaust the relaxed dough and roll it out.

Step 10

I made two mixed, two separate, and the mixed ones stacked them on top of each other and pressed the edges slightly. (One milk, one cocoa, two mixed)

Step 11

Roll it up from one side and finally pinch it tightly.

Step 12

Place in a baking dish with the mouth side down and line with oiled paper. Ferment until twice the size.

Step 13

Cut five times with a knife and sift the high-gluten flour.

Step 14

I sift not very evenly… Preheat the oven to 190 degrees for 5 minutes.

Step 15

Heat up and down at 180 degrees, put in the middle and lower layers, 18-20 minutes. After leaving the oven, let it cool, slice, and seal it.