How to make cocoa roll toast

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  1.Except butter, cocoa powder and auxiliary water Put all the ingredients into the bread bucket at once.

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  2. Stir into a snowflake shape and put it in the refrigerator for half an hour.

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  3. Start kneading mode once and add butter.

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  4.Knead completely into the dough, cutting and stirring with scissors.

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  5. Fermentation after film release.

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  6. to twice the size, it will not shrink or collapse when you poke the hole with your hand.

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  7.After exhausting, divide the large and small into two parts.Relax for a quarter of an hour.

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  8.Add auxiliary water to cocoa powder and make a paste.

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  9.Add a small amount in batches, knead each time well before adding the next time.

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  10.Knead until fully mixed.

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  11. Roll out each into a rectangle and stack them together.

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  12. Roll it up and put it on the second mold.

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  13. Serve until 9 minutes full, brush with egg wash, and preheat the oven to 180 degrees for 35 minutes , cover with tin foil in the middle.