Two-color bread cup

Overview

In the hot summer, eating fruit with bread will be more delicious. The following quantities make 4 loaf cups.

Put the liquid, egg liquid, sugar and salt diagonally into the bread bucket, and add the milk powder.
Put the flour into the bread bucket, put yeast on top of the flour, start the dough mixing function of the bread machine, and mix the dough for 15 minutes.
After the first kneading, let it sit for 5 minutes, then add butter and knead again for 15 minutes.
After mixing the dough, take out half of the dough and add cocoa powder. Mix the cocoa powder with a small amount of water and then add it to form a cocoa dough.
Put the original color dough and cocoa dough into the bread barrel and ferment for 45 minutes.
After the dough is fermented, take it out and deflate it. Make 24 pieces of original color dough and 11 grams of cocoa dough, and 2 pieces of 20 grams each. Roll them into balls.
Take 3 pieces of each two-color dough and place it on the bottom of the Baumeco mold with the colors spaced apart.
The second layer of small dough is placed above the position between the two bottom doughs, also staggered in color.
Roll 20 grams of dough into a round shape and place it on top of the mold.
Put the bread dough into the oven, put a bowl of hot water in the oven, and ferment for about 40 minutes.
Take out the bowl, preheat the oven for about 10 minutes, raise the heat to 170 degrees, lower the heat to 175 degrees, put the bottom layer, and bake for 35 minutes.
Take out the baked bread cup and turn it upside down, then let it cool.