Soft three-color toast

Put 125g of high-gluten flour, 80g of pure milk, 20g of sugar, 1.5g of salt, and 1.5g of yeast into a bread machine and knead into a ball. Start the kneading program again for ten minutes. Add softened butter and start the kneading program again. A transparent film can be pulled out that is not easy to break, which is the fully expanded stage

Divide the dough into three parts, add cocoa powder to one part and matcha powder to one part and knead evenly. Because matcha powder and cocoa powder have strong water absorption, if you feel the dough is a little dry, you can add some water and knead it evenly

Ferment until doubled

Let the dough deflate and cover with plastic wrap for 15 minutes and set aside

Divide each type of dough into 3-4 portions and roll them into long strips. If you want to make a camouflage pattern, don’t make it too regular. You can use any large or small dough. The dough I divided was too big, so the color pieces in the final toast slices were a bit too big and didn’t look like camouflage

Separate the pieces of each color and place them in a 230g Unuo toast mold, then press it slightly and flatten it, place it in a warm and humid place to ferment until it is 9 minutes full, and cover it with a toast lid

Preheat the oven to 180 degrees, take about 25 minutes to unmold and let cool before slicing

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