Ingredients: high gluten flour 100g, water 42g, milk powder 7g, whole egg liquid 20g, cake low gluten flour 40g, cocoa powder 10g, 2 eggs, milk 15g, corn oil 8g, yeast 2g, white sugar 20g, salt 1g, and white sugar 30.

1. Put the bread into a fermentation barrel for fermentation, knead it into a circle, cover it with plastic wrap, and put it on 15 minutes.

2. Put oil paper on the bottom of the toast mold and demould it for a period of time.

3. Roll the dough into a rectangle, then roll it up and put it in a bread bucket, put it in the oven for the second fermentation, and put hot water under it for about 40 minutes.

4, the whole egg is sugary, the toothpick does not drop, and the pattern does not disappear.

5. Sift the low-gluten flour and cocoa powder several times and mix them into the egg paste. Pay attention to the technique and mix them together.

6. Take out a spoonful of cake paste and stir it with milk and corn oil. Pour back the cake paste and mix well.

7. After the cake paste is mixed, the basic bread is ready.

8. Preheat the oven to 160 degrees, and bake for 10 minutes. Quickly take out a knife and put raisins in the middle, or replace them with other dried fruits and bake for about 20 minutes.