1. 180g of gluten free flour, 20g of sugar, 2g of yeast, 10g of milk powder, 19g of butter, 2g of salt, 100g of water, 3g of cocoa powder, 4g of water.

2. Knead the white dough until it expands, and then divide it into two portions, one with the weight of 184g and the other one with the weight of 149g. Add 7g of cocoa paste to 149g white dough and knead together to form 156g cocoa dough. Add 149g of white dough to 7g of cocoa paste and knead together to form 156g of cocoa dough; ferment the two portions separately at 30 degrees Celsius for 50 minutes until double in size.

3. Divide the two colors of dough into equal parts according to the organization chart.

4. Arrange the dough in layers as shown: a cocoa dough at the bottom, then 5 white doughs around it.

5. Then 5 cocoa doughs.

6. And then a large cocoa dough in the center.

7. And then 5 white dough.

8. And then 5 white dough.

9, and 5 cocoa dough, the second layer is 5 white dough, and finally a cocoa dough on top.

10, 2 fermentation, temperature 35 degrees, humidity 85%, hair until the volume & gt; mold ball volume of 2/3 can be covered.

11, the ball mold inverted over, into the bracket then fermentation 15 minutes.

12, preheated oven, temperature 170 degrees, lower middle layer, upper and lower heat, time 20 minutes.

13, baked bread out on a wire rack to cool.