I used a baking machine to make dough. Add all ingredients except butter to the kneader to knead. When the dough lumps together, add room temperature butter to knead. When the elastic dough is completed, it is rounded and put it in a bowl, and wrap it on the top to pierce three to four breathing holes, and then ferment it in a warm place. If the volume of the dough increases more than twice, the fermentation is complete.

Press the fermented dough with your palm to drain the air, divide it by 50g and circle it, cover the top with plastic, and let it rest for 15 minutes at room temperature.

You can make peeling while doing the intermediate rest. For peeling, gently loosen the room temperature butter and whip thoroughly with salt. Add vanilla extract and mix it well. Instead of this, you can cut about 10g into squares if you have a dyeing butter.

Push the dough with a rolling pin to drain the air while spreading it in a circle, and close it with 10 to 11g of filling. You have to close it thoroughly so that the peeling doesn't leak out when you grill it.

It's round again, so you can pan it on the baking pan. You can pan it on a foil plate like me. Cover the top with plastic so that it doesn't dry out and perform secondary fermentation in a warm place. Ferment the dough until it doubles in volume.

Place at room temperature and gently dissolve the softened butter, then add the sifted sugar powder and mix well with a spatula. Beat in plenty again with a whisk and add eggs 2-3 times, each time mixing thoroughly.

Add mocha extract and kalua and mix evenly, and add sifted gravitational powder and mix lightly. Place the finished topping in a piping bag with a round tip.

Squeeze the mocha topping over the 2nd fermented dough. Squeeze from the inside to the outside in a circle. Bake for 13-15 minutes in a preheated oven at 190.