Toast gluten flour for 5 min on a non-stick frying pan, then let it cool down. Put it in a bowl, add corn starch and stir it well. Devide it in two equal parts.

Tofu mixture: mix tofu with water, onion powder grounded champignon sauce powder, liquid smoke and salt into a creamy mixture, then devide that into 2 equal parts. To the first part of tofu mixture add beetroot juice and a little bit of red colour, and stir that really well. To the second part of tofu mixture add only a tiny little bit of red colour and stir it well too.

Combining: pour the first one over one half of seitan mixture and knead that for 4-5 minutes by using a mixer. This one should get a pink colour (as in image). Pour the second one over the second half of seitan mixture and knead that for 4-5 minutes by using a mixer too. That dough should get a very light, mild pink colour (as in image). Now, put separately each part in a food processor and let it chop and mix for 1-2 min. Now combine both doughs into one. Add now butter to it and start kneading with hand palms, you should implant roughly butter into the dough to create a small butter gaps in it. Put the dough in a cloth for making plant milk and tie it with a thick thread (or very, very thin rope) on several places (as in image).