Cocoa steamed bread(ke ke shuang se man tou )

Cocoa steamed bread

Introduction:

"Recently, I've been very busy with my work. It's a common thing to work overtime. I don't have time to eat. I've had a bad breakfast, and my three meals have been in a mess. Make do with a few days, the son and mother began to dry constipation. After discussing with my son to let him go to kindergarten for breakfast, the little guy threw me two words: "no..." No way, can only take advantage of the time at noon to do some convenient staple food, before going to bed at night and then use the timing function of rice cooker to cook porridge, get up early and then fry a small dish. There's a saying: "time is like a sponge. There's always a squeeze. No matter how busy you are, you have to keep your family healthy."

Production steps:

Step 1: mix water and instant yeast until yeast is dissolved in water

Step 2: mix all the ingredients except sugar free cocoa powder to make a smooth dough

Step 3: divide the dough into a large one and a small one (I divided about 470 and 380). Add sugar free cocoa powder to the smaller dough and knead well

Step 4: cover two portions of dough with a wet cloth or plastic wrap and relax for 5 to 10 minutes at room temperature

Step 5: roll the white dough into a rectangle

Step 6: roll the cocoa dough into a large rectangle, slightly narrower than the white dough

Step 7: brush water on the white skin, and then cover the white skin with cocoa skin

Step 8: brush water on the cocoa peel, and press the bottom edge of the white skin thin with your fingers

Step 9: roll the dough as tightly as possible from the long side to form a cylinder, and arrange it properly to make the thickness uniform.

Step 10: cut the dough into 8 equal parts

Step 11: put the dough on the anti stick wax paper, put it into the steamer and ferment for about 20 minutes

Step 12: put cold water into the pot and steam over medium heat for about 20 minutes.

Materials required:

Medium gluten powder: 500g

Water: 260g

Instant yeast: 5g

Fine granulated sugar: 30g

Salad oil: 15g

Sugar free cocoa powder: 2.5 TSP

Note: 1. If it is boiling water, the steaming time should be shortened by about 5 minutes. 2. Do not remove the cover of the steamer immediately after the flameout. You can leak a little gap in the lid, heat and simmer for about three minutes, and then remove the lid. In this way, the pastry will not collapse due to sudden cold.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ke Ke Shuang Se Man Tou