Two color Matcha. Cocoa steamed bread(shuang se mo cha ke ke man tou )

Two color Matcha. Cocoa steamed bread

Introduction:

Production steps:

Step 1: pour the fermentation powder into warm water, stir well and let it stand for about 10 minutes.

Step 2: put the flour into the basin, dig a small hole in the middle of the flour, pour the warm water added with baking powder into the mixture, and stir the flour until flocculent.

Step 3: knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a wet cloth or plastic film, and place it in a warm place (about 30 degrees) for fermentation [I forgot the picture in the basin].

Step 4: about 1 hour later, the dough is twice as big. Grab a piece of dough with your hand, and the internal tissue is honeycomb. The awakening is completed.

Step 5: divide the dough into two parts, sprinkle some cocoa powder on one piece of dough, knead on the chopping board for about 10 minutes, knead until smooth, and try to make the inside of the dough bubble free.

Step 6: roll the dough into square pieces.

Step 7: roll up from the bottom.

Step 8: knead tightly and cut into the size you like.

Step 9: take a section.. Ha ha, and then wake up for 30 minutes.

Step 10: cover and steam in cold water for 25 minutes. Turn off the fire when the time is up, but don't open the lid immediately. Open the lid after a few minutes.

Step 11: the fragrant steamed bread comes out of the pot... If you don't mind, just one.

Materials required:

Common flour: 1000g

Water: 500g

Angel yeast: 8g

Matcha powder: 5g

Cocoa powder: 5g

Sugar: 12g

Note: after steaming, remember not to open the lid immediately, otherwise the steamed bread will suddenly encounter cold air, which may cause the steamed bread to collapse

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Shuang Se Mo Cha Ke Ke Man Tou