Cocoa steamed bread(ke ke shuang se man tou )

Cocoa steamed bread

Introduction:

"White steamed bread, add a color, people will have more appetite!"

Production steps:

Step 1: yeast, baking powder, sugar dissolved in a little warm water, into the flour, add the remaining warm water knead smooth dough, warm place fermentation volume is 2 times

Step 2: divide the dough into two parts, one part is the primary color dough, and the other part is kneaded with cocoa powder

Step 3: knead into a uniform strip

Step 4: roll the two strips into pieces of uniform thickness and equal size, and overlap them

Step 5: roll up slowly from one edge to the other

Step 6: evenly cut into 8 cm segments. Wake up for another 20 minutes, put in the steamer, boil in cold water for 15 minutes, simmer for 5 minutes and remove

Materials required:

Flour: 250g

Yeast: 2.5G

Baking powder: 2.5G

Sugar: right amount

Cocoa powder: moderate

Warm water: 125ml

Note: 1. Winter temperature is low, not easy to face. You can use a steamer, add 80% water and cook until the edge of the steamer is slightly hot. (generally, one hour is enough. When the pot is cold, you can boil the water slightly. Pay attention to the degree. The temperature will burn the yeast to death.). Cocoa dough is not easy to knead, you can sprinkle some water on the dough and knead it again, so that the color of cocoa powder is easy to appear evenly on the dough. 3。 When rolling the dough, you must sprinkle some dry flour on the operating surface, so that the dough is not easy to stick to the operating table and rolling pin, and it is more conducive to rolling the dough evenly. The next day's steamed bread taste slightly dry, you can take a bath in cold water, and then microwave slightly, taste is not inferior to fresh out of the pot

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Ke Ke Shuang Se Man Tou