Cocoa double color steamed bread(ke ke shuang se xiao man tou )

Cocoa double color steamed bread

Introduction:

"Knife cut steamed bread is made from the most basic and simplest fermented dough. It's not difficult to make steamed bread with smooth and soft appearance. The key lies in whether you have made enough efforts in kneading, shaping and secondary fermentation. When the time comes, the rewards are different. This knife cut steamed bread is ready, and then you can draw inferences about other Chinese style pasta. "

Production steps:

Step 1: dissolve yeast in warm water and let stand for 5 minutes.

Step 2: add milk powder and sugar into the flour bowl, and add yeast water in batches.

Step 3: knead into a soft dough and wrap it with plastic film for fermentation.

Step 4: ferment to 1.5 to 2 times of the original size, showing honeycomb shape; gently squeeze the dough by hand to remove bubbles.

Step 5: add one-half of the fermented dough into cocoa powder and knead it into dough.

Step 6: let the two-color dough air out and roll for 15 minutes.

Step 7: roll two kinds of dough with different colors into long strips.

Step 8: the two color patches are overlapped and rolled up from top to bottom.

Step 9: cut into equal parts with a knife, place the green body in the steamer, and then ferment for about 10-20 minutes.

Step 10: Boil the water in the steamer over high heat, turn to medium heat and steam for 15 minutes. Turn off the heat and remove the lid after 3 minutes.

Materials required:

Medium gluten flour: 300g

Warm water: 150 ml

Dry yeast: 3 G

Sugar: 5g

Milk powder: 10g

Cocoa powder: 5g

Note: 1. When mixing noodles, don't pour all the water in at one time. Stir with chopsticks while pouring. When the chopsticks are slanting, knead while stirring. When all the noodles are cotton like, knead them by hand, they won't stick. All the hands are noodles. The hardness and softness should be controlled at any time. 2. And face to do three light, that is, face light, hand light, basin light. 3. The time of dough fermentation depends on the weather, shorter in summer and longer in winter. 4. Putting a little sugar or honey in flour can improve yeast activity and shorten the time of dough making. 5. Steamed buns and steamed buns can not be steamed with hot water or boiled water. Because the raw steamed buns are suddenly put into the hot steamer, they will be heated rapidly, so that the inside and outside of the steamed buns are heated unevenly, and the surface of the steamed buns will be cooked before they are steamed, forming the dead steamed buns. The steam from the cold underwater boiler will gradually heat the steamed buns evenly from all around, so that the steamed buns will be soft and delicious. 6. When steaming, there should be a certain gap between the steamed bread, otherwise the steamed bread will stick and affect the appearance of the finished product. 7. Steamed steamed bread, do not immediately uncovered, otherwise there will be collapse, wrinkle skin phenomenon.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Ke Ke Shuang Se Xiao Man Tou