Unique flavor -- cocoa steamed bread roll(du te de feng wei ke ke man tou juan )

Unique flavor -- cocoa steamed bread roll

Introduction:

"I'm a sweeter. I've always loved chocolate. Although cocoa powder is far from chocolate, I also like this special taste. Slightly bitter, light fragrance, exudes its unique delicious style. Making steamed bread rolls with cocoa powder is not only bright in color, but also unique in style

Production steps:

Step 1: raw material drawing. (the amount of white sugar depends on your preference, more or less)

Step 2: first take half a bowl of warm boiled water, add yeast, and let it stand for a while until the yeast completely melts. (the amount of warm water should be within a certain amount that can be used up. In this way, if the mixing is not enough, you can add more water. If you use too much water at a time, if you can't use it up, it means that the yeast is not used up, which will affect the fermentation. Of course, you can also make an attempt to determine your own dosage, and then weigh the amount of water to be prepared. I'm used to it. I can get about the amount of water, so I don't weigh it. In fact, it's better. Don't worry if you don't weigh it.)

Step 3: take 200 grams of flour and add about 25 grams of white sugar that has been ground into sugar powder.

Step 4: add appropriate amount of yeast water, stir with chopsticks to form flocculent, and then knead into smooth three smooth dough. (dough must be kneaded until smooth, which is related to the skin and tissue of steamed bread)

Step 5: add another 150 grams of flour, add the remaining sugar and cocoa powder, and mix well.

Step 6: add yeast water and knead into a smooth dough. (when I first made this kind of steamed bread roll, I tried to knead all the dough, then take part of it out and add cocoa powder. I don't think it's convenient to mix it in flour and then knead it. It's a matter of personal habit, so it's advisable to use both methods in this step.)

Step 7: cover the dough with plastic film and ferment to 2 to 2.5 times the original size. After the dough is fermented, dip your fingers in the dry powder and make a hole in it. The hole will not deform and collapse. (I zoom in here for a clearer view of the state of the pierced hole.)

Step 8: take out the fermented dough, exhaust and knead it to the size of the original dough.

Step 9: sprinkle a little dry powder on the operating table and roll the dough into a rectangle. (you can roll the dough into small strips first, which is more convenient.)

Step 10: roll the cocoa dough in the same way, then spread it on the white dough. (the white dough is larger and the cocoa dough is smaller in width, which makes it easier to curl)

Step 11: roll up the 2 pieces of dough from top to bottom, and press them down slightly to shape.

Step 12: move to the chopping board and cut into small steamed bread embryos with a knife. (because I roll it on the marble console, I can't cut steamed bread on the marble. In addition, I can't cut steamed bread as lightly as I cut vegetables. Instead, I raise the knife slightly, chop it hard and quickly, cut one by one, and then chop it at the right position, so as to avoid different sizes of steamed bread.)

Step 13: split the steamed bread embryo, the section should be clean, so that the steamed bread will be beautiful.

Step 14: put the steamed bread embryo into the steaming rack with a thin layer of oil, and put it into the pot for secondary fermentation. Fermentation to 1.5 to 2 times the size of the embryo. (at this time, I have added cold water to the pot, so that after fermentation, I can steam it directly.)

Step 15: after the fermentation, boil the water in the pot over high heat, then turn the medium heat to steam for 5 minutes, turn off the heat and keep it stuffy for 3 minutes, and then turn it on again. When opening, be careful not to let the water drop on the steamed bread. (time is related to the size of steamed bread, not fixed)

Materials required:

Flour: 350g

Sugar: 40g

Yeast: 3 G

Cocoa powder: 5g

Warm water: right amount

Note: heart of the poem phrase: 1: double color steamed bread roll, put the inner layer of that can be a little smaller, so easy to roll up. It doesn't have to be fixed. It's probably good. 2: As for the coloring of cocoa powder, you can knead the dough well first, and then take part out and knead it into the dough slowly. You can also, like me, mix it with flour and knead it. 3: When kneading dough for the first time, it must be smooth, which directly affects the skin and tissue of steamed bread. 4: After rolling, when cutting, it should be neat, so that the section can be beautiful. 5: Make steamed bread dough and hard, so the shape is more beautiful. If it's too soft, it will collapse. 6: When steaming steamed bread, steam in cold water. After steaming, turn off the heat and keep it stuffy for two or three minutes before boiling. When boiling, be careful not to let water drip on the steamed bread.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Du Te De Feng Wei Ke Ke Man Tou Juan