The end of double color steamed bread(shuang se man tou zhong jie pian fan juan ke ke shuang se man tou )

The end of double color steamed bread

Introduction:

"In fact, the original intention of rolling black sesame is over, but it's really addictive to making things. Seeing that there is still time, I can't help but come back with another piece of rolling cocoa. I didn't plan to keep it at home. "Give them all away"

Production steps:

Step 1: prepare materials

Step 2: turn the yeast into water

Step 3: pour flour, sugar and oil into a large bowl and add yeast solution

Step 4: blend into three smooth dough

Step 5: divide the dough into two sizes

Step 6: relax the small dough and add cocoa powder to the large dough

Step 7: knead into cocoa dough

Step 8: roll the two dough into a rectangle

Step 9: brush the cocoa dough with water

Step 10: put on the white dough

Step 11: cut off the irregular sides

Step 12: brush water on the white dough

Step 13: roll the long strip and rub it from the middle to both sides to make the thickness consistent

Step 14: cut into equal sized dough

Step 15: put it into the steamer and cover it for 20 minutes

Step 16: wake up and steam over high heat

Step 17: steam for 15 minutes, turn off the heat and simmer for 3-5 minutes

Step 18: get out

Materials required:

Flour: 200g

Water: 100g

Dry yeast: 2G

Cocoa powder: 1.5 TSP

Vegetable oil: 6 g

White granulated sugar: 12g

Note: three light dough is hand light, basin light, face light; the weight ratio of large and small dough is about 5:3, turn off the heat and simmer for 3-5 minutes to avoid wrinkles when coming out of the cage

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Shuang Se Man Tou Zhong Jie Pian Fan Juan Ke Ke Shuang Se Man Tou