Cocoa steamed bread(ke ke shuang se man tou )

Cocoa steamed bread

Introduction:

Production steps:

Step 1: take 100g flour, add 70g ripe pumpkin, 2G yeast, 5g corn oil and smooth dough. (there is no need to add extra water. The water content of pumpkin is just right.)

Step 2: mix the remaining flour with milk and 2G yeast, add cocoa powder and all ingredients to form cocoa dough, cover tightly, separate and ferment to twice the size (knead the two dough for about 20 minutes)

Step 3: flatten and exhaust the fermented dough and cut it into equal parts.

Step 4: design your favorite pattern, 6 petals or 4 petals. At will.

Step 5: put the whole dough into the steamer, cover tightly and wake up for 20 minutes.

Step 6: add water to the pot, put the dough germ in cold water, boil it over high heat, steam for 15 minutes and leave the fire. Don't open the lid after turning off the heat. Simmer for another 5 minutes.

Step 7: finished product.

Materials required:

Flour: 200g

Yeast: 4 g

Cocoa powder: 7g

Cooked pumpkin: 70g

Corn oil: 10g

Warm milk: 40ml

Note: Tips: if you want to eat sweet steamed bread, you can add 60 grams of sugar and noodles. Since I forgot to weigh the milk, the portion is a rough number. Depending on the hardness of the dough, add or subtract properly.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ke Ke Shuang Se Man Tou