[cocoa blossom steamed bread] - steamed bread will be as beautiful as flowers(ke ke kai hua man tou man tou ye hui xiang hua yi yang mei li )

[cocoa blossom steamed bread] - steamed bread will be as beautiful as flowers

Introduction:

Production steps:

Step 1: 1. 80g flour and 40g water

Step 2: 2. Knead well to form a dough

Step 3: 3. Cover with plastic film and ferment in a warm place for 48 hours

Step 4: 4. Good fermentation effect

Step 5: 5. Add 80g flour and 40g water

Step 6: 6. Knead well to form a dough

Step 7: 7. Cover with plastic film and ferment in a warm place for 48 hours

Step 8: 8. Good fermentation effect

Step 9: 9. Repeat steps 5-8, add 80g flour and 40g water, and knead well to form a dough. Cover with plastic film and ferment in a warm place for 24 hours. Add 100g flour, 70g sugar and 1-2g edible alkali.

Step 10: 10. Knead well to form a dough

Step 11: 11. Take 1 / 3 dough and add cocoa powder

Step 12: 12, knead evenly into cocoa dough, cover with plastic film and let stand for 15 minutes

Step 13: rub the cocoa dough into long strips, roll the white dough into a rectangle, the length is the same as the cocoa dough, and the length and width are the circumference of the cross section circle of the cocoa dough.

Step 14: wrap the cocoa dough on the white dough.

Step 15: rub the surface into a uniform cylinder.

Step 16: pull out steamed bread one by one.

Step 17: put the cross section up on the cage cloth (square to the dry cage cloth). After the water boils, steam the upper drawer over high heat for about 15 minutes.

Step 18: finished product.

Materials required:

Flour: 340g

Water: 120g

Sugar: 70g

Cocoa powder: 3G

Edible alkali: appropriate amount

Note: Tip: 1. If there is ready-made "old fertilizer", 1-4 steps can be omitted. The amount of "old fertilizer" in this formula is 120g. 2. Because there is no yeast, the first fermentation time will be very long. I used it for 48 hours. According to their own room temperature, you can appropriately reduce or increase the time, must be fermented to, fermentation will not affect the finished product. For the second and third fermentations, I also let them ferment. 3. The amount of edible alkali is based on the fact that the dough is not sour. 4. When you wrap the cocoa dough on the white dough, you can apply the right amount of water on the white dough. The dough will bond better. 5. Don't knead or reshape the "good" flour, and directly put the cross section of the flour on the cage cloth. 6. With dry cloth, the dough will blossom better.

Production difficulty: simple

Process: steaming

Production time: several days

Taste: sweet

Chinese PinYin : Ke Ke Kai Hua Man Tou Man Tou Ye Hui Xiang Hua Yi Yang Mei Li