Cocoa Rolls
1.
Put milk, flour, sugar, and yeast in the bread bucket in sequence, and choose a program to make the dough.
2.
Take out the mixed dough, knead it, put it in a container, cover with plastic wrap, and ferment at room temperature. (It can also be fermented directly in the bread bucket without taking it out)
3.
After the fermented dough, knead and exhaust.
4.
Roll out a rectangular dough sheet, as thick as you like, sprinkle a little salt.
5.
Brush with a layer of cooked oil and mix well.
6.
Roll up into a roll from bottom to top.
7.
Cut into triangles like this.
8.
Use chopsticks to press down from the tip of the triangle to form a flower roll.
9.
Put the Hanamaki green body in a cage covered with a damp cloth.
10.
Put warm water on the bottom of the pot, and the Erfa Hanjuan will become larger and lighter.
11.
Turn to medium and low heat for 12 minutes and turn off the heat. Turn off the heat and steam for 5 minutes before opening the lid. The slightly sweet cocoa roll is ready, do you want to try it. (Virtual steaming means turning off the heat without opening the lid. If you remove the lid immediately, the Hanamaki will shrink back into the face of the old lady when it is cold, so you have to wait a few minutes before removing the lid)
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Finished picture
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Tips:
The water absorption rate of flour is different. Mine is 400 grams of flour and 235 grams of milk is used. The softness of the mixed noodles is just right. Don't put the liquid in once when making the noodles to avoid the dough being too soft.
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