Cocoa Rolls

Cocoa Rolls

1. Add 390 grams of flour with water and yeast; 360 grams of flour with cocoa powder, water and yeast respectively knead into a smooth dough

2. Put the two doughs into a clean container and ferment to twice the size

3. The fermented dough is rolled into rectangles with a thickness of about 0.5 cm.

4. Cocoa noodles are covered on the white noodles (you can brush water on the white noodles and let the two stick together again)

5. Curl tightly along the length and grow into a cylindrical shape

6. Cut into equal size dough

7. Put cold water into the steamer and steam for 15 minutes