Milky Cocoa Roll

Milky Cocoa Roll

1. 500g of Wudeli flour, 275g of whole milk, 3g of yeast, and a smooth dough. If you like sweets, you can add some sugar and noodles. My family doesn't like sweets, I didn't put them.

2. The volume of the dough after saving the hair becomes larger.

3. There are many fine air bubbles when you pull out the dough. Exhaust by rubbing, divide equally into two parts.

4. Take 10g of cocoa powder and knead into one of the dough pieces.

5. After kneading the cocoa dough, scrub the chopping board clean, otherwise the white dough will be stained with cocoa color.

6. Use a noodle machine to press the dough into the same thickness, and cut off the unevenness of the head and tail.

7. Put the white patch down. Place the cocoa noodles on top and trim the edges. The white noodles are 1cm longer than the cocoa noodles.

8. Brush the white pasta with water, and turn the 1cm white pasta up and compact it. Brush the cocoa dough, roll it up, and roll it to the thickness you like.

9. After the roll is finished, cut it on the back of the long roll, so that the cut does not press the top, and the shape is better.

10. Arranged neatly at intervals, cover well and save hair.

11. Fermented dough. Fermentation time is related to temperature. Checking the proofing state is just touching it, and the volume of the dough will become lighter.

12. Boil a pot on the water, steam for 12 minutes after SAIC and turn off the heat. There are 15 finished products, and one piece (about two rolls) of mixed-color dough remains.

13. Simmer for two or three minutes before opening.

14. The round duo is very cute😍😍

15. Milky Cocoa Roll