Two-color Chocolate Roll

Two-color Chocolate Roll

1. Mix 170 grams of flour with 40 grams of chocolate powder and mix evenly, then add 90 grams of yeast to 1 gram of yeast and hydrate it. Pour it into the chocolate flour and stir it into a flocculent

2. Use the remaining 330 grams of flour to add 30 grams of sugar, 2 grams of yeast to 160 grams of hydration, pour the flour into the chopsticks and stir into a floc.

3. The two kinds of noodles were kneaded into smooth dough respectively. Put them in the pots and cover them with plastic wrap to ferment to 1.5 times the size.

4. The fermented dough is taken out and pressed to exhaust, and the dough is rolled into pieces. Stacked together.

5. Roll up. The volume is tight. Close your mouth down.

6. Use a knife to quickly cut into an average size.

7. Stack every 2 pieces together and press down lightly with the small head of the chopsticks. The Hanamaki embryo is ready.

8. Put the Hanamaki embryo mat on greased paper or bamboo cloth in a steamer, and leave it to ferment for about 15 minutes in warm water.

9. Steam for about 8-10 minutes.