Two-color Steamed Buns

Two-color Steamed Buns

1. The milk powder and flour are well weighed

2. Yeast is dissolved with a small amount of warm water

3. Pour yeast and warm water into the powder, knead it into a slightly firm dough, divide into two portions

4. Add 50 grams of chocolate sauce to a portion of dough

5. Knead it into a smooth dough, put it in a basin, and proof it twice as large

6. Fermented dough

7. Fermented chocolate sauce dough

8. The fermented dough is flattened with a rolling pin, and then folded in half and then continued to be folded flat. Repeat this action until the air in the dough is completely discharged

9. The same operation exhaust

10. Roll out each dough into long pieces

11. The same operation

12. Stack them together (white noodles underneath, chocolate sauce noodles on top)

13. Roll up from top to bottom, roll tighter

14. Cut into sections with a knife

15. Then put the steamer into the bottom of the steamer and put warm water into the steamer, let the steamed buns proofing for 20 or 30 minutes. After proofing, after the high heat is boiled, steam for another 10 minutes on medium heat, and simmer for another five minutes

16. Out of the pot and plate

Tips:

The steamer can be preheated before the second heating (add cold water to the pot and heat it for 3-5 minutes), or add warm water in the steamer, turn off the heat and put the steamed buns for the second heating. The temperature and humidity are right