How to make two-color steamed buns with knife cut

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  1. Divide the medium flour into two equal parts, and divide the granulated sugar into two equal parts.Add cocoa powder to one part;

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  2. Add warm water to dissolve the yeast and let it sit for about 5 minutes to activate the yeast;

• 3.Mix the two even portions of noodles evenly;

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  4.Add half the amount of yeast aqueous solution to each, then add milk little by little, stirring while adding, until it becomes a cotton-wool shape with moderate wetness and dryness;

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  5.Knead each into smooth dough, cover with plastic wrap and leave to ferment in a warm place;

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  6. When fermentation is about twice as big, you can check the dough condition.As shown in the picture, there are a large number of honeycomb structures, which means the dough is fermented.Completed;

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  7. Knead the dough again, deflate, and then let it rest 5 Minutes;

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  8. Roll the white dough into a rectangular sheet;

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  9.The cocoa-flavored portion is also rolled into a rectangular sheet of similar size, and then the two are put together Together;

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  10. Roll up tightly and roll into uniform thickness (also You can roll the white color inside and the cocoa flavor outside);

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  11.Cut into equal parts Shape the large buns into shapes, and the two ends can be shaped into flowers;

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  12. Pour water into the steamer, place the steamed bun embryos spaced apart on the castor, cover the pot and let it rest for 20 minutes for secondary fermentation.After the secondary fermentation is completed, turn on medium to high heat, turn on the steam and steam for 15 minutes, then turn off the heat.Do not open the lid of the pot.Open the lid after simmering for 3 to 5 minutes;

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  13.The appearance after cooking is as neat as before;

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  14.The internal structure is also very satisfactory.