Matcha cocoa steamed buns
Ingredients: sugar,water,cocoa powder,ordinary flour,matcha powder,Angel yeast
Recipe Recommendations
- ordinary flour 1000 grams
- water 500 grams
- Angel yeast 8 grams
- matcha powder 5 grams
- cocoa powder 5 grams
- sugar 12 grams
Steps for Matcha cocoa steamed buns
1
Pour the baking powder into warm water, stir well, and let stand for about 10 minutes.
2
Put the flour into a basin, dig a small hole in the middle of the flour, pour in the warm water with the baking powder, mix and stir the flour until it is flocculent.
3
Kneak into dough, sprinkle a thin layer of dry flour on the basin, place the kneaded dough in the basin, cover it with a damp cloth or plastic wrap, and place it in a warm place (about 30 degrees) to ferment [Put it in the basin I forgot to take the picture].
4
After about 1 hour, the dough is doubled to its size. Grab a piece of dough with your hand. The internal tissue is honeycomb and the proofing is complete.
5
Divide the dough into two portions, sprinkle some cocoa powder on one surface and knead vigorously on the chopping board for about ten minutes, knead until smooth, and try to make no blisters inside the dough.
6
Roll out the dough into square pieces.
7
Roll it up from the bottom up.
8
Kneak it a little more tightly and cut it into the size you like.
9
Let's take a cut view... Hehe, and then wake up for 30 minutes.
10
Cover and steam with cold water for 25 minutes. Turn off the heat when the time is up, but do not open the lid immediately. Wait a few minutes before opening the lid.
11
The fragrant big steamed buns are out of the pot... If you don't mind, just have one.Matcha cocoa steamed buns Make Tips
After steaming, remember not to lift the lid immediately, otherwise the steamed buns will suddenly encounter cold air, which may cause the steamed buns to collapse.