Cocoa flowering steamed buns

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1. 80g flour plus 40g water

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2. Knead evenly into dough

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3. Cover with plastic wrap and place in a warm place to ferment for 48 hours

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4. Good fermentation effect

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5. Add another 80g of flour and 40g of water

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6. Knead evenly into dough

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7. Cover with plastic wrap and place in a warm place to ferment for 48 hours

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8. Good fermentation effect

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9. Repeat steps 5-8, add 80g of flour and 40g of water, and knead evenly into dough. Cover with plastic wrap and place in a warm place to ferment for 24 hours. Add 100g of flour, 70g of sugar and 1- 2 g of edible alkali.

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10. Knead well into dough

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11. Take 1/3 of the dough and add cocoa powder

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12. Knead evenly into cocoa dough, cover with plastic wrap and let stand for 15 minutes

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Roll the cocoa dough into long strips, and roll the white dough into a rectangle. The length is the same as the cocoa dough and the width is the circumference of the cross-section of the cocoa dough.

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Wrap the cocoa dough on the white dough.

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Rub the dough into a uniform cylinder.

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"Pull" steamed buns one by one section.

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Place it on the cage cloth with the section facing up (square to dry cage cloth). After the water boils, steam on the drawer over high heat for about 15 minutes.

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Finished product.

Tip: 1. If there is a ready-made "old fertilizer", you can omit steps 1-4. The amount of "old fertilizer" used in this formula is 120 grams. 2. Because no yeast is used, the first fermentation time will be very long. I used it took 48 hours. Depending on the room temperature of your home, the time can be appropriately reduced or increased, and it must be fermented until it is fermented, and the finished product will not be affected. For the second and third fermentation, I also allowed some fermentation. 3. The amount of edible alkali shall be determined based on whether the dough is sour. 4. When wrapping the cocoa dough on the white dough, you can apply a proper amount of water to the white dough, and the dough will bond better. 5. Do not knead or shape the good dough. Just place the section of the dough upward on the cage cloth. 6. Using dry cage cloth will make the dough blossom better.