Coco-colored buns
By VicentaLakin
I've learned to make pasta from the good food world. My son ate a lot. It's only true that the child likes it
Recipe Recommendations
- medium-gluten flour 300 grams
- warm water 150 ml
- white sugar 10 grams
- milk powder 10 grams
- cocoa powder 5 grams
- dry yeast 3 grams
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Coco-colored buns
1
The yeasts are opened with warm water for a few minutes, and materials other than cocoa powder are poured into the basin and slowly added to the yeast, with chopsticks to make a snowflake。
2
It's fermented with a smooth noodle and a warm membrane。
3
The fermentation is about twice as big as it used to be so that the finger would not bounce back。
4
The fermented noodles were squeezed out of the bubble, divided into two more, and one was added to the cacao pasta, which left a small piece of the pasta。
5
Two nicely rubbed noodles on the board for a few minutes
6
Put the two different colours of the pasta into thin pieces of similar sizes, put the cocoa pasta down, brush the water and fold the original pasta on top
7
Scroll it up, roll it down。
8
I cut it in several pieces
9
Turns a small piece of the original pasta into a thin piece and slices a little dot on it with a pen cover
10
Squeeze the leaves with a sugar flip
11
Water to wet the dot on one side and cut the surface of the knife
12
The same water wets the blades and cuts the surface
13
A well-prepared knife cutter is placed in a steam cage and fermented for about 10 minutes。
14
It's about 15 minutes after the fire starts。
15
What a lovely knife to cut a bun
16
It's a great place for me
17
I don't know。