cocoa two-color steamed buns

How to Make Cocoa Swirl Mantou: A Step-by-Step Guide

Cocoa swirl mantou, a soft and visually appealing steamed bun, combines the simplicity of plain dough with the rich aroma of cocoa. Here’s a detailed recipe to create this delightful treat at home.

### Ingredients

For the plain dough: 300g all-purpose flour, 3g active dry yeast, 15g sugar, 150ml warm water, 3g salt.

For the cocoa dough: 150g all-purpose flour, 10g cocoa powder, 3g active dry yeast, 15g sugar, 75ml warm water, 3g salt.

### Steps

1. Prepare the doughs:

- *Plain dough*: Mix flour, yeast, sugar, and salt. Gradually add warm water and knead into a smooth, non-sticky dough (about 10 minutes). Let it rest in a warm place for 1 hour until doubled in size.

- *Cocoa dough*: In a separate bowl, combine flour, cocoa powder, yeast, sugar, and salt. Add warm water and knead until smooth. Rest similarly until risen.

2. Shape the swirls:

- Punch down both doughs to release air. Roll the plain dough into a 20x30cm rectangle. Roll the cocoa dough into a similar size. Place the cocoa dough atop the plain dough.

3. Roll and cut:

- Tightly roll the two layers into a log. Using a sharp knife, slice the log into 6-8 equal pieces. Place each piece cut-side up on a parchment-lined steamer tray.

4. Proof and steam:

- Cover the buns and let them proof for 20-30 minutes until slightly puffy. Steam over high heat for 15-18 minutes. Turn off the heat and let them sit for 5 minutes before opening the steamer to prevent collapse.

### Tips

- Ensure warm water (35-40°C) to activate yeast without killing it.

- Knead thoroughly for a soft, fluffy texture.

- Adjust cocoa powder to your preferred richness.

Enjoy these cocoa swirl mantou plain or with a drizzle of honey—they’re perfect as breakfast or a snack!