Milk cocoa roll

Milk cocoa roll

Overview

Mix milk and flour, and the two-color steamed buns will not only have the aroma of cocoa powder, but also have a strong milk aroma

Tags

Ingredients

Steps

  1. Mix the flour with yeast and fine sugar, add milk and make a dough

    Milk cocoa roll step 1

  2. The kneaded dough is roughly divided into two parts

    Milk cocoa roll step 2

  3. Take one part of the dough and add cocoa powder

    Milk cocoa roll step 3

  4. Knead evenly

    Milk cocoa roll step 4

  5. The two portions of dough were fermented until 1.5-2 times in size. The dough was mixed at night. I put it in the refrigerator to ferment. In order to save space, I put it in a basin

    Milk cocoa roll step 5

  6. Take out the fermented dough, deflate it, roll it into a ball, and let it rest for a few minutes

    Milk cocoa roll step 6

  7. Take the cocoa dough and roll it out into a rectangular shape

    Milk cocoa roll step 7

  8. Turn over and brush with a layer of water

    Milk cocoa roll step 8

  9. Roll out the white dough to the same size as the cocoa dough

    Milk cocoa roll step 9

  10. Spread the white dough sheet onto the cocoa dough sheet

    Milk cocoa roll step 10

  11. Press gently to make the two dough sheets fit tightly together, and then roll them out a few times to make the thickness uniform everywhere

    Milk cocoa roll step 11

  12. Roll up along the long side

    Milk cocoa roll step 12

  13. After rolling it, gently knead it to make the rolled cylinder longer

    Milk cocoa roll step 13

  14. Cut into sections

    Milk cocoa roll step 14

  15. Arrange it slightly, place it on an oiled steamer, and let it rise for another ten minutes. Turn on high heat and steam, steam for 15 minutes, then turn off the heat, simmer for a minute or two before opening the pot

    Milk cocoa roll step 15

  16. Steamed

    Milk cocoa roll step 16