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Kangyou | 13-Dec-16 | Cake

Recipe :-

中筋麵粉300g (All purpose flour)
水或牛奶150g-160g (water or milk)
鹽2g (salt)
酵母3g (instant yeast)
发粉 1/4tsp (baking powder)
糖30g (sugar)
油15g (oil)
可可粉 1tsp (cocoa)

1)先將全部材料一起揉成團至光亮, 然後將麵團均分為2塊,其中一塊加入無糖可可粉攪拌均勻即可 將麵團光滑面翻折出滾圓 用保鮮膜蓋. 醒麵10-15分備用 
<< Combine all ingredients, knead till smooth dough. Divide dough to 2 balls, one is plain and another dough add in cocoa powder, knead till well combined. Rest 2 doughs for 10-15 minutes>>
2)二個麵團 捍成長方形麵皮,兩片麵皮用水重疊,捲成長柱狀,將前後不整齊的部份切除,餘均切為饅頭。
<<Flatten each dough to rectangular, stack the cocoa dough on top of plain dough, brushed with some water on plain dough so it is help to stick together. Then roll it like swiss roll and cut>>
3)再醒20分钟,放入蒸屉,冷水上锅,大火煮至水滚,换中火蒸15分钟,开盖一点然后焖5分钟后取出.
<< Last proof is 20 minutes, then steam from cold water. Once the water is boiling then change the heat to medium and steam about 15 minutes. Off the heat, slightly open lid a bit and keep the buns in steamer for 5 minutes>>

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