Chinese Food
Double color steamed bread with milk and cocoa
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The first pasta made in douguo is the most classic steamed bread. Later, I went back to making steamed bread by making a Western point home-made dish. Yesterday, I ran 17km, took a bath, wrote a book and made a hot food. It was really enjoyable.
Cooking ingredients
Cooking Steps
Step1:The dough should be kneaded well in winter. Milk or water should be warm. It's better to touch the dough with hands without being hot and war
Step2:Put it in the bread barrel and ferment for an hour. If not, put it directly in the warm place and ferment to 12 times the size
Step3:Take out the honeycomb insid
Step4:After exhausting and kneading, the dough is divided into two equal volume
Step5:Put cocoa powder into one portion, knead evenly, and roll out the two doug
Step6:Stack togethe
Step7:Scroll ba
Step8:Cut it with a sharp knif
Step9:Beautiful spiral patter
Step10:Put in a small steamer covered with corn leaves, then cover it and wake up for 30 minutes until it gets bigge
Step11:Put it in a cold water pan and heat it up. Steam it over medium low heat for 67 minutes. Then turn off the heat and simmer for a few minutes to avoid shrinking
Cooking tips:Milk can be changed into fresh water for cooking, and it's delicious.
