双色馒头

唉!今年的冬天特别长好久都没遇见太阳公公了。在多两个星期春天就来了，日也越来越长了，这几天天气冷得很。没必要的话，我是不想出门的..希望夏天快点到来。家里没有面包，想给老公做个好吃的包包，可是就是提不起劲。就连晚餐也是一锅汤，草草了事。想来想去，就用孟老师的馒头食谱做了这双色的可可馒头。虽然手工有点粗不过，算啦!不要再嫌了，这样的效果对我来说，算是刚好及格了啦!哈哈哈!我喜欢乘热搽上厚厚的牛油；觉得这样的早餐简直是超棒的！如义义常常说的简单就是美哈哈哈

                         
Ingredients:

• 180g water, 3.5g instant yeast, 350g plain flour (sifted), 25g caster sugar, 10g oil
• 1 tbsp cocoa powder (sifted)

Method:

1. mix all ingredients together except coco powder to form a smooth dough.
2. Divide the dough into 2 portion. (one weight 330g and the other one 220g).
3. Set aside the plain dough to prove. Add cocoa powder into the small dough and continue kneading till form a smooth dough. Rest for 5 mins.
4. Roll out the plain dough into rectangle shape about 30cm x 20cm and set aside.
5. Roll out the chocolate dough into rectangle shape too but slightly smaller than the plain dough.
6. Brush some plain water on the surface of plain dough and top with the chocolate dough. Make sure the two dough stick well together.
7. Roll dough like a swiss roll and cut into 8 pieces.
8. Prove the cut dough for 30-45 mins in the steamer.
9. Add water into the steamer after 30 mins and bring to boil; steam over medium heat for 15 mins. (Steaming times from cold water is around 20 mins