Saturday, March 19, 2011



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

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