Aunty Young（安迪漾）: 木纹巧克力乳酪馒头(Wood Print Chocolate and Cheese Man Tou)

网上看到彭秋婷老师分享的木纹馒头，很喜欢。。。

脑海顿时起了念头，

于是，姑且一试，满足自己的好奇心呗。

第一次尝试，担心无法掌握，

只做了原食谱2/3量，

果然。。。

没有老师的精致，

所以说嘛。。。。“老师”两字不是白叫的哦。

馒头这易学难精的课，

我。。我。。还须加把劲呢！

性格的木纹外貌，内涵是咸香的乳酪酱。

有点中西合璧的感觉，你怎么说？

瞧！还没进入蒸锅的木纹，多清晰！！

木纹巧克力乳酪馒头
共做 8 个

材料A：
40克老面种
200克中筋面粉
2克即溶酵母
25克细砂糖
100毫升温奶
5克奶油

材料B：
可可粉– 少许
黑可可粉 – 少许

材料 C ：
乳酪片- 8片

做法参考：这里

1。将全部材料A拌成团，揉至光滑状态后，均分成4个面团。

2。两个面团1组，分别加入不同的材料B，揉至均匀即可。

3。让面团松弛15分钟。取其中1份面团，以杆面棍杆成长形，然后对中3折。同样的步骤，重复2次。最后再杆长形，直接卷成长筒型。

4。将长筒形面团，再切成3个小面团，搓圆后，擀成薄片状。

5。把1片可可色薄片重叠在黑可可色的薄片上，然后杆成长形，卷起成圆柱体，稍微压扁，2端对折，用小刀在中间部分，切1刀，打开，再以杆面棍，杆成长形，翻面，条文向下方，上面排上乳酪片，徐徐地卷成馒头状。

6。把木纹馒头排放在盛有凉水的蒸锅内作最后发酵，约25分钟或至1.5倍大。

7。开中大火蒸，约12分钟即可。

Wood Print Chocolate and Cheese Man Tou
Yield 8 buns

Ingredients A：
40g starter dough
200g flour
2g instant yeast
25g caster sugar
100ml warm milk

Ingredients B：
Some cocoa powder
Some dark cocoa powder

Ingredients C :
Cheedar cheese 8 slices

Method refer ： Here

1. Knead all ingredients a into a smooth dough, divide it into 4 equal portions.

2. Divide 2 doughs in 1 group. Mix first group with cocoa powder, second group with dark cocoa powder, then knead well.

3. Let the doughs rest for 15 minutes. Use the rolling pin to roll one of the dough into oblong shape and make a 3 folds inward center. Repeat the same steps 2 time. Use rolling pin to roll into oblong shape again, use finger to roll it become cylinder shape.

4. Cut the cylinder dough into 3 small portions. Roll it into ball shape, use rolling pin to roll it into disc.

5. Place a piece of cocoa dough above a piece of dark cocoa dough, using rolling pin to roll it into oblong shape, use finger to roll it become swiss roll alike. Slightly press on it, make a fold . Make a cut in the middle, open the dough, use the rolling pin to roll again into oblong shape,turn over( the print facing downward), put the Cheedar cheese slice on it, slowly roll it into Man Tou shape.

6. Arrange the Wood Print mantous into a steamer and allow it to rest fro another 25 minutes or until it has risen to about 1.5 times its original size.

7. Steam over a medium-high flame for about 12 minutes.