chocolate swirl mantou “swiss roll” 全天然双色馒头卷 (❁´▽`❁)*✲ﾟ*

i wanted to make something healthy and fast for hubby’s breakfast tomorrow and i remembered the chinese doctor (中医）saying that mantou is a very healthy choice… but me being me… i never really made these because i haven’t thought about how i could go about beautifying it…. ≖‿≖… and btw, did i ever tell you how i get my inspiration whenever i want to decorate my bake?  a pen, and a paper…. ´･ᴗ･`… yup… every time before i start baking, i start to doodle … i just draw and draw until something satisfactory turns out p(*＾-＾*)q

Recipe adapted from 食品中国

Ingredients

250g all purpose flour
2g instant dry yeast
1 tsp sugar
125ml water
10g cocoa powder

食材
面粉 250克
即溶干酵母 2克
糖 1小匙
水 125毫升
可可粉 10克

Directions/方法

– dissolve yeast into 130ml of water. temperature of water should not exceed 40 degrees C
酵母融入130毫升的水，水温不可超过40摄氏度

• sift flour and sugar into mixer bowl and add in water a bit at a time, mixing with a pair of chopsticks at the same time
  面粉、糖筛入容器中，慢慢加入水，边加入，边用筷子搅拌

• once flour mixture becomes clumpy, hand knead dough until it becomes soft and shiny
  面粉大略成团时，用手搓揉至鬅松状态

• rise dough till it is 1.5-2x larger than the original size. sift some flour on dough and poke your finger through the dough. if it does not spring back, the rising process is considered
  发酵至1.5-2倍大。面团撒上少许面粉，将手指插入后面团不回缩，就代表发酵已完成

• divide dough into 2 equal portions and punch one dough down and knead briefly. set aside
  面团分割成2等份，将一份排气，轻轻搓揉。待用

• meantime, sift cocoa powder onto another dough and knead till it is well incorporated. add a bit of water if you find the dough too dry
  另一份筛入可可粉，搓揉至均匀。如面团变干，可加入适量的水份

– press original dough till it is slightly flat and run it through the dough roller, setting roller to the widest thickness (@7). if you do not have dough roller, please refer to my personal notes
将原味面团压平，送入压面机，压面宽度调为 “7”。如无压面机，请参考我的温馨小贴士

• fold this original dough sheet a few times and sift some flour on the dough. ensure that the folding is tidy. run it through the roller 3 more times
  原面团折叠几次，筛上面粉，再次送入压面机。此步骤重复3次

• change the setting of the dough roller to 5 (i.e. thickness will be thinner), and using the same method above, run dough through machine 3x
  宽度设定调至“5”（既是比“7”较薄）。以上步骤再重复3次

• place dough sheet on tabletop, trimming the top and bottom of dough and divide into 3 equal portions. sift flour on dough, and place each portion on top of the other. set aside
  将压平的面皮摆在案板上，上下修饰，再将面皮分割成3份。筛上面粉，然后将面皮叠起，待用

• repeat the same rolling and dividing process for chocolate dough
  以上压面、折叠、修饰面皮步骤重复于可可面团

• place a portion of original dough on the tabletop, and a portion of chocolate dough on top of it
  将一份原面皮放在案板上，上方铺上一层可可面皮

• roll dough up swiss-roll style, ensuring that it is rolled up tightly. seal seams well and slice dough into 3 equal portions. all to rise for 20 mins. repeat the same process for the remaining dough sheets
  将面皮卷起、卷紧。封口捏紧，切成3份。休面20分钟。此步骤重复于其余原面皮和可可面皮

• place dough onto a wet greased steam-mat. ensure that you space out dough when steaming to allow sufficient rising space
  将馒头放在涂抹了油的蒸盘上，馒头之间保留足够空间

• bring a pot of water to rolling boil, then turn heat down to medium-high heat. steam mantou for 15 mins. after steaming time, OPEN THE LID ONLY AFTER 5 MINUTES
  将一锅水煮滚后，降至中高火，将馒头蒸15分钟。蒸煮过程完成后，待5分钟后在开盖儿

• enjoy
  尽情想用

Personal notes／温馨小贴士:

– i do not own a dough roller, so i rolled my dough manually into a 0.4cm sheet respectively
偶木有压面机，所以用了擀面杖将面团擀成0.4厘米厚度的面皮

• i sprayed some water on the original dough before placing chocolate dough on top; and then sprayed some more water on chocolate dough before rolling
  我在原面皮喷上少许水，放上可可面皮，在喷上少许水，再将面皮卷起

• just before dividing dough into 2 portions, i pinched a small handful of dough and coloured a portion red with red yeast powder, and another portion with matcha powder. i then shaped the red portion into mini teardrop portions and cut out leaf shapes (using mini fondant cutters) on the matcha dough. i sprayed a bit of water before affixing strawberries onto the mantou
  面团搓成后（既在分割成2大份前），我捏了一小把的面团，搓入红曲粉，在将一小把面团挫入绿茶粉。红棉团分割成小圆团，搓成草莓形状。绿茶部份擀扁，用叶子模具裁切出小叶子。在整形后的馒头喷上少许水，粘上草莓和叶子就可以啦

• i sliced my mantou into eight 5cm portions
  我将面团切成8个5厘米的馒头

hubby was confused for a moment if it was a swiss roll or mantou (｡◝‿◜｡)

Pollution index: 29 (excellent)