five nuts lotus paste swirl steamed bun 五仁莲蓉螺旋条纹包

too much filling leftover from making mooncakes so i decided to use my favourite mantou recipe to make these buns.. super!
预留下来的月饼馅儿混合后，包入我最爱的馒头食谱。。赞一个！好吃！

ingredients (makes 8 buns)
dough recipe adapted from this post

1 tbsp cocoa powder dissolved in 10ml hot water

filling
240g of five nuts lotus paste filling, divided into 8 portions of 30g filling
* i mixed leftover lotus paste and 5 nuts filling together. i did not weigh the individual weight of each leftover paste ~ recipe can be found here)

食材（可做 8个包子）

面团
食谱可参考这儿

1大匙可可粉融入于 10毫升热水

馅料
五仁莲蓉馅 240克，分割成 8份 30克馅料
＊食谱取自这儿。我将剩余的五仁和莲蓉馅儿混合一起。各馅料具体重量没沉

Directions/做法 – divid kneaded dough into 2 equal portions and knead cocoa paste into one portion. rise both dough
面团搓揉后分割成二等份。将可可糊均匀揉入一份面团。两份面团适当发酵

roll both dough into a L 30 x W 23cm sheet
双份面团擀成长 30 x 宽 23厘米面皮

spray water onto original dough and place chocolate sheet on top. press and roll down using rolling pin
原面皮喷上少许水在摆上巧克力面皮，运用擀面杖将面皮压下，再次轻轻擀出

swiss roll the dough
面团卷起

pinch the edges tightly
封口捏紧

divide dough into 8 equal portions and allow to rest around 20 mins
面团分割成 8等份、静置 20分钟

take a portion of dough and roll out into a disc, circumference of dough being thinner than the centre
取一份面团擀成圆面皮，边边比面皮中央薄些

wrap a portion of filling into the dough
将一份内陷裹入面皮

place shaped buns into a steamer filled with room temperature water rise buns for 30 mins in steamer
整形好的包子放入装着室温水的蒸锅发酵 30分钟

• turn on fire to high heat and steam buns for 18 mins. turn fire off and allow buns to sit inside steamer for 5 mins
  发酵后以大火将包子蒸 18分钟。熄火后让包子继续静置于蒸锅 5分钟

– uncover lid slightly and leave it ajar with a chopstick for 10 mins before removing buns from steamer
用筷子将锅盖儿开个小缝。十分钟即可将包子取出享用

• paw print embosser was purchased in tokyo
  脚印烙印是在东京买滴

i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱