marble swirl mantou (steam bun) 云石蒸馒头

ingredients (makes 4)

250g pau/hong kong flour
20g caster sugar
2.5g instant dry yeast
110g cold water
5g cooking oil

4g cocoa powder
5g water

食材（可做 4个）

包／香港粉 250克
细砂糖 20克
即溶干酵母 2.5克
冰水 110克
食用油 5克

可可粉 4克
水 5克

Directions/做法

mix all dough ingredients together and knead till pliable
divide into 2 equal portions
面团食材混合、和面至光滑即可
分割成二等份
mix cocoa powder with 5g water and stir well
knead cocoa paste into one portion of dough
rest dough for 15 mins
可可粉和 5克的水拌匀
揉入一份面团
面团静置 15分钟
roll dough out into a flat dough (c. 34 x 13.5cm)
place white dough on top of cocoa dough and roll lightly so they stick together
面团擀平（约 34 x 13.5厘米）
小白摆放到小黄上方、用擀面杖略擀平
trim sides of dough and divide into 2 equal portions
flip one half portion of the dough so the cocoa side is facing upwards
面片修边、切拌
将其一部份翻面、可可那面朝上
swiss roll both dough
面片卷起
divide dough into 4 equal portions
面团分割成 4等份
match one portion of white and one portion of cocoa dough together
seal ends well
一份小白和一份小黄摆在一起
封口捏紧
sit dough up vertically and press each portion down gently
面团立起来、用手轻轻将面团压扁
slice through a portion of dough without cutting through
flip open dough
面团入上切开（切勿切断）
面团摊开
flip dough and roll out
面团翻面、擀开
roll dough up
面团紧紧卷起
allow to rise till 1.5x original size
发酵至 1.5倍大
steam with a pot of boiling water using high heat for 6 mins
turn off heat and allow mantou to sit in for 5 mins before removing from steamer
水上气候，以大火将馒头蒸 6分钟
熄火、焖 5分钟后才掀开盖子