Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

After making steamed buns with purple sweet potatoes, my children demanded chocolate ones. This time I lengthened my dough by rolling it thinly in order to create a bigger spiral pattern. I didn’t bother taking pictures during the process as it was pretty much the same as before. Please visit my previous post, Purple Sweet Potato Swirl Steamed Buns (Mantou), for a picture tutorial.
上次以紫薯做饅頭，今趟孩子們要求朱古力味了！EC想加深饅頭的漩渦形狀，因此把麵糰壓得長而薄。雙色饅頭的做法及造型大同小異，所以也就沒有再刻意拍照了。製作過程照片請參考紫薯雙色饅頭。

Note that Dutch process cocoa powder was used here. I preferred this (over unsweetened cocoa powder) because of its deeper tone and darker taste. This was also what I used for my bear-shaped steamed buns (see recipe here). If Dutch process cocoa powder is not available, feel free to substitute with unsweetened cocoa powder for a lighter brown color.
注意EC使用的是鹼化可可粉，因鹼化可可粉比無糖可可粉色澤更深而味道亦較像黑朱古力，之前的小熊造型饅頭也是以此作材料(食譜請到這裡)。若沒有鹼化可可粉可用無糖可可粉代替，只是色澤會較淺。

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Chocolate Swirl Steamed Buns (Mantou)
朱古力雙色饅頭

Makes 8
8個份量

Ingredients

For the Chocolate Dough
115 g all purpose flour
5 g Dutch process cocoa powder
65 – 70 g milk
1.2 g (scant 1/2 tsp) active dry yeast
12 g granulated sugar
5 g grapeseed oil

For the Plain Dough
120 g all purpose flour
65 – 70 g milk
1.2 g (scant 1/2 tsp) active dry yeast
12 g granulated sugar
5 g grapeseed oil

材料

朱古力麵糰
中筋麵粉 115克
鹼化可可粉 5克
牛奶 65至70克
活性乾酵母 1.2克(少於半茶匙)
細砂糖 12克
葡萄籽油 5克

原味麵糰
中筋麵粉 120克
牛奶 65至70克
活性乾酵母 1.2克(少於半茶匙)
細砂糖 12克
葡萄籽油 5克

Directions 做法

For the Chocolate Dough 朱古力麵糰
In a large mixing bowl, whisk together the flour, cocoa powder, sugar and yeast (according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). Make a well in the center then pour in the milk and oil. Stir with a pair of chopsticks or a spatula until a shaggy dough forms. Cover with plastic wrap and set aside for 10 minutes. During this resting period autolyse will happen. Flour is hydrated and the dough will be less sticky to handle. Kneading time will become shorter.
麵粉、可可粉、糖、酵母放入攪拌盆中拌勻(King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用)，中開一穴加入牛奶和油，用筷子或膠刮拌至剛成糰，蓋上保鮮紙靜置10分鐘，此時麵糰會產生水合作用，麵粉吸水後揉搓時麵糰會變得較不黏手，時間也會縮短。

Scrape dough onto a lightly floured working surface and knead until dough is smooth and elastic. Cover with plastic wrap and rest for 10 minutes.
刮出麵糰在已洒了少許麵粉的工作枱上揉搓至光滑有彈性，蓋好麵糰防乾休息10分鐘。

For the Plain Dough 原味麵糰
In a large mixing bowl, whisk together the flour, sugar and yeast. Make a well in the center then pour in the milk and oil. Stir with a pair of chopsticks or a spatula until a shaggy dough forms. Cover with plastic wrap and set aside for 10 minutes.
麵粉、糖、酵母放入攪拌盆中拌勻，中開一穴倒入牛奶和油，用筷子或膠刮拌至剛成糰，蓋上保鮮紙靜置10分鐘。

Scrape dough onto a lightly floured working surface and knead until dough is smooth and elastic. Cover with plastic wrap and rest for 10 minutes.
刮出麵糰在已洒了少許麵粉的工作枱上揉搓至光滑有彈性，蓋好麵糰防乾休息10分鐘。

For Shaping 造型
On a lightly floured surface, roll the chocolate dough into a rectangular shape. Give it a letter fold then a quarter turn. Roll into a thin rectangular shape again. Pop air bubbles, if any, with a pin. Repeat with the white dough.
工作枱上洒少許麵粉，把朱古力麵糰以擀麵棍壓成長方形麵皮，三折重疊，轉90度角後再擀成長方形薄麵皮，如發現氣泡可用針刺破，重複把原味麵糰擀成薄麵皮。

With a pastry brush, brush a thin layer of water on the plain dough. Lay chocolate dough on top. Roll the dough again to seal the layers. The thinner the dough, the more spirals it will have after rolling up.
原味麵皮表面掃水，放上朱古力麵皮，再次用擀麵棍擀薄讓麵皮緊接，麵皮越薄捲起時漩渦形狀便越多。

Flatten the ends of the long sides and brush dough surface with water. Roll the dough into a log lengthwise and pinch to seal the seams. Roll evenly into a log about 35 cm long.
把麵皮較寬的兩端按薄，在表面掃水後將麵皮從長的一端開始捲起，揑緊收口，把麵糰平均搓長成約35厘米的圓柱。

Trim off both ends with a sharp knife. Divide the log evenly into 8 pieces. Place each portion on a piece of parchment paper square with seam side down.
以利刀把麵糰不整齊的兩端切掉後切成8等份，放在饅頭紙或方形牛油紙上，收口朝下。

Arrange prepared buns onto the bamboo steamer, spacing them out evenly. Fill pot with some warm water then set the steamer on top. Cover with lid then let rest for 30 minutes until the buns are puffy (about 1.5 times its original size). When slightly pressed the dough will spring back slowly.
麵糰排放在蒸籠內，麵糰間要留空間，放在已注暖水的鍋上，蓋上蒸籠蓋發酵30分鐘至1.5倍大，發酵好的麵糰用手指輕按表面會慢慢回彈。

Bring water to a boil then reduce to medium and steam for 15 minutes. Turn heat off and let rest for 5 minutes before removing the buns (this will prevent dramatic temperature change which causes shrinkage and wrinkled skin). Serve hot or warm.
從冷水開始蒸，水滾後轉中火蒸約15分鐘，關火待5分鐘後才取出饅頭(這樣可避免極端溫差造成饅頭縮水或皺皮)，趁熱或暖吃。

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