2. Prepare the raw materials, melt the yeast in warm water of 30 degrees, add sugar, cocoa powder and yeast water into the flour and mix well.
3. Stir well into dough and put it on the kneading mat for laundry kneading.
4. Knead until the dough is smooth, put it back in the basin and cover it with plastic wrap. Put it in the oven to start the fermentation function 1 hour, and put a bowl of hot water at the same time.
5. The dough grows 2 to 3 times. Just press a Confucius with your hand without rebounding at all. Take it out and put it on the mat, sprinkle some flour and knead it into dough, then press it with a rolling pin to remove bubbles, roll it up and press it again, and repeat it for 3 times.
6. After rolling, continue to knead. Knead into a smooth and delicate dough.
7. Then knead the dough into a round strip. Block steamed buns with plastic scraper,
8, reserve a certain gap, evenly in the steamer (the water in the pot is preheated to about 30 degrees). Cover and wake for 30 minutes. Steam for another 20 minutes on high fire, and then simmer for 5 minutes after steaming.