Two-Tone Flower Rolls (Cocoa Swirl Buns)

Instructions

1. 1Stir the yeast and 1 tsp of the sugar into the warm water and leave 8 minutes.

   活化酵母

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 表面盖着厚米色泡沫，碗壁布满细泡A thick beige foam caps the surface and bubbles stipple the bowl wall

   You know it's right when: 泡沫高出水面，带淡淡酒酿味Foam domes above the water line and smells faintly of beer

2. 2Mix flour, remaining sugar and salt. Add the yeast water and oil and knead 10 minutes, then weigh and split the dough in half.

   和面分半

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 面团光滑呈象牙白、缓慢回弹；两半在秤上等重Dough is smooth, ivory and springs back slowly; the two halves weigh the same on the scale

   You know it's right when: 切面组织细腻，无干粉块Cut face shows a fine crumb with no dry flour pockets

3. 3Knead the cocoa with 1 tsp water into a paste, then work it into one half until the colour is completely uniform.

   揉可可面团

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 深色面团呈均匀牛奶巧克力棕，没有浅色纹路Dark dough is an even milk-chocolate brown with no lighter marbling or streaks

   You know it's right when: 切开后内部颜色与外表完全一致Cut in half, the interior matches the exterior colour exactly

   Make a paste with a little water first. Adding dry cocoa straight in leaves dusty streaks.

4. 4Cover both halves separately and rise 70 minutes until doubled.

   双色一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 两团都隆起同样高度，表面紧绷如绒Both have domed to the same height, surfaces taut and velvety

   You know it's right when: 两者按出的凹坑都静止3秒Both hold a finger dent for 3 seconds

   Cover them separately — pressed together the colours bleed where they touch.

5. 5Roll each half to a 35×25 cm sheet. Brush the dark sheet with water, lay the white sheet on top, roll up tightly from the long side, trim and cut into 8; proof 25 minutes on parchment.

   叠片卷制二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 切口呈现干净的双色螺旋，两色紧贴但不相混The cut end shows a clean two-colour spiral with the layers touching but not blended

   You know it's right when: 生坯明显胀起，螺旋边缘依然清晰Rolls have puffed visibly and the spiral edge stays crisp

6. 6Steam over vigorously boiling water 15 minutes with a cloth-wrapped lid, rest 5 minutes, then open the lid away from you.

   大火蒸+焖制

   🔍 Look for High heat 蒸15分钟 + 焖5分钟 · 15 minutes steam + 5 minutes rest

   Visual: 花卷饱满，白色层转为光泽，可可层加深为深巧克力色Rolls are plump with the white layers gone glossy and the cocoa layers deepened to dark chocolate

   You know it's right when: 开盖蒸汽喷涌，花卷能干净脱离纸Steam bursts out on opening and the roll lifts cleanly off the paper