Chocolate Green Tea Bao/Bun (with red bean)

I have lot of red bean paste leftover from my mooncakes making, what should I do? Lot of ideas cross my mind. To me, Bao/Bun making is easy and fast with less cleaning up, as no machine required. I made these buns in 1.5 hour using Straight Dough Method! (I've  mentioned so many times, still I need to say, I love Gelatinized Dough Method)

Cocoa powder and green tea powder are used to create double tones on the bao skin, but as you can see the green is subdued. May be you can share with me on the type of green tea powder to be used for getting the beautiful green. I'm referring to 爱生活，爱厨房 to make mine baos.

According to doctor Gabriel is sensitive to haze. He coughs a lot during night time. He lost his appetite, hopefully these buns can attract his attention and fill his little tummy. These few days he is at home with me, and I discovered that he knew how to button his own cloth and no longer afraid (using shower head) when I wash his hair, he loves to sing "rain, rain go away, Gabriel wants to play!", Haha, is time to move him away from his little bath tub.

I used Hong Kong Bao Flour for this creation, the bao is soft on the first day and getting chewy on the second day. Re-steaming is required to make it soft again. I didn't add shortening, an ingredient believe to make the bao skin looks smooth. However, I still able to get a smooth bao skin. I think this mainly has to do with how we knead the dough and the steamer is crucial factor too.

Recipe adapted from 爱生活，爱厨房 with modifications

Ingredients:

300g HK bao flour

4g dry instant yeast

40g sugar

1/4 tsp salt

150ml warm water

15g cocoa unsweetened powder

15g green tea powder

red bean paste

Steps:

1. Mix bao flour, instant yeast, sugar and salt in a bowl. Divide the powder into two portions, one portion add cocoa powder and another add green tea powder. Gradually add water to respective mixtures and form rough dough. Knead to smooth dough. Spray water on the doughs and cover with wet cloth. Let it proof for 40 mins.

2. Punch down the doughs, roll into balls. Let it rest for 10 mins.

3. Flatten the green tea dough into a square, flatten the cocoa dough into the same size as the green tea dough. Laid the cocoa dough on top of green tea dough, roll it up swiss roll style.

4. Cut into the small portions (12 portions). Cut side up, flatten the dough using your palm before roll it with rolling pin. Flip the circle dough and wrap in the filling.

5. Steam for 10 mins.

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