Chocolate Xlb (6) （巧克力） Recipe
Recipe information
Make Chocolate Xlb (6) （巧克力） in just 2h . Add: Sea Salt Cream $2
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Ingredients
Dough
Chocolate Filling
Sea Salt Cream
Dough Preparation
1. Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
2. Combine Ingredients
In a large mixing bowl, combine all-purpose flour, cocoa powder, and salt. Mix well.
3. Form Dough
Once the yeast is activated, add it to the dry ingredients. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Proof Dough
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Chocolate Filling Preparation
5. Melt Chocolate
In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt in the microwave or over a double boiler until smooth. Let it cool slightly.
Sea Salt Cream Preparation
6. Whip Cream
In a mixing bowl, combine heavy cream, sea salt, and powdered sugar. Whip until soft peaks form and the mixture is light and fluffy.
Assembly and Cooking
7. Fill Dumplings
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a circle about 4 inches in diameter. Place a spoonful of the chocolate filling in the center.
8. Shape Dumplings
Gather the edges of the dough and pleat them together to seal the filling inside. Make sure it's tightly closed.
9. Steam Dumplings
Place the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 15-20 minutes until cooked through.
10. Serve
Serve the chocolate XLB hot with a side of sea salt cream for dipping.
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