The practice of brown sugar milk steamed bread, how to make brown sugar milk steamed bread delicious

Ingredients: 500g all-purpose flour, 120g brown sugar, 250g pure milk

Excipients: 8g yeast, 10g warm water

Steps. 1.The milk is mixed with the flour in a machine and stirred into a dough (slightly firmer because the yeast melted in warm water is also added).

2.Melt the yeast with warm water and continue to stir into a smooth dough. Head and tail about 10-15 minutes.

3.Add warm water (about 40 meters) to the cage drawer, spread wet gauze and steamer paper, or put a piece of baking oil paper under each steamed bun.

5.Ferment to twice the size and then cover and steam.

6.After the water boils, steam on high heat for 15 minutes, do not lift the lid immediately after turning off the heat, simmer for 5 minutes and then open the lid, so that the steamed bread will not retract. Look, all chubby.

7.Very soft steamed buns are good. The steamed steamed buns will bounce back by themselves if you pinch them!

Tips: 1.The amount of liquid is not so rigid, and it is determined according to the amount of water absorbed by your flour, so don't add it all at once.

2.Melt yeast in lukewarm water, not boiling water!

3.Brown sugar and brown sugar have the same effect.

1. Milk steamed buns: Warm the milk to about 60 degrees, mix the sugar and salt into the milk and stir well. Brown sugar steamed buns:

Add brown sugar and salt to boiling water and stir well. (You can only choose to make one flavor at a time, if your friends want to make it, please complete the first three steps before starting the second flavor).

2. When the temperature of the liquid in the first step reaches about 30 degrees, take a level spoon of yeast with this ultra-small spoon and pour it into the first step, stir quietly a little and wait for 15 minutes.

3. Use a relatively large basin to fill 300 grams of flour, pour the liquid prepared in the second step, stir in the same direction until it is cotton wool, and start kneading the dough. It is necessary to have the "three-light policy" to complete the steps of kneading the dough (light basin, light hands, light powder). Be sure to knead it evenly, so that the steamed bun will be strong!

4. Fermentation: Put the kneaded dough in a container, cover with plastic wrap, and then buckle a lid, and ferment for 1 2 hours. (Turn off the heat after burning the gas stove and put the basin on top of the gas stove so that the temperature is just right.)

5. Resting: When the dough ferments to be twice larger than the original, use one finger to break the dough, if the hole will not retract, it means that the dough is ready. Continue kneading the dough and bring out all the air in the dough.

6. Roll the awakened dough into long strips and cut it into equal sizes with a knife. You can also knead it into a smooth dough without cutting it.

7. Boil the water in the pot and steam for 5 minutes, then simmer in the pot for 5 minutes.

1. Ingredients: 500g of flour, 120g of brown sugar, 270ml of milk, 7g of high-sugar resistant yeast, appropriate amount of brown sugar.

2. Pour 120 grams of brown sugar and 300 grams of milk into a small milk pot and heat slightly over low heat.

3. Keep stirring, turn off the heat when the sugar is almost melted.

4. Divide out a small half bowl and add the yeast and stir well.

5. Pour the milk with brown sugar and the milk with yeast into 500 grams of all-purpose flour and stir it into a flocculent shape with chopsticks. Start kneading the dough before grinding, and if it sticks to your hands, sprinkle some dry flour and knead it into a dough.

6. Cover with plastic wrap and place on a baking sheet.

7. Put a bowl of cold water in the microwave oven and turn 800 watts for two minutes. Place the dough pan in the top of the microwave. Close the door and wake up. If it's cold, take out the baking tray and microwave it for another two minutes after half an hour before putting it in proofing.

8. In about an hour, the dough is twice as big, and it is good to turn it over and all the honeycomb tissue is opened.

9. Knead the dough again and exhaust it. Try to knead it for as much as possible, and the longer you knead it, the better the steamed bun will be.

10. Cut the dough into two parts and see that there are no big bubbles on the cut dough.

11. Take a portion of dough and roll it out into long sheets, and brush a little water on the surface with a brush.

12. Sprinkle with a layer of brown sugar.

13. Roll it up.

14. cutting sections.

15. Tease the pot on cold water, brush the steamer with oil, put the steamed buns, cover the pot and let it stand for 30 minutes.

16. After the second awakening is done, bring the fire to medium heat and steam for a total of 15 minutes. Remove from heat and simmer for 5 minutes to open lid.

17. If you can't finish eating the fresh-keeping bag, put it in the refrigerator, and then put it on the pot when you want to eat, it will be soft and delicious!

<>1. Ingredients: 250 grams + 8 grams of all-purpose flour, 50 grams + 15 grams of brown sugar, 125 grams of yeast and boiling water.

2. After the brown sugar and a little water melt, boil over medium heat until big bubbles emerge.

3. After boiling, wash it with a piece of warm boiled water to get the caramel solution.

4. Melt the yeast with the remaining warm water, pour the caramel water into the flour first, then pour in the yeast water, stir into a flocculent, and then knead it into a smooth dough.

5. Boil a pot of slightly hot water, put the bowl with a lid for fermenting the dough, and then cover the lid of the water container for fermentation, until it is twice as large.

6. The dough is fermented and thick in kneading for a while, divided into equal amounts of three, kneaded respectively, and then gently rolled on the whole after all are stacked, so that they have a slightly clear and slightly carried bonding, and finally pulled into a small agent by hand, pulling the side up, and lying on the steamer paper in the pad hole below for 10 minutes.

7. Pour water into the pot, a little more water, put in the pulled steamed bun embryo after boiling over high heat, and keep steaming for 15 minutes to shake and can.

In order to make delicious brown sugar steamed buns, we first need to pay attention to the fact that you should prepare medium flour, whole wheat flour, brown sugar, alkali powder, yeast powder and milk.

A smooth dough needs to be made and then fermented. Wait until the dough is growing, and then I can roll out the dough into a large sheet.

It is necessary to sprinkle a layer of brown sugar on it, and then we roll up the dough sheet and cut it into steamed buns, we wait until the dough is obviously expanded, and then choose **, wait until the water is completely boiled, then we choose to turn to medium heat to steam for about 12 minutes. When it's cooked, you can start eating.

In order to make delicious brown sugar steamed buns, we first need to pay attention to the fact that you should prepare medium flour, whole wheat flour, brown sugar, alkali powder, yeast powder and milk.

A smooth dough needs to be made and then fermented. Wait until the dough is growing, and then I can roll out the dough into a large sheet.

It is necessary to sprinkle a layer of brown sugar on it, and then we roll up the dough sheet and cut it into steamed buns, we wait until the dough is obviously expanded, and then choose **, wait until the water is completely boiled, then we choose to turn to medium heat to steam for about 12 minutes. When it's cooked, you can start eating.

How to make brown sugar steamed buns:

Ingredients: 60 grams of brown sugar, 300 grams of all-purpose flour, 3 grams of yeast powder, 120 grams of boiling water, 6 red dates.

grams of brown sugar, add boiling water at about 80 degrees, stir thoroughly, and use this time to cut the jujubes into granules with kitchen scissors.

2. Wait for the brown sugar water to cool down to about 40 degrees, pour in 3 grams of yeast, and the water temperature should not be high, otherwise it will kill the activity of the yeast.

3. After the yeast is dissolved, pour the brown sugar water into 300 grams of flour, stir continuously with chopsticks, and start kneading the dough after it presents a flocculent shape.

4. When the dough is almost kneaded, put in the jujube granules, then cover it with plastic wrap, and put it in a warm place to ferment until it is twice the size.

5. Judge whether the fermentation is in place, poke a hole in the dough, and it will not collapse or rebound, that is, the fermentation is good.

6. Take out the fermented dough, knead it into long strips, and divide it into small doses of about 70 grams.

7. Twist into a small agent, twist it in the opposite direction with both hands, and place the agent mouth facing up.

8. Smear oil or cover the cage drawer with oiled paper, cover the pot, and continue to proofing for a second time, about 20 minutes.

9. Put enough water in the steamer, wait for the water to boil, put in the steamed bread embryo, and steam for 20 minutes. Keep the heat high during the steaming process, and simmer for another five minutes after steaming, and then you can get out of the pot.

10. As soon as the hot brown sugar steamed buns come out of the pot, they have a faint aroma, and they are delicious when eaten directly.

The preparation of brown sugar steamed buns is as follows

1 First put the brown sugar into the pot, add 100 grams of water, boil over high heat until all the brown sugar is melted, add yeast when it is lukewarm, and stir well with chopsticks.

2 Put the Arowana and wheat flour in the bread maker, pour in the brown sugar water and the remaining warm water, and start kneading the dough until it is smooth and doughy. When kneading dough, it is best to leave 20 grams of warm water and adjust the amount of water according to the situation. Lu Eye.

3 Take out the kneaded dough, put it in a container, cover it with plastic wrap, and let it ferment in a warm environment at 28 degrees Celsius.

4 Ferment until it is twice as large, poke a hole in the middle of the dough with your index finger, and it means that the fermentation is done without retracting or collapsing.

5 After the dough has risen, take out the dough and put it on the silicone mat, knead the dough by hand, knead it a few more times to remove a little air bubbles, and then roll it out into long flakes with a rolling pin, and smear a little water on it with a brush.

6 Then roll it up and roll it into long strips from the middle to the sides.

7 Use a scraper to cut off the two ends first, then cut the steamed bread dough into about the same size, knead the two sedan chairs together and knead them into a round dough.

8 Put the steamed bread dough into the steamer with the steamer paper that has been used to accompany the sail, and let it rise for about 30 minutes.

9 When the dough is awakened, it can be steamed in the pot after it has risen to a large circle.

10 Steam in a pot with cold water, turn on high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

11 The steamed bun is ready.

The practice of brown sugar jujube flowering steamed buns.

Ingredients: 500 grams of flour, 80 grams of jujube paste, 120 grams of brown sugar, yeast.

5g, edible flour alkali.

Warm. 250g-300g

The practice of brown sugar jujube flowering steamed buns.

1. Add brown sugar to the California ear in warm water, stir and dissolve until there is no granularity;

2. Mix flour and jujube paste with yeast, add brown sugar water and form a slightly soft dough (if you feel a little sticky, you can wipe a little oil on your hands and then continue the operation), and ferment until twice the size at one time;

3. Add a little water to the flour alkali and mix well, and then put it into the fermented dough little by little, and be sure to knead it well;

4. Smear a little vegetable oil on both palms, roll the kneaded dough into long strips, and let rise for 5-10 minutes;

5. Steam the agent in a pot with boiling water for 15-20 minutes, then simmer for 4 minutes, open the lid and put it on a plate;

Tips: 1. Regarding the amount of water, the flour has a large water content, only 250ml is used in the tomb, and the noodles are already very soft, and the general flour water consumption is 60%, so this water consumption should be mastered by everyone. It is recommended to use 250ml of water to dissolve the brown sugar first, if it is not enough, add it little by little in the process of mixing the dough until it is appropriate.

2. Regarding warm water, brown sugar generally has clumps, so it is best to dissolve it in warm water.

3. Wipe vegetable oil on your hands, one is to prevent sticking, and the other is to make the surface of the finished product smooth, and the dosage is really just a little bit, one or two drops of oil at a time can wipe both hands.

4. After rubbing the long strips, don't knead them anymore, stand still for 5-10 minutes and then knead them directly, although this is like this, the internal stomatal tissue is not as uniform as the kneading, but the taste will be softer.

5. It must be used to pull, not cut, what you want is the crack when you pull.

The preparation of brown sugar steamed buns is as follows

Ingredients: 110 grams of brown sugar, appropriate amount of water, 350 grams of wheat flour, 160 grams of low-gluten flour.

Excipients: 5 grams of yeast powder, appropriate amount of plastic wrap.

1. Add 150 grams of brown sugar to the bowl, pour in 500 grams of boiling water and stir well, wait for the sugar water to drop to lukewarm water, and then add the yeast and mix well until it cools well.

2. Stir in the wheat flour and cake flour and pour in the yeast syrup until it is kneaded into a smooth dough.

3. Cover with plastic wrap and ferment for about 50 minutes, and the dough can be fermented until it is twice the size.

4. Take out the dough and knead it well, divide it into two parts, then cover it and let it stand for 10 minutes.

5. Knead it well again and then knead it into long strips, and cut it back and forth into even sections with a knife.

6. Brush the steamer with a little oil, put the cut steamed buns in, each one should be separated to leave space, and cover and wake up for 10 minutes after everything is done.

7. After the steamer water boils, steam in the pot for 15 minutes, wait for 5 minutes and then open the lid.