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Anonymous users2024-02-07If you make orange peel into jam beforehand, it's not impossible.
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Anonymous users2024-02-06300 grams of flour, 110 grams of dried fruits (mix), 45 grams of brown sugar, 3 grams of yeast.
1. Add water, yeast and brown sugar to the flour and knead into a smooth dough.
2. Ferment the dough until it doubles in size.
3. Take out the dough and exhaust it.
4. Divide the dough into several doses.
5. Prepare mixed dried fruits.
6. Take a piece of dough, roll it out into a dough, and add dried fruits.
7. Pinch into the shape of a bun.
8. Make all the buns and carry out secondary fermentation for 15-20 minutes.
9. Move the buns into the steamer.
10. Steam for 20 minutes, turn off the heat for 5 minutes, and then lift the lid.
11. Done, problem solved.
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Anonymous users2024-02-05Ingredients: 200g of flour, 50g of corn flour
Excipients: yeast 3g, brown sugar 60g
1. Put the flour, corn flour and yeast into the pot.
2. Add 130g of warm water and mix well, and ferment into a dough.
3. Brown sugar filling: 60g of brown sugar and 20g of flour.
4. Ferment the dough until it doubles in size.
5. After dividing the dough, roll it round, drain the air, and relax for 10 minutes.
6. Roll out the dough into a dough with thick middle and thin edges, wrap it in brown sugar filling, and wrap it into a bun.
7. Put it in the steamer and continue to ferment for 15 minutes.
8. Steam over high heat for 15 minutes, turn off the heat, simmer for 3 minutes after steaming, and open the lid.
9. Finished product drawing.
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Anonymous users2024-02-041. First of all, prepare 200 grams of flour, and use ordinary flour at home here. Add 2 grams of yeast and 5 grams of sugar to promote fermentation. 120 ml of warm water and noodles.
2. After stirring into a large dough, add 10 grams of corn oil. Adding oil can make the dough softer, and the steamed buns will taste better. The dough may be a little sticky at first, but move it to the cutting board and knead it for a while to be smooth.
3. Roll it into slender strips after kneading it smoothly and add the agent. The agent is not particularly large, so that the dumpling-sized agent is about the same.
4. Knead the agent and roll it out into a pie crust.
5. Put in the brown sugar filling according to the steamed bun wrapping technique. If you're afraid of running sugar, you can add some flour so that it won't run sugar, but I prefer this kind of bun with only brown sugar.
6. Put it in the steaming drawer after everything is done. Stir the embryo in a pot of warm water, and the specific fermentation can be doubled.
7. After that, bring to a boil over high heat, turn to medium heat, steam for 20 minutes, and simmer for 5 minutes.
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