How to make brown sugar, jujubes, sweet potato steamed buns?

Ingredients. Ingredients: 750g flour and sweet potato.

Seasoning: yeast 3 g edible alkali 1 g.

Step Method.

The yeast melts in warm water and lets sit for one minute. Sieve and mix the flour and alkaline flour well. Edible alkali is added to neutralize the sour taste produced during fermentation.

Knead it with your hands and let it sit for 10 minutes to relax.

While the dough is relaxed, peel the sweet potato, wash it and cut it into cubes of the right size.

Knead the dough for at least 20 minutes to give it a smooth appearance.

Flatten the dough, spread the diced sweet potatoes and insert the dough by hand.

Then knead the dough round so that the skin is smooth.

Wet your hands with water, spread a thin layer on the outside of the dough, place it in a container, cover and rise until it doubles in size.

Knead the air out of the dough.

Divide the dough into equal sized aliquots.

Roll the separated dough into a round and smooth the surface with the mouth facing down. The steamed bun is ready. Note that because of the addition of diced sweet potato, it is hard, so it is difficult for the steamed bun to be round and smooth on the outside. Try to round and knead it as much as possible.

Put the steamed buns into the steamer and let them ferment for a second time.

After steaming, steam over medium-high heat for 20-25 minutes. During the steaming process, you can put a weight on the lid of the pot, and cover the edge of the lid with a wet towel to block it. After turning off the heat, cover for 5 minutes to remove from the pan.

Steamed bread cut noodles. 500g flour, 270ml milk (or water), 2 tsp dry yeast, 1 tsp sugar, 1 2 tsp salt, 1 2 tsp baking soda, a few drops of salad oil.

1. After kneading into a smooth dough, ferment in a warm and moist place until it is twice as large;

2. Then divide into small dough;

3. Sweet potato filling: Peel the purple sweet potato after steaming and grind it into a puree. The mashed potatoes are very dry, so add some condensed milk and some sugar; Of course, the pumpkin buns are also delicious. If the filling is particularly wet, you can put some glutinous rice flour to neutralize it. As long as the stuffing can be clenched into small round balls, it's fine;

4. After wrapping, put on the basket and wake up for a while; Steam for 15 minutes after boiling water.

Hello! I am from Lanshan, Linyi, making jujube sweet potato noodles and flowering steamed buns, learning the formula from the Northeast, the two you said have similar tastes, and there is a slight difference in color, which is not a thing.

I can only guarantee that the ingredients I use have no preservatives, no cyclamate (cyclamate has been opened in the Northeast), no illegal additives, and I welcome nearby friends to visit and taste in the store. Joining or buying materials separately can be done, and distant friends can be given materials for trial first. This investment is small, effective on the same day, easy to learn and operate, and it will be included.

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1. Raw materials: 1000g of flour for steamed bread, 500g of sweet potato puree, 600ml of warm water, 3 teaspoons of yeast, 2 teaspoons of baking soda, and an appropriate amount of jujube.

2. Pour the yeast into warm water, stir to mix it and let it stand for about 10 minutes;

3. Put the flour and sweet potato puree into the basin, dig a small hole between them, gradually add baking soda and yeast water and stir the flour until it is flocculent;

4. Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the dough of the kneaded dust bucket in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation;

5. After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

6. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough blister-free;

7. Roll the kneaded dough into a cylinder and cut it into small pieces with a knife;

8. Arrange the cut dough into a circle, and press a few jujubes on each steamed bread surface;

9. If you don't like the round, just tidy up the cut and make it a square knife-cut steamed bun;

10. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oil paper in the steamer, and put the sorted steamed buns on the drawer cloth, with a certain interval in the middle;

11. Cover the lid, steam the pot on cold water for about 30 minutes, turn off the heat after the time is up, and do not lift the lid immediately when it is just steamed, because the temperature of the key mill inside the pot is high and the air pressure is low, and the air pressure outside is high, and the high air pressure outside will flatten the steamed bread, and finger prints or jujubes will fall off, so wait for five to ten minutes after the steamed bread is steamed, and then lift the lid after slowly cooling, so that the steamed bread will not appear in the pit of falling dates.

Brown sugar and red date steamed bread is a very healthy and delicious pastry, and it is suitable for all kinds of people, whether it is the elderly or children, they are very fond of it. Brown sugar and red date steamed buns are also suitable for women who need to replenish their blood. Compared with ordinary steamed bread, brown sugar and red date steamed bread are more nutritious, and the taste is also sweeter, which is very suitable for people with poor appetite.

So, how to make brown sugar and red date steamed buns? In fact, this production method is just one more step than making ordinary steamed buns, which is very simple and fast, and then I will introduce you to the method of brown sugar and red date steamed buns.

1. Add jujube juice, brown sugar water and yeast powder to the flour, first take an appropriate amount of jujubes, clean the jujubes and soak them in water to soften, remove the jujube core after soaking the jujubes, and then break the jujube with a juice cup; In addition, take an appropriate amount of brown sugar and dilute it with water. Then put an appropriate amount of flour in the basin, add yeast powder, pour the jujube juice and brown sugar water into the flour, and stir with chopsticks while pouring.

2. Stir the flour evenly and knead it into a smooth dough After stirring the flour into a flocculent shape, then knead the dough into a smooth dough by hand. Be sure to ensure that the dough is smooth, so that the steamed buns can be more strong and delicious.

3. After the dough is fermented to twice the size, start to make steamed bread, cover the kneaded dough with plastic wrap and ferment it in a warm place to twice the size, then knead the fermented dough a few more times, drain the air inside, knead it into a smooth dough again, and then divide it into evenly sized dough and start to make steamed bread.

Fourth, the steamed bread is steamed in the pot and the steamed bread is generally jujube red at this time, and then the steamed bread is put in the pot and placed by Lu Ming for a while and then steamed, so that the steamed bread can rise better. The steamed buns that have been proofed are steamed for about twenty-five minutes, and a pot of fragrant steamed buns is ready.

It is to pour the brown sugar water into the flour for full fusion, and then knead it into a dough the size of a steamed bun and then put a few red dates to steam it.

First, the brown sugar water is dissolved, then cooled, and then the brown sugar water is poured into the flour to ferment, and then the red dates are washed and cut into cubes with a knife. Then knead the dough into strips and make it hungry. Then put the dough into the steamer and steam for about 15 minutes.

You can melt the brown sugar in the water first and stir it in when mixing the noodles. The case of red dates is to wait for the hail to be washed and wrapped in the steamed buns when steaming, and then steamed in a pot at a loss.

Crush the brown sugar, then make the red dates to remove the pit, then beat the brown sugar and red dates and water into jujube paste, pour the jujube paste into the flour, heat the yeast powder, knead the dough Tanchaihong to ferment, let the book and then knead it into the shape of a steamed bun, and steam it.

It should be cooked sweet potatoes and red dates. Put it inside the dough and.

Ingredients: All-purpose flour, corn flour, milk powder, sugar, yeast powder, water.

Method 1. Mix the all-purpose flour with corn flour and milk powder to combine.

2.Add half a cup of warm water, add the yeast powder, stir well, and leave for 2 minutes.

3.Add half a cup of warm water to the appropriate amount of white sugar according to taste and stir well.

4.Add two cups of water to the stirred flour and mix thoroughly, the water must be less, stir slowly, not enough to add a little warm water.

5.Finally, knead the dough, cover with wet gauze and let it rise for 30 minutes.

6.Sprinkle a little dry flour on the board and cut the dough into evenly sized steamed bun gnocchi, the shape can be long strips according to personal preference.

Can be round. After that, put it in the cage drawer with water, cover it, and ferment again for 10-20 minutes.

7.Steam on high heat for 10-15 minutes, turn to low heat and steam for another 10 minutes, turn off the heat and let stand for 3 minutes.

The delicious corn steamed bun is done! Winter is coming, it's time to take supplements, and it's good to eat more pasta.

ps: There is no accurate measurement or weight ratio here, because when I make it myself, I am also free, as for milk powder, the amount of corn flour is proportioned according to the taste of people, of course, the more milk powder is added, the stronger the milk flavor. )

Brown sugar big let the jujube open tansheng noisy flower steamed bun laughing production tutorial.

Steps to make brown sugar and red date steamed buns:

1.Remove the core of the jujubes, put them in a wall breaker, and add 220ml of water to crush them into jujube puree.

2.Pour the jujube water into a deep basin, add brown sugar and stir together to dissolve. (If it is a lump of brown sugar, it is difficult to dissolve at room temperature, and it needs to be dissolved in boiling water, so you need to use boiling water to start beating jujube paste).

3.Pour in the sweet potato flour and stir to dissolve. Sweet potato flour is added to make the steamed buns softer, and if you don't have them, you don't need to add them.

4.Pour in 400 grams of flour.

5.Pour in 4 grams of yeast. Generally, the ratio of flour to yeast is 100:1, so 400 grams of flour with 4 grams of yeast is fine.

6.Stir the flour into a flocculent shape, then knead it into a smooth dough and cover it to leaven.

7.After the dough has risen to twice the size, take out the dough and vent it, roll out the dough thinly, roll it up, and cut it into even small pieces.

8.Put a layer of oil paper (or brush a layer of oil) on the steamer layer to prevent the bottom from sticking, put a small dough on it, don't put it too densely, and leave some gaps between each other.

9.Cover and let rise for 15 minutes, then steam over high heat for 20 minutes.

The fragrant brown sugar and red date steamed buns are ready, the brown sugar and red dates are nutritious and soft, and the children are rushing to eat it when it comes out of the pot, so hurry up and try it.

We have taught you the basic method of steamed bread, today let's learn an advanced model - brown sugar flowering steamed bread, at first it is still soft and collapsed, steamed for 10 minutes on high heat but can magically "open smile"! It's fragrant and sweet, fluffy but super chewy. Follow Mr. Zhu, a national first-class pastry chef, step by step, and say goodbye to the pastry curse of "you can see it at a glance, and you will waste it when you do it".

Ingredients: Flour type: 200 grams of all-purpose flour, 3 grams of yeast, 110 grams of water;

Brown sugar flowering steamed bread: 310 grams of noodles, 80 grams of brown sugar, 3 grams of yeast, 6 grams of baking powder, 75 grams of all-purpose powder, 1 gram of cocoa powder.

The first step is to make the flour, the flour is the flour, pour it on the board, open a nest with your fingers, add yeast, prepare a scraper, the purpose of opening the nest is not to let the water flow everywhere, this is clear water, room temperature water, the water temperature is about 30 degrees, after the water is added, it should be adjusted, so that the water and flour become the batter.

In this way, add the second time, add it for the second time, continue to mix it into a batter, mix it with a scraper, mix it into a snowflake shape, and then scrape the dry powder in, continue to knead the dough, and knead the dry powder particles scattered on the board into the dough, the purpose of our dough seed is to make the steamed bread bloom better, because after the flour is fermented, the gluten tissue inside is like cotton wool, once saccharified, it will easily bloom into small buds; The choking noodles steamed buns in the north are also made of noodles, and the Cantonese-style barbecued pork buns are also made of noodles, and the flowering buns made after adding alkali are very attractive;

After the dry powder is all attached to the dough, we begin to knead the dough, after the dough is kneaded, we put it in a crisper box to let it ferment, like the current indoor temperature, about 20, it is recommended that you ferment for about 5 hours; If it is summer, then it only takes two hours, after the dough is kneaded, it is recommended that you choose such a crisper box, put it in the box and flatten it, and hold every corner against it, no need to apply oil or anything, just cover the lid, let it be sealed, and wait for 5 hours.

to mix all kinds of powders; The flour can be low-gluten flour or medium-gluten flour, and the yeast promotes it to further fluff and ferment; Continue to add the baking powder.

In fact, many people have to use cosmetics every day, cosmetics itself is surnamed, why do you use so much, eating a little baking powder is harmless to the human body, especially we are now using aluminum-free baking powder, which has a very low impact on the human body, almost nothing.

Add down and add the cocoa powder. Cocoa powder is slightly alkaline (can neutralize the acidity of old noodles), in addition it will bring a charming aroma when combined with brown sugar, and it is also used for coloring, three steps, just pour a small dish on a cutting board, and then mix the powder with a scraper.

We have to pre-treat the brown sugar and pour it on the cutting board, because it has large hard particles, we press it with a rolling rod, try to make it fine, not too large particles.