The specific method of brown sugar steamed bread, the practice of brown sugar steamed bread

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.

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 agents together and knead them into a small round dough.

8 Put the steamed bread dough into the steamer basket lined with steamer paper 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.

Brown sugar jujube blossoming steamed buns!

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

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.

The preparation of brown sugar steamed buns is as followsIngredients: 300 grams of flour, 50 grams of brown sugar.

Excipients: appropriate amount of water, 3 grams of yeast powder.

1. Mix the brown sugar with warm water (the water temperature is about 40 degrees) to dissolve, add 3 grams of yeast powder, mix well and let stand for a few minutes.

2. Slowly pour the standing brown sugar water into the flour, and stir it with chopsticks while adding water to form a flocculent shape without loose powder.

3. Then knead into a dough and let it ferment twice as large.

4. The fermented dough is honeycomb-shaped.

5. Take out the dough, press and vent to knead the round and relax.

6. Roll out the dough with a rolling pin.

7. Then roll it up and cut it into equal portions with a scraper.

8. Put it on the steamer cloth and let it stand for about 15-20 minutes.

9. Add an appropriate amount of water to the steamer, put in the shaped brown sugar steamed buns after boiling over high heat, and steam for 15 minutes.

10. Finished product.

Recipe: 500g flour, 120g brown sugar, 270ml milk, 7g yeast.

How to make brown sugar steamed buns:

1. Pour 120 grams of brown sugar and 300 grams of milk into a small milk pot, turn on a low heat and heat slightly.

2. During the boiling process, stir with chopsticks all the time, and turn off the heat when the sugar is almost melted.

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

4. 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.

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

6. 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.

7. Take a portion of dough and roll it out into long pieces, brush a little water on the surface with a brush, and sprinkle with a layer of brown sugar.

8. Roll up the long pieces of dough covered with brown sugar. Then use a knife to cut out evenly sized segments of steamed bread.

9. Cook on cold water, brush the steamer with oil, put the steamed buns, cover the pot and let it stand for 30 minutes. Turn off the heat and simmer for 5 minutes, just open the lid.

The common practice is to steam at 100 degrees for 20 minutes, and the operation process is as follows:

Ingredients: 400 grams of flour, 10 grams of yeast, 250 ml of water, 70 grams of brown sugar.

1. Put the brown sugar into warm water, add yeast and stir well, as shown in the figure below

2. Start the program and form the dough, as shown in the figure below

3. Put the mixed dough into the steamer to raise the dough at a temperature of 40 degrees and a time of 40 minutes, as shown in the figure below

4. Cut the fermented dough into steamed bread blanks, as shown in the figure below

5. Ferment again for about 30 minutes, steam at 100 degrees for 20 minutes, as shown in the figure below

6. When the time is up, take out the steamed steamed buns, as shown in the figure below