How to make brown sugar steamed bread is delicious, how to make brown sugar steamed bread

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I have eaten steamed bread for more than 20 years, and today I made flowering brown sugar steamed bread for the first time, oh my mother, I didn't expect it to be so delicious, sweet but not greasy, when it was just hot out of the pot, there was a caramel taste, it was particularly delicious, and the method was very simple, you can try it if you like.

Haha, what I made is a bold pie with flowering brown sugar steamed buns, which are particularly delicious, and I really recommend you to give it a try. Let me talk about the proportion of my ingredients, 500 grams of ordinary wheat all-purpose flour, 125 grams of brown sugar, about 250 grams of hot water, and 5 grams of yeast (I used 3 grams, thinking that the weather would be sunny and it would be very fast, but I waited for a hundred years, put it in a pot of warm water, it is still the same slow, I recommend that you put 5 grams of yeast!) Let's talk about the steps!

1,125 grams of brown sugar, I feel that the sweetness is just right, not too sweet and not greasy. Rinse with boiling water, no brown sugar granules. Then when the water temperature drops to about 35 degrees, add yeast, stir and melt, and there are no yeast particles.

2. Then divide it into parts, slowly add it to the flour and stir it into a flocculent shape. Don't pour it all at once, it will be more time-consuming and laborious when mixing the noodles!

3. Knead into a smooth dough with a smooth face and a smooth hand, cover with plastic wrap and ferment. Put it in a warm place, and if it does not ferment after 30 minutes, boil a pot of warm water at about 35 degrees Celsius and put the basin in to ferment.

4. When the fermentation is almost good, we make a filling. I eat what I like. I put chopped walnuts and brown sugar, and then add some dry flour, the effect of adding dry flour is that the brown sugar is preheated and melted at high temperature, and it does not flow everywhere, and after adding flour, the taste will be more creamy.

5. The dough is in a good state of fermentation, the volume is obviously twice as large, the finger pokes a hole, the hole does not retract, and then tears open with rich honeycomb tissue. Whether the fermentation is good or not, you must look at the fermentation state, the time is just a reference, after all, everyone's environment is different. The length of natural fermentation is also different.

6. After the dough is taken out, you don't need to knead the dough very hard to exhaust it, just knead it for seven or eight minutes. Then it was divided into small pieces of about the same size, and I made a knife cut. Then use a knife and make a cut at the top.

7. Brush a layer of oil on the inside of the cage drawer, put the steamed bun agent, ferment it twice to the top incision, naturally crack, it's almost, put the adjusted filling, and steam it in a pot with cold water for about 20 minutes. Turn on medium-low heat.

8, this flowering brown sugar steamed bun, really delicious, if it is made for children, it is recommended to make it smaller, after all, the smaller and more cute the better.

Tips: Fermented mother is not harmful to the body, you can eat it, and I personally think it is cleaner than the old noodles. Moreover, even if the yeast fermentation is slightly overdone, it will not be sour, but the old noodles will not work, it will be sour, and it needs to be neutralized with alkaline noodles before eating. Don't forget.

Ingredients for brown sugar steamed buns.

50 grams of brown sugar.

250 grams of flour.

Yeast grams. About 125 grams of water.

Salt 2 grams. Steps to make brown sugar steamed buns.

Step 1. Add brown sugar to the water and bring to a boil, let it warm, and filter the impurities through a sieve.

Step 2. Then pour in the other ingredients.

Step 3. Stir with chopsticks until there is no water.

Step 4. Knead into a dough again. Step 5

Place in a warm place to ferment until twice the size.

Step 6. Knead again to combine.

Step 7. Roll out the dough into long slices.

Step 8. Wipe the top with a brush with water (except for the portion).

Step 9. Then roll up. Step 10

Cut into small pieces. Step 11

Place on an oiled steamer and let it rise for about 30 minutes.

Step 12.

After a large circle, steam for 20 minutes, turn off the heat for 3 minutes and take it out.

Tips for brown sugar steamed buns.

1. When the dough first starts to ferment, it's okay if it is kneaded unevenly. After the fermentation is done, it is necessary to knead evenly.

2. When rolling into thin slices, you can roll them out with the help of a dough sheeter.

3. If there are bubbles on it when rolling, you can use a toothpick to prick it out.

4. Now that the temperature is relatively low, when you wake up, you must look at it to a bigger circle before steaming.

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: 700 grams of flour, 100 grams of brown sugar powder, 5 grams of high-sugar resistant yeast.

Excipients: 370 grams of water.

1. Stir the brown sugar powder with a part of boiling water, and then pour in the remaining cold water, if the water temperature is about 35 degrees at this time, you can knead the dough directly, if the water temperature is high, then use it after heating. Mix the flour with the yeast.

2. Add brown sugar and water to the flour and knead it into a smooth dough.

3. Divide the dough into 2 parts, take one part and roll it into a rectangular sheet about 2 mm thick, and roll it up. The other does the same.

4. Cut the steamed buns into 4 cm pieces and put them in the steamer for fermentation.

5. The steamed bread is fermented to about 2 times the size, and it can be steamed lightly by hand (it must be sent in place, otherwise the steamed steamed bread will not be soft). After the water boils, steam for 10 minutes, wait another 5 minutes to open the lid and take out the steamed buns.

As follows:

Ingredients: 300 grams of plain flour, 70 grams of brown sugar.

Excipients: 160 ml of hot water, 3 grams of Xiangmanyuan high-activity dry yeast.

Steps: 1. Put the brown sugar in a bowl, add hot water and stir well until the brown sugar melts, and then dry to about 35 degrees.

2. Pour in flour and highly active dry yeast.

3. Stir the flour in one direction to make the flour and water evenly fused, and finally form a flocculent. Knead the flocculent dough with your hands little by little, keep patience and don't rush it, you will feel the dough become delicate and soft little by little, and finally you will get a smooth dough.

4. Cover with plastic wrap or wet gauze and place in a warm place to ferment until the dough is twice the size.

5. Sprinkle an appropriate amount of flour on the board and knead the dough. Knead the fermented dough and repeatedly knead the dough evenly and exhaust it.

6. Press the dough with the palm of your hand slightly and press it into a slightly flattened strip.

7. Divide into about 60 grams of each agent. The incision of the kneaded dough is very flat and has no air holes, so you can take it directly.

8. Sprinkle with a little flour and knead the agent.

9. Knead into a steamed bun shape.

10. Use a knife to make a cross-shaped opening on the steamed bun.

11. After the steamer is filled with enough water, boil to about 40 degrees, put steamer paper on the steamer drawer, and put the steamed buns on it. Each steamed bun should be separated from each other and kept a certain distance. Cover the pot and wait for the size of the steamed bread to be slightly larger than before fermentation, press it lightly with your fingers, it feels very elastic, and you can steam it.

12. After the fire boils, turn to medium and high heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, and then open the lid, so that the steamed bread is not easy to retract.

Brown sugar steamed buns are fluffy and delicious:

Ingredients: 280 grams of flour, 150 grams of water, 3 grams of yeast powder, 60 grams of brown sugar.

1. Mix all the ingredients, knead into a smooth dough, cover with a damp cloth and relax for 15 minutes.

2. Roll out the dough into a rectangle.

3. Turn over and roll into a cylindrical shape.

4. Cut into small pieces, put on a steaming tray and ferment for 40 minutes.

5. Boil water in the steamer and put the steamed buns, steam on high heat for 10 minutes, and open the lid 5 minutes after steaming.

1.Have all the materials ready.

2.Dissolve the brown sugar in boiling water, sieve to remove the slag, and put it until warm.

3.Put the flour and yeast into a basin, slowly pour in the brown sugar water, and stir with chopsticks while pouring the brown sugar water until there is no water.

4.Then use your hands to soften the dough into a smooth dough.

5.Cover or wrap and let rise until twice the size.

6.Prepare the steamer, add an appropriate amount of cold water, and brush a thin layer of oil on the surface of the steaming tray to prevent the steamed buns from sticking to the pot.

7.Knead the leavened dough again and form bubbles.

8.Roll out the dough into long slices.

9.Then roll it up again.

10.Cut into evenly sized portions with a knife. Gently krumple the dough with your hands, kneading as smooth as possible.

11.Put the steamed bun embryo on the oiled steaming tray and let it rise for about 30 minutes.

12.After the steamed bun is bigger, cover the pot and start steaming with cold water. Steam for 15 minutes, turn off the heat for about 5 minutes and then open the lid.

13.Steamed brown sugar steamed buns.

Ingredients: brown sugar.

50 g flour.

250 g yeast excipients water.

125g salt 2g

Step 1. Gluten flour, brown sugar, yeast.

2.Pour 125 grams of warm water into a basin.

3.Add yeast to melt.

4.Add the brown sugar.

5.Stir until melted.

6.Add salt.

7.Pour in the flour.

8.Stir with chopsticks until there is no water.

9.Knead into a ball.

10.Leave in a warm place to ferment until twice as large.

11.Re-knead well.

12.Roll out the dough into long slices.

13.Brush with clean water.

14.Then roll up.

15.Cut into small pieces.

16.Put water in the steamer.

17.Brush the steaming grid with oil.

18.Put the steamed buns on the steamer and let them rest for about 30 minutes.

19.After one lap, steam for 20 minutes, turn off the heat, and take it out for 3 minutes.

The brown sugar steamed buns are still quite delicious.

Ingredients: about 70% flour, about 30% soba, 1% yeast, 50% water, filling.

1. Put the yeast into 80% water and leave it for a while;

2. Put the flour and soba noodles into a container, mix well, slowly add yeast water, and stir while adding to make it snowflake-like; Then slowly add the remaining 20% water (according to the water absorption of the flour), knead it into a dough; Leave the lid for about 5 minutes, then knead it into a smooth dough, and the lid will rise;

3. Take out the fermented dough, put it on the panel, and after a few minutes of drying, knead the dough evenly and thoroughly;

4. Roll the dough into long strips, divide it into equal parts, and wrap it in the filling (mix the brown sugar with honey and adjust it to a state that can form a ball.) You can knead it into a ball by hand, and you can do it without falling apart. ), shape the spherical shape, put it into a pot of steamed rackets with water, and relax the lid for about half an hour;

5. After the steamed bread is relaxed, boil it on medium-high heat until the water in the pot boils, turn to medium-low heat and steam for 15 minutes;

6. When the time is up, turn off the heat, don't remove the lid of the pot, and simmer for 5 minutes or so. Then open the lid of the pot and take out the steamed buns;

Preparation of the filling:

Mix the brown sugar with honey and mix it into a clump. You can knead it into a ball by hand, and you can do it without falling apart.

Other fillings. Beat walnut kernels, peanut kernels, and melon seed kernels into fine particles, then add an appropriate amount of black sesame powder, and mix evenly; You can put any nuts or dried fruits in it, whatever you have on hand.

The filling made by this method is relatively casual, the sweetness is mastered, and the production is simple and convenient. It is also very versatile, it can be used to make steamed bun filling, dumpling filling, bread filling, pancake filling and so on. It can also be put into sweet soup and porridge, which are very sweet and delicious.

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 will be twice as big, and it will collapse when it is all honeycomb.

6. Knead the dough again and exhaust it. Try to knead it for a while, and the longer you knead it, the better the steamed buns will taste.

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.