My favorite steamed bread is brown sugar flowering steamed bread, which has a strong brown sugar flavor and tastes particularly sweet. According to my many production experiences, I can clearly tell the subject that adding three or two brown sugar and flour to one catty of flour will not affect the fermentation effect of dough. The brown sugar steamed bread I made was about 100 grams of brown sugar added to a catty of flour. My friend felt that the taste was a little weak. Her amount of brown sugar reached 150 grams, and it was perfectly fermented every time.

Ingredients: medium gluten flour, brown sugar, yeast, boiled water and red dates.

Step 1: Pour 100 grams of brown sugar into 230 ml of boiling water, stir until it is completely melted, add 5 grams of yeast powder when it is cool to the point where it is not hot, let it stand for a while and then stir it evenly with chopsticks.

Step 2: Pour the water content of yeast brown sugar into 500g of flour, stir while pouring it by the water, and knead it into a smooth dough without dry flour, and cover it with plastic wrap to make it more than twice as big (you can cut some chopped red dates or raisins in the process of waking up, or don't add them if you don't like it).

Step 3: the dough volume is increased by more than two times, and a hole is poked in the middle of the dough, which means that the fermentation is good if the hole does not retract or collapse. Take out the dough and put it into chopped red dates or raisins. Sprinkle some dry flour and start kneading and exhausting.

Many people say that ordinary yeast is not tolerant to high sugar, which means that once the sugar content of flour exceeds a certain standard, the vitality of yeast will be weakened, which will affect the fermentation effect of dough. At this time, it is necessary to replace ordinary yeast with high sugar-tolerant yeast. In the baking industry, the yeast that can survive in the sugar concentration above 7% is called "high sugar yeast", and vice versa.

So what if the brown sugar steamed bread is fermented and not sweet? The simplest and most direct way is to add sugar. The sugar added here is dry sugar, not melted sugar water. Take out the fermented dough in the basin, open a nest in the middle of the dough, add a proper amount of dry brown sugar, and pick out the hard lumps in the brown sugar, otherwise it will be difficult to knead, resulting in the whole steamed bread being flowery. Knead until the brown sugar and dough are mixed together and the brown sugar particles are not visible, and sprinkle dry flour from time to time. This step is a bit tiring, but the most authentic brown sugar steamed bread is made in this way, instead of melting brown sugar water and flour, but sometimes it is lazy and easy.