Soft, sweet and flowery steamed buns that do not require old noodles, baking powder or stinky powder, long fermentation and waiting, no shaping and will not harden when cold
Ingredients?
250g flour
70g brown sugar
3g high sugar resistant yeast
140g water
Kuaishou How to make brown sugar blossom steamed buns?
First fry the sugar? Add a little water to the brown sugar and boil it over medium heat until big bubbles appear
After boiling, rinse it with some water to get the caramel.
The remaining warm water melts the yeast, caramel water, and pours it into the flour first, then the yeast water, and stirs it into a flocculent form
Then knead it into a dough, the best three are: The surface is light, the basin is light, and the hands are light
Then heat some slightly hot water, put the bowl with a lid for fermenting the dough, and then cover it with the lid of the water container to ferment until it doubles in size ( This method is suitable for fermentation at room temperature in winter and summer)
After the dough is fermented and thick, knead it for a while, divide it into three equal parts, roll them into long pieces, and then stack them according to the shape of (△), that is, two on the bottom and one on top. After folding them all, roll them gently to make them slightly adhered. Finally, tear them into small pieces with your hands. Pull them face up and put steamer paper underneath to rest for 10 minutes.
Pour water into the pot. After the fire comes to a boil, put in the pulled steamed bun embryos and keep steaming for 15 minutes.
It should be noted that the reason for waking up again in the seventh step is to avoid a messy one-sided situation? As shown in the picture
Tips
1. It is very important to stir-fry sugar. This step makes the steamed buns more flavorful and sweet. The brown sugar smell is strong?
2. The steamer paper must be high throughout the process. Do you need to use a cushion to give the steamed buns a grip before they bloom?
3. After steaming and cooling, you can put it in the freezer to extend its shelf life. When you want to eat it, just take it out and steam it or microwave it?
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4. The flour I used is low flour, medium flour and mixed, but I guess all medium flour, that is, ordinary flour will also work