Brown sugar water and noodles
1. Put 40 grams of brown sugar into a large bowl, stir with 200 ml of warm water, add 3 grams of yeast and stir well, then pour 350 grams of ordinary flour, add 1 g salt to increase the gluten of the flour, stir while the flour is tilted, and stir into a big cotton wadding shape. Then start to knead the dough by hand, knead it into hard dough, cover it with plastic wrap and put it in a warm place.
2. Put some dry flour on the panel, add 1g edible alkali and knead well. Edible alkali can't have pimples. After kneading, put the dough on it and knead for a while. Dice five big red dates and knead them in the dough. Knead the edible alkali and jujube cubes into the flour fully and evenly, knead them into long strips, and cut them into cubes of the same size, each side.
3. Pour 40-degree warm water into the bottom of the steamer, spread a piece of oil paper on the door curtain of the steamer, or if there is no oil paper, brush some oil on the door curtain of the steamer to prevent it from sticking, and put it into the cooked steamed bread blank. Don't get too close when you place it, because it will expand when you wake up again, and it is easy to squeeze and deform. Put it away, cover it, and do it twice 10 minute.
Sweet and soft brown sugar jujube flowering steamed bread is out of the pot. Uncovering the lid is really full of fragrance and will not shrink because of the use of edible alkali. The steamed flowering steamed bread has no flavor of yeast, but it is very fragrant.
Tips:
1. Grasp the proportion of dough, the kneaded dough will be harder, and the steamed bread will not collapse or deform.
2. Add 1 g edible alkali when mixing flour. Steamed steamed bread has no yeast flavor and will be more fragrant.
3. It is faster to soak the steamed bread in warm water for the second time, and it is not a waste of time.
The flowering steamed bread made in this way is delicious and beautiful, and it is all blooming, which is more delicious than bread.