Ingredients: brown sugar water, ancient brown sugar 30g, boiled water 75g (depending on the water absorption of flour 5g).

Dry powder: low-gluten flour 130g, clear flour 20g, dry yeast 3g. Baking powder 4g

How to explain brown sugar flowering steamed bread in detail?

Prepare brown sugar water, add boiled water to brown sugar and stir until it dissolves. If all the impurities are dissolved, filter them out.

When the brown sugar water is allowed to air-dry to room temperature ... add yeast powder, stir it evenly, and let it stand for about 5 minutes until the liquid surface produces rich foam.

Dry powder: adding low flour, cooked flour and baking powder into the above mixed solution, and stirring with chopsticks to form balls; Hand-kneaded dough with smooth surface can be covered for fermentation.

Cover the kneaded dough and ferment at 28-35℃ to double the size. The time is about 50- 1 10 minutes, which varies according to the temperature of the fermentation environment.

Judgment basis: touch a little flour with your fingers and gently press the surface of the fermented dough, and the pressed place will slowly recover. If the surface is not smooth, it is over-fermented; If it rebounds soon, it is insufficient fermentation and can continue fermentation.

Take out the fermented dough, sprinkle thin flour on the chopping board, slightly arrange the dough into a round cake shape, cut it into 8 equal parts, then gently knead it into a ball and pad it with steamer paper.

Don't use too much force when setting. Always keep the dough soft, so as not to affect the softness of the finished product.

Put the molded dough into a steamer, and proofing 10-20 minutes (depending on the ambient temperature). Add warm water to the steamer, add the dough that has been proofed, start counting when the water boils, steam for about 12 minutes, turn off the fire and stew for about 3 minutes, and then open the lid. The smiling steamed bread is ready!