1. the first

(1) main ingredient: 3g of flour; 11 grams of dried fruit (mixed brocade); 45 grams of brown sugar; 3 grams of yeast.

(2) add water, yeast and brown sugar to flour and knead it into smooth dough. The dough is fermented to twice its size.

(3) The dough is taken out and vented, and the dough is divided into several doses.

(4) Prepare assorted dried fruits, take a piece of dough, roll it into dough, add dried fruits, and knead it into the shape of buns.

(5) Make all the steamed buns and conduct secondary fermentation for 15-2 minutes.

(6) Then steam for 2 minutes, turn off the fire for 5 minutes and then lift the lid.

2. Second

(1) Ingredients: 5 grams of fried peanuts; Stir-fried sesame seeds about 2 grams; 4 grams of high gluten flour; 15 grams of brown sugar; Angel yeast 4g; A spoonful of sugar; A spoonful of salt; 2 grams of milk; A little water; 3-4 walnuts.

(2) add water and yeast to the flour and ferment it to twice its size.

(3) Production of brown sugar stuffing: Put walnuts and fried peanuts (peeled or not) in a food bag and grind them back and forth with a rolling pin until the walnuts and peanuts are crushed. Add peanuts, walnuts and sesame seeds into brown sugar, add two tablespoons of flour, one tablespoon of refined chicken oil or lard, and mix everything well without adding tasteless salad oil.

(4) Put the fermented dough on a chopping board sprinkled with a thin layer of flour to fully knead the air inside.

(5) Cut the kneaded flour into 12 pieces.

(6) Roll the leather with a rolling pin. The middle thickness is thin around, but the thickness should be uniform, as round as possible, with a diameter of about 7-8cm.

(7) Put the skin in the palm of your hand, scoop two tablespoons of brown sugar stuffing, put the stuffing with the powdered side facing the palm, and then pinch the pleats counterclockwise to close the mouth.

(8) Add an appropriate amount of cold water into the steamer, put the fermented steamed buns into the steamer, cover the pot and let them ferment for 2 minutes.

(9) Steam for 15 minutes, turn off the fire (15 minutes after steaming), wait for 5 minutes, then open the lid and take it out.

3, the third

(1) 13 grams of brown sugar; 4 grams of flour; 22 grams of water; 4 grams of yeast.

(2) add yeast and water to the flour and mix evenly to form a smooth dough.

(3) wake up the dough to twice its size, then knead it and exhaust it. In the process, you can add some dry flour and divide it into 5 small doses.

(4) Rub each small dose several times to exhaust.

(5) each small dose is rolled into an embryo with a thick middle and a thin edge with a rolling pin, and 1 grams of brown sugar is added, and the mouth is closed.

(6) Wake up again to twice the size, steam in the pot with cold water, turn off the fire 1 minutes after the water boils, don't lift the lid, and open the lid after three minutes.

(7) You can eat with a little warm.