#Gourmet tutorial#Brown sugar buns are becoming more and more popular these days, especially for children who don't like to eat pasta, brown sugar buns with a slightly sweet, bread-like texture make them love their mouths. My whole family loves brown sugar buns, so I learned how to make them, after all, they are chewy, addictive and healthy.
The following and you share with me to do brown sugar buns a tip, steamed brown sugar buns, do not just add yeast, face add a little bit of it, soft and chewy, each blossom, it is non-aluminum baking powder. Pour a few grams of aluminum-free baking powder when doing brown sugar buns, the buns will be able to blossom nicely into the shape of a bud. In this way, as long as you master the proportion and the time of steaming buns, each blooming chewy, novice will also zero failure, we learned?
Brown sugar blossoming steamed buns
By I shrimp up
Ingredients:
China Yu multi-purpose wheat core flour 330 grams, 100 grams of brown sugar, 160 grams of water, 3 grams of yeast (dry), 6 grams of non-aluminum baking powder, 70 grams of fresh jujubes
Cooking Steps:
1. 100 grams of lukewarm water poured into the 3 grams of high sugar-resistant yeast, stirring well. Stir well.
2. Pour 200g of gluten-free flour into the yeast water.
3. Stir with chopsticks to form a floury texture.
4. Knead into a smooth dough, cover and ferment at room temperature for 3-5 hours (some sticky hands, after stirring into flocculent, I put the dough into the bread machine and into a smooth surface)
5. This is the fermentation of the old noodle dough, I am the night before and the dough, fermentation of the night, the next morning the dough is fermented.
6. The fermented old dough is full of honeycomb inside.
7. 100 grams of brown sugar into a bowl.
8. Pour 40 grams of boiling water, stir well, and let it cool for 10 minutes until lukewarm.
9. Pour the brown sugar water into the noodle bowl with the old noodles.
10. Pour in 130g of gluten free flour.
11. Pour 6 grams of non-aluminum baking powder (this step can not be omitted, no baking powder buns will not bloom)
12. 70 grams of jujubes washed and cut into small pieces, put into the dough bowl. (I washed the dates in advance, I wanted to chop them up and put them in the dough, but I forgot.)
13. Use a spatula to mix the loose flour.
14. It was a bit sticky, so I put the mixture into the bread machine and mixed it into a smooth dough. The dough is soft and sticky, don't add more flour.
15. Sprinkle some flour on the board and roll out the dough.
16. Pull out a piece of dough with your hand.
17. Pull down the dough, hairy side up.
18. Put enough cool water in the steamer and spray or grease the steamer curtain
19. Put the dough on the greased steamer curtain, cover the pot with a lid and let it rest for 10 minutes.
20. Turn off the heat and simmer for 5 minutes before removing from the pot.
21. Blossoming brown sugar buns, texture tendon, very delicious.
Shandong handmade jujube groundnut flour blossoming brown sugar steamed buns old noodles sweet potato noodles sweet buns coarse grain nest 12 pack
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Cooking tips:
1, you can use low-gluten flour instead of gluten, the blossoming steamed buns made by low-gluten flour will be more fluffy in taste, and the taste will be more fluffy. The texture made by the gluten flour will be more tough.
2, brown sugar is rich in nutrients, release calories quickly, nutrient absorption rate is high, in addition to containing sucrose, but also contains a small amount of iron, calcium, fucus carotene and other substances.
3, good quality brown sugar with sugar cane juice flavor, seems to be just squeezed. And poor-quality brown sugar has a musty or sour abnormal taste.
4, you can judge from the appearance of brown sugar, high-quality brown sugar is crystalline or powder, dry and loose, no lumps, no clumps, into the water is also clear, no precipitation, no suspension. On the contrary, the poor quality of brown sugar its water solution has impurities, and can even see the precipitate or suspension