brown sugar

80 grams

cake flour

100g

Qiangli flour

200 grams

water

150g

yeast

3 grams

corn oil

15g

salt

3 grams

The practice of brown sugar steamed bread?

150g hot water and 80g brown sugar are stirred until they are melted. If the brown sugar is caked, it can be put into a bag, crushed with a rolling pin and air-dried to below 38 degrees. If it is above 38 degrees, it will burn yeast.

Pour in 3g yeast and let stand for15min.

After standing for a while, the yeast will form a film.

Pour the flour into the chef's machine or bread machine, and mix the two kinds of flour evenly by hand.

Pour yeast liquid into flour, add corn oil and salt, and stir at low speed to form balls.

After the dough is formed, stir in the second gear 10 minute.

Fermentation at room temperature of 28℃ to double the size, the hole does not shrink, that is, fermentation is good.

Put it back into the chef's machine, add 40 grams of medium gluten flour, knead the flour at a low speed, then continue to stir in the second gear 10 minute, then let it stand for 5 minutes, and stir in the second gear 10 minute.

The stirred dough is rolled thin and rolled into strips.

Then cut into steamed bread, put 38 degrees warm water in the pot to ferment to twice the size, steam in cold water for 15 minutes, steam in medium heat for 15 minutes, and stew for 5 minutes.

You can also make various shapes at will.

Put warm water at 38℃ into the pot to ferment to twice the size, steam on the pot with cold water for 15 minutes, steam on medium fire for 15 minutes, and stew for 5 minutes.

Eat from the pot