How to make brown sugar steamed buns? They are all soft and smooth, but one pot is not enough?

As long as you learn these two aspects well, the finished products will be soft and smooth. What if one pot is not enough? What are those two points? One is that during production, you must knead more. The deliciousness of the steamed buns depends on kneading. The smoother the kneading, the softer and more delicious the taste will be. It is best to knead until the cross section of the dough has no air holes. Then the second step is kneading. For better steamed bun embryos, do not rush to cook them. You must let them rest for a while before steaming them in cold water. Cold water steaming involves a process of gradually heating the steamed bun embryos, which will make the finished product expand better. hair.

The following is the actual method to share with you. Friends who like it, hurry up and make it for your family and friends. The delicious food you make by yourself has no additives, and you can eat it with confidence and safety. Healthy and environmentally friendly.

Ingredients for old brown sugar steamed buns: 300 grams of all-purpose flour (that is, the ordinary flour that everyone usually uses), 50 grams of egg liquid (it doesn’t matter if you open an egg, more or less), 105 grams of boiling water, 50 grams of brown sugar, 3 grams of yeast, and 5 grams of animal oil (if necessary, you can ignore it) Production process: Step 1

First, let’s make brown sugar ginger water: Put brown sugar into 105 grams of boiling water, mix well, let the brown sugar dissolve better in the boiling water, then let it cool before changing to the second step

After cooling, put the brown sugar in the water , add yeast, dissolve the yeast, then add plain flour and mix together. Add an egg and beat again. Knead the above mixed ingredients into a dough. As long as the powder is no longer visible, add in animal oil. It’s okay if you don’t add it. Adding it will make the finished product softer and taste better. , and eat a little animal oil appropriately or it is good for the body. Step 3

Knead the added oil with the dough again. Knead the oil thoroughly into the dough. Finally, it will be kneaded into a smooth dough. Cover it with a fresh-keeping bag or lid and start. Fermentation is enough. Step 4

Ferment the dough until it is about twice the size of the original dough. Use your fingers to poke a hole. The edges of the hole will not shrink and will not collapse. This means Fermentation is enough. Step 5

Take out the well-fermented dough and knead it on the chopping board to remove all the gas generated during fermentation. The longer it stays overnight, the better the taste of the finished product will be. We all know that the key to making steamed buns is to knead more. The smoother the kneading, the better. Cut the dough that is well kneaded into its own pieces. Step 6: Knead the well-divided dough into the shape of a steamed bun. Knead the other dough into steamed buns. Place the embryos in a wok that has been filled with cold water in advance, leaving a certain distance between them, because they will swell during production to prevent them from being crowded together, as shown in the picture below. Let the well-arranged steamed buns rest for about 15 minutes, and the volume will become lighter.