Ingredients: 500 grams of common flour, 5 grams of yeast, 40 grams of brown sugar, 2 grams of aluminum-free baking powder, 250 grams of boiling water, cooking oil 10 grams, and proper amount of nuts.
Specific practices:
1. Put the brown sugar into a large bowl, add 250g of boiling water, stir well and let it cool. It doesn't matter if brown sugar has particles, boiling water will overcome it.
2. Dry the brown sugar water until it is not hot. At about 35 degrees, add yeast, stir well, and then let it stand for about 5 minutes to dissolve yeast particles. The ratio of flour to yeast will always be 100: 1, that is, 1 g yeast should be put into 100 g flour, 2 g yeast should be put into 200 g flour, and so on.
3. After the yeast is completely dissolved, let's mix the dough. I used a dough mixer and completely liberated my hands. Put the flour into the barrel of the blender and pour in the brown sugar yeast water. When making steamed bread, the ratio of flour to water should be controlled at 2: 1, that is, 50 grams of water should be put into 200 grams of flour, 200 grams of water should be put into 400 grams of flour, and so on.
4. Dough can be made into delicate dough. Using a dough mixer is not better than kneading dough by hand, nor can it be smooth. If you mix the dough by hand, the dough should be smooth, and try to achieve three lights: smooth noodles and smooth hands. I added a handful of pine nuts to the dough.
5. Then let the dough ferment in situ. Room temperature 30 degrees, about half an hour, delivered more than twice. I use secondary fermentation, and you can also use primary fermentation.
6. Melt baking powder with a little water, add it to the fermented dough, add a little cooking oil, I add lard, and you can also add tasteless corn oil. Then start the dough mixer and continue to stir the dough until it is uniform.
7. Take the dough to the chopping board and start shaping. First, simply rub it a few times until it becomes smooth.
8. Then divide the dough into 12 pieces. Take a dough, knead it for a minute or two, round it, and then close it. The rougher it is, the better. Don't pinch it too tightly, or it will affect the flowering. Arrange all the dough in the shape of steamed bread, with all the openings facing up.
9. After setting, add water to the steamer, put the steamed bread in after the water is boiled, and cook for about ten minutes after the water is boiled, which just gives the steamed bread time for the second fermentation. When steaming flowering steamed bread, the raw steamed bread should be cooked in a pot, and giving it a temperature difference will stimulate the flowering of steamed bread.
10, steam for about 20 minutes, then turn off the fire, stew for two or three minutes and take it out. You see, every flower blooms naturally, which is bigger, more natural and more beautiful than the flower cut by a knife, and it will taste better if it is simple.
1 1. Kill one while it's hot. It is delicious. Have you learned? You can leave a message if you don't understand.
Bian Xiao has something to say:
1, the brown sugar water should be cooled to put the yeast, otherwise the yeast will be useless. If you put red dates, cut them into cubes.
2. You can use twice baking soda instead of baking powder, but I think baking soda is not as effective as baking powder. You can try it and compare it.
3. The forming of flowering steamed bread is the most important, which is the same as ordinary round steamed bread, but different from one upward and one downward. For flowering steamed bread, the closing must be upward, and the closing should not be too smooth, so as not to affect the flowering effect of steamed bread.