Brown sugar steamed buns

Ingredients: 300 grams of flour, 80 grams of brown sugar, 140 ml of warm water, 3 grams of yeast, and 3 grams of baking powder.

Method:

1. Dissolve the brown sugar in warm water, add yeast and baking powder into the flour.

2. Pour the brown sugar water into the flour, add it in portions, and stir continuously with chopsticks until it forms a fluffy consistency.

3. Then knead it into dough, cover the kneaded dough with plastic wrap, and ferment for about 2 hours in autumn.

4. The fermented dough is twice as big as the original dough, fermented very well, and has a dense honeycomb shape when peeled off.

5. Take out the fermented dough, place it on the chopping board, knead it into long strips, and cut it into small pieces.

6. Then just like kneading steamed buns, keep pressing in the middle with your hands to form a ball of dough, turn the dough over, and pinch the pleats with your hands to close them.

7. Place the steamed buns on the basket, leaving a gap, cover the pot, and continue to proof for the second time, about 20 minutes.

8. Bring water to a boil, then steam for 20 minutes. After steaming, simmer for another five minutes before serving.

9. They are all soft and sweet. The more you chew, the more fragrant they become. They nourish blood and warm the stomach. They are delicious.