There are many ways to make steamed stuffed buns, and they can also be made into white sugar stuffing. Prepare appropriate amount of sugar, wheat flour and baking powder in advance. First, put wheat flour into yeast to make steamed bread. The advantage of eating like that is to prevent being scalded by hot white sugar stuffing. White sugar wonton stuffing is also a new Chinese dessert. Eating in moderation is also good, and it can be eaten as breakfast.

space

Method for filling wonton with white sugar

Raw materials: 500g wheat flour, 5g Angel yeast, 0/50g sugar/kloc-,60g cooked flour and 40g whipped cream. Practice: (1) Put the wheat flour and yeast into a container, add 225 cold water to make fermented dough, and let it stand for 30 minutes, with bumps. (2) Put the white sugar and cooked flour into a container, add fresh cream, and knead into a uniform white sugar filling. (3) Cut the mellow batter into 70g /2 buns, roll it into an annular cake blank with a rolling pin, add 10g white sugar stuffing, fold it back and knead it into a triangle to form a green embryo. (3) After the green embryo is allowed to stand for a period of time, its volume is large enough to be steamed on the stove 12 minutes or so. Features: Beautiful and generous design, white and soft, sweet and beautiful.

space

Exercise 2

Main ingredients: whole wheat flour a300, corn flour (yellow) 150g, old brown sugar 100g, whole wheat flour B30g, jujube 30g, auxiliary materials: baking powder 1 teaspoon, 200ml of warm water.

1. Take whole wheat flour and corn flour according to the ratio of 2: 1;

2. Mix well in the washbasin and pour in yeast water ~

3. Stir in one direction to make dough ~

4. Knead the cotton wool into a smooth batter ~

5. Ferment in a warm place for 3 hours until the batter is twice as big ~

6. Sprinkle a little wheat flour to knead the exhaust pipe into a smooth batter, and then wake it for 5 minutes ~

7. Use this time to prepare stuffing in advance: old brown sugar, wheat flour, jujube slices ~

8. Mix wheat flour B and old brown sugar evenly, so that the sugar juice is not easy to drain out ~

9. Knead the proofed batter into a wrist-sized dough blank, and cut the hob buns with the same size ~

space

10. Stick a small amount of wheat flour and roll it into a rolled dough with a thickness of about 0.5cm ~

1 1. Add a spoonful of semi-mixed fine sugar and a lot of jujube slices ~

12. Turn off the angle first ~

13. Then pinch the middle, lift the lower layer of dough up and hold it down ~

14. Hold the sides carefully ~

15. Just do it one by one ~

16. put the wok into the water, steam the paper on the steamer, and put the sugar packets on the paper one by one ~

17. Cover and wake for 3 minutes, then steam over low heat ~

18. 12 minutes later, turn off the fire, stew for 5 minutes on medium heat, and then boil to get the sugar packets ~