Brown sugar is rich in folic acid, amino acids, cellulose, etc. It is easy to be absorbed and digested by the human body, and it is also widely used in food at ordinary times. Today, the practice of sharing brown sugar flowering steamed bread with green bean mom is different from the previous practice of directly dissolving brown sugar in water and mixing flour with brown sugar water. Instead, the dough is fermented first, and the brown sugar is slowly kneaded in. After repeated kneading, the steamed bread will be more chewy, and with the effect of baking soda, the steamed bread will show a natural flowering state.

Practice:

First, pour the yeast into warm water and melt it;

Add baking powder to the prepared flour, stir it evenly, then mix the flour with yeast water, stir it while pouring, stir it into a flocculent shape, and then knead it into a smooth dough;

After the dough is kneaded, cover it and put it aside to make it twice as big;

When the dough is fermented, we pour the prepared brown sugar on the chopping board, crush the brown sugar with a rolling pin first, then take out the fermented dough, put it on the brown sugar, and slowly knead it in. We must be patient.

At this time, the dough will become soft, so we need to prepare dry flour of about 100g, pour the remaining 5g baking powder into it, mix it evenly, then slowly feed the dry flour, and continue kneading. At this time, adding dry flour will make the dough more gluten-free, and the amount of dry flour can be appropriately increased until the brown sugar and flour are completely mixed together until the dough is soft and hard.

The longer you knead it, the more delicate the steamed bread will be, and the more chewy it will be. After kneading, knead the dough into long strips, and then you can directly take the dose. Hand down and pull it off, and put the dose directly on the steamer.

Wake up again 15 minutes, and when the volume is obviously larger, it can be steamed in the pot;

Boil water and steam, steam on high fire for about 15 minutes, then turn off the fire and stew for 5 minutes before taking out the pot, so that fluffy brown sugar flowering steamed bread can be taken out of the pot with delicate structure;

Summary of brown sugar steamed bread;

1, raw materials: flour 500g, brown sugar 150g, yeast 6g and aluminum-free baking powder10g;

2, be sure to steam with a big fire, the flowering effect will be better;

3. The amount of brown sugar can be adjusted according to your own preferences, generally between 100- 150g;

4, baking powder is used twice, the first time when kneading dough, and the second time when kneading dough;