step
leavened dough
Production of brown sugar stuffing: put walnuts and fried peanuts (peeled or not) in a food bag and grind them back and forth with a rolling pin until walnuts and peanuts are crushed. Add peanuts, walnuts and sesame seeds into brown sugar, add two tablespoons of flour, one tablespoon of refined chicken oil or lard, and mix everything well without adding tasteless salad oil.
When the dough is fermented to twice the volume before fermentation, I am using the fermentation function of the oven now, if you don't see the pepper, onion and fragrant flower roll.
4. Put the fermented dough on a chopping board sprinkled with a thin layer of flour to fully knead the air inside.
5. Cut the kneaded flour into 12 doses.
6. Roll the skin with a rolling pin. The middle thickness is thin around, but the thickness should be uniform, as round as possible, with a diameter of about 7-8cm.
7. Put the skin in the palm of your hand, scoop two tablespoons of brown sugar stuffing, put the stuffing with the powdered side facing the palm, and then pinch the pleats counterclockwise to close the mouth.
8. Add a proper amount of cold water into the steamer, put the fermented steamed buns into the steamer, cover the pot and let them ferment for 20 minutes.
9. Steam on high fire 15 minutes, turn off the fire (after steaming on high fire 15 minutes), wait for 5 minutes, then open the lid and take it out.
Tips
1, the temperature of milk is about 35 degrees Celsius when kneading dough, and it should be added little by little in order to better master the dosage. The temperature of milk should be higher when it is hot, because it should be cold when it is put.
2. If there is no oven to raise the temperature when making dough, especially in winter, put a shelf in the iron pot, mainly to prevent the basin from touching hot water, just use the steam of hot water to raise the temperature, which is easy to burn the yeast when it comes into contact with hot water, generally at room temperature in summer.
3. When putting the raw steamed buns into the steamer, the raw buns should be separated by a certain distance to avoid sticking together after steaming and expanding. Generally, six steamed buns are put in a pot with a diameter of 26cm.
4, wrapped in sugar buns, buns must be paid attention to, to tighten, otherwise the sugar will flow out when steaming.
5. It is ok to put a little more oil in the stuffing, but the flour should be better than the column, which makes it harder and less sugary.