flour

500g

brown sugar

120g

milk

270ml

Angel high-sugar tolerant yeast

7g

brown sugar

of appropriate amount

Practice of steamed bread with milky brown sugar

Pour 120 g brown sugar and 300 g milk into a small milk pot, turn on a small fire and heat it slightly.

Keep stirring, and turn off the heat when the sugar has almost melted.

Divide a small half bowl, add yeast and stir well.

Pour the milk with brown sugar and milk with yeast into 500 grams of medium-gluten flour and stir it into a floccule with chopsticks. Start kneading the dough. If it sticks to your hands, sprinkle some dry flour and knead it into dough.

Cover with plastic wrap and put on a baking tray.

Put a bowl of cold water in the microwave oven and turn it at 800 watts for two minutes. Put the baking tray with dough in the top of the microwave oven. Close the door and wake up. If the weather is cold, take out the baking tray half an hour later and turn it in the microwave for another two minutes before putting it in for proofing. (This is the way that I hit my hair with one shot at a time)

In about an hour, the dough will be twice as big, and it will be fine if it is all honeycomb.

Knead the dough again and exhaust. Knead for as long as possible, and the longer you knead, the better the steamed bread will taste.

Cut the dough in half and see that there are no big bubbles on the cut surface.

Take a portion of dough and roll it into long pieces. Brush a little water on the surface with a brush. Just a little, not too wet.

Sprinkle a layer of brown sugar.

Roll it up

Cut into sections.

Put cold water on the pot, brush the steamer with oil, put the steamed bread away, cover the pot and let it stand for 30 minutes (if the room temperature is warmer, the time should be appropriately extended if the temperature is lower).

After the second wake-up, the fire boils to medium heat, and steam for * * * 15 minutes. Turn off the fire and simmer for 5 minutes to open the lid.

If you can't finish eating the fresh-keeping bags, put them in the refrigerator, and then heat them in the pot when you want to eat them. They are as soft and delicious.