Instruments: 500 grams of plain flour, 5 grams of yeast, 40 grams of brown sugar, 2 grams of non-aluminum baking powder, 250 grams of boiling water, 10 grams of cooking oil, and an appropriate amount of nuts.
Specific method:
1, put the brown sugar in a large bowl, add 250 grams of boiling water, stir well, and let it stand to let it cool. It doesn't matter if the brown sugar has particles, the boiling water will overcome it.
2. When the brown sugar water is not hot, about 35 degrees, add the yeast, stir well, and then let it sit for about 5 minutes to let the yeast particles dissolve. The ratio of flour to yeast is always 100:1, i.e. 1 gram of yeast for 100 grams of flour, 2 grams of yeast for 200 grams of flour, and so on.
3, after the yeast is completely dissolved, we come to the dough. I use a pasta machine, completely free hands. Put the flour into the inner barrel of the pasta machine, pour in brown sugar yeast water. When making steamed bread, the ratio of flour to water is 2:1, that is: 200 grams of flour to put 50 grams of water, 400 grams of flour to put 200 grams of water, and so on.
4, the dough and into a delicate dough can be, with the pasta machine is not compared to the hand and noodles, there is no way to do very smooth. If you use your hands to make the dough, this dough should be smooth, try to do three light: face light basin light hand light. I added a handful of pine nuts during the mixing process.
5. Then let the dough ferment on the spot. The room temperature was 30 degrees, and it took about half an hour for it to more than double in size. I used the second fermentation method, but you can also use the first fermentation method.
6, baking powder with a little water, add to the fermented dough, and then add a little cooking oil, I added lard, you can also add the flavor of corn oil. Then start the pasta machine and continue to mix the dough until uniform.
7: Take the dough to the board and start shaping, knead it briefly until smooth.
8: Divide the dough into 12 equal portions. Take one of them and knead it for a minute or two to round it out, then close it up, and the rougher the close, the better, don't pinch the close too tightly or it will affect the blossom. Make all the dosettes into bun shapes with the openings all the way up.
9, shaping is complete, the steamer add water, water boiling put the buns in, waiting for the process of water boiling about ten minutes, just to give the buns billet secondary fermentation time. Steam blooming buns, steamed buns billet to boil water on the pot, give it a temperature difference, will stimulate the buns to bloom.
10, steaming 20 minutes or so you can turn off the fire, and then simmer for two or three minutes after the removal can be. Look, each natural bloom, than knife cut bloom bigger and more natural, but also more beautiful, and practice more simple taste will also be better.
11, out of the pot while hot white mouth to finish a, really fragrant. You learned? Do not understand the place can leave a message.
Small talk:
1, brown sugar water to dry temperature to put the yeast, otherwise the yeast will not work. If you put red dates, cut them into small dices.
2, you can replace the non-aluminum baking powder with twice the amount of baking soda, but I feel that the blooming effect with baking soda is not as good as with baking powder, we can all try and compare.
3, blooming buns of the most important plastic, and ordinary round buns of plastic surgery techniques are the same, but the difference between an upward one and a downward one. Flowering buns, the closure must be up, and the closure should not be made too smooth to affect the effect of flowering buns.