Sweet buns, also known as sugar packets, are also a common practice of buns. A lot of ingredients can be added to the sugar bag. The most common is fine sugar, and some cream or bean paste can also be added. When adding pure milk, the temperature should not be too high. You can add fine sugar and yeast to pure milk and then ferment flour. Let's learn how to make sweet buns.

Tian stuffed bun stuffing practices daquan

Materials Dough materials: 500g of medium gluten flour, 270g of pure milk, 50g of fine sugar and 5g of active dry yeast. Self-made stuffing: purple potato stuffing 180 g, milk yellow stuffing 300g, bean paste stuffing 180g/recipe 1, warm the pure milk to about 35 degrees (it feels warm but not hot). 2. Add fine sugar and yeast to warm milk, stir slightly, and let stand for 5 minutes until bubbles float on the surface. 3. Weigh the flour and put it into the bread machine, and pour in the milk yeast. 4. Start the dough mixing program and knead for 20 minutes. 5. Take out the dough and knead it into a smooth round dough, put it in a large bowl, cover it with plastic wrap and ferment at room temperature for 30 minutes. 6. Divide the three fillings into 22 portions, 30g each, and round them for later use. (20g stuffing is enough. This time, the amount of the three fillings is not much, and the rest is not easy to store, so each filling is added with 10g. )

7. Sprinkle a small amount of flour on the kneading mat to prevent sticking (outside the formula). 8. Take out the fermented dough, exhaust it, knead it into a smooth dough again, and then divide it into 22 portions, 36g each, and knead it into a circle. 9. Roll each small dough into a round dough with a thick middle and thin sides, wrap it in stuffing, close the stuffing in the tiger's mouth, put it down, put it in a steaming tray, and wake it at room temperature for 20 minutes. 10, put enough water in the pot, put the steamed bread in the pot, rinse it with cold water, and steam it on high fire for 20 minutes. 165438+

Exercise 2

Materials pumpkin, glutinous rice flour and oil method 1. Peel the pumpkin, cut it into small pieces, steam it, let it cool, mash it, and squeeze out the water. 2. Add appropriate amount of glutinous rice flour and make dough. I didn't calculate any proportion. I just looked at the increase and thought it was almost enough. 3. Divide into small dough, wrap it in bean stuffing like a steamed stuffed bun, and knead it into balls (the hands are stained with a little oil when wrapping, so they don't stick to their hands). This step can be omitted: shaping with plastic wrap. 5. Then steam it in the pot for a while, because glutinous rice flour is raw, so it needs to be cooked.