Brown sugar was originally a dark, unrefined edible sucrose. Because of its approximate black color, it is called brown sugar in Japan and Taiwan Province Province. Brown sugar is sucrose that has not been highly refined and decolored. Besides providing heat energy, it also contains trace elements, such as calcium, potassium, iron, magnesium, folic acid and other minerals. It has high nutritional value and is beneficial to the acid-base balance of human body.

nutritive value

In addition to providing heat energy, brown sugar also contains trace elements, such as calcium, potassium, iron, magnesium, folic acid and other minerals. It has high nutritional value and is beneficial to the acid-base balance of human body.

Composition details

Ingredients: 250g high-gluten flour.

Milk powder 8g

Jiang Mo 8~ 10g

Ginger juice 15~20ml

Auxiliary material fine salt 3g

High-sugar tolerant yeast 3g

40g brown sugar (if not, you can use brown sugar instead).

Salt-free butter 25g

Clear water 160ml

Other tastes

Baking process

A few hours is time-consuming.

Ordinary difficulty

Making steps of ginger and brown sugar toast

1

Take a proper amount of ginger (about 30~40g), wash and peel it, press it into powder, filter out 15~20ml ginger juice, and keep 8~ 10g Jiang Mo for later use;

2

Mix ginger juice, Jiang Mo, brown sugar and 100ml water, boil and turn to low heat 10 minute;

three

Then filter the syrup, pay attention to squeeze Jiang Mo, squeeze out as much juice as possible, and let Jiang Mo dry. Then add the remaining water, stir well and let it cool for later use. At this time, the weight of the liquid is about 170~ 175g. If it is not enough, you can add water;

four

Mix other materials except Jiang Mo and butter, stir evenly to form dough, cover with plastic wrap, and let stand for more than 30 minutes or overnight. If the temperature is high, it can be stored in the refrigerator;

five

Take out the dough, put it on a silica gel pad or chopping board, and add yeast and diced butter in turn. Pay attention to wait until the yeast is completely kneaded and dissolved before adding diced butter. Knead the dough into a complete stage, that is, you can pull out a large piece of tough film;

six

Adding Jiang Mo for squeezing out water, overlapping and kneading evenly;

seven

Put the dough into a container, cover it with plastic wrap and put it in a warm place for basic fermentation;

eight

After about 1 hour, the dough is fermented to 2~2.5 times its original volume. The finger is stained with dry powder, and the poked hole does not retract or collapse;

nine

Take out the dough, put it on a silica gel pad or chopping board, exhaust and divide it into small portions with uniform size. This time, a long mold was used, so it was divided into six parts. After rounding, cover with plastic wrap and relax for 10 minute;

10

Take a loose dough, roll it into a long strip, turn it over and fold it. Operate all the dough in turn, cover with plastic wrap and relax for 10 minute;

1 1

After relaxation, take a small dough, roll it into strips, turn it over, and roll it up from top to bottom with a thin bottom. When rolling the dough, use your fingertips instead of your nails to pick the dough;

12

Put the rolled dough into a mold and then put it in a warm and humid place for secondary fermentation;

13

I put it at about 30 degrees and sent it for 45 minutes. The dough swells to 1.5~2 times of the original. If you gently press the surface with your fingertips, it won't collapse, and you can feel the elasticity of the dough. After the second serving, spray some water on the surface of the bread;

14

Preheat the oven in advance 185 degrees. After preheating, put the mold into the oven, lower layer, fire up and down, 180 degrees, bake for about 40 minutes. Take out the oven immediately after baking, shake the mold, and then buckle the bread out and put it on the drying net. After cooling to room temperature, it can be sealed and stored.