Brown sugar steamed buns

Overview

Brown sugar was used instead of white sugar. Brown sugar is the crystallized form of refined sugar cane juice. Traditional Chinese medicine believes that brown sugar is beneficial to slowing down the qi, strengthening the spleen and warming the stomach, transforming food and relieving pain, activating blood circulation and removing blood stasis, and repelling cold. Brown sugar contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc., and its nutritional content is much higher than that of white sugar. Therefore, it is of great benefit to eat more brown sugar steamed buns in cold weather.

Tags

• staple food
• pasta
• breakfast
• steamed bun hanamaki
• lunch
• dinner
• all-purpose flour
• brown sugar
• yeast
• water

Ingredients

Steps

1. 1 Because brown sugar is more difficult to dissolve than white sugar and tends to clump, the brown sugar powder must be dissolved in boiling water before use. It cannot be poured directly into the flour and kneaded evenly like granulated sugar. When the brown sugar water is close to hand temperature, add yeast and stir until dissolved. If the yeast is placed in a liquid that is too hot, it will lose activity and the dough will not ferment. Pour the yeast water into the flour and mix it with chopsticks until it becomes fluffy

   

2. 2 Place the dough in a mixing bowl, cover with plastic wrap, and ferment in a warm place until the dough doubles in size. If the room temperature is too low, you can use the fermentation function of the oven to ferment

   

3. 3 Take out the fermented dough and place it on the kneading mat. Knead the dough vigorously. If the dough is too sticky, sprinkle some flour on the kneading mat and knead the flour on the chopping board into the dough. I usually knead it for a few minutes to get all the air bubbles out of the dough, so that there are no air holes on the cut surface and the steamed buns will be particularly smooth. Many people's steamed buns are not smooth because this step is not done well and the dough is not fully kneaded. Roll the kneaded dough into long strips and cut into equal parts

   

4. 4 You can directly make the steamed bun embryo like this, or you can round it up and put it in the steamer

   

5. 5 Let the steamed bun embryo rise in a warm place for about 20 minutes. If the room temperature is low, you can put hot water in the steamer to help the steamed bun ferment. After rising, the steamed bun embryo feels a little light in the hand and is 1.5-2 times larger than the original one. If the steamed bun embryo is steamed before it has risen enough, the steamed bun will easily shrink. This step is also very critical

   

6. 6 Steam in a pot with cold water. After the fire comes to a boil, turn to medium-low heat and steam for about 13 minutes (the specific time depends on the size of the steamed bun embryo)