material

A. 36 grams of brown sugar, brown sugar 18 grams, water malt 10 grams, water 15㏄, B. 3 grams of baking soda, 8㏄ water, C. low-gluten flour 108 grams, D. .

working methods

1. Pour the material A into the pot, heat it with low fire, cook it until it is completely dissolved, and let it cool for later use.

2. After adding the mixture B of Practice 1, add the sieved mixture C and mix it evenly, and then put it in the refrigerator for about 30 minutes.

3. First, dip a little low-gluten flour in your hands, then divide Method 2 into15g portions, then wrap about 30g of red bean paste in each portion, then make it into a spherical shape, and put a piece of baking paper with proper size at the bottom.

4. Pour the water into the steamer on the pot rack, heat it until the water boils, then put the method 3 into the steamer, spray the low-gluten flour on the brown sugar steamed bread skin with a water sprayer, and then steam it with high fire for about 12 minutes.