Brown sugar is rich in folic acid, amino acids, cellulose and so on. It is easily absorbed and digested by the human body and is widely used in food at ordinary times. Today, the practice of mung bean mom sharing brown sugar flowering steamed bread is different from the previous practice of directly dissolving brown sugar in water and mixing flour with brown sugar water. Instead, ferment the dough first, and then slowly knead the brown sugar in. After repeated kneading, steamed bread will be more chewy, and with the action of baking soda, steamed bread will show a natural flowering state.

Exercise:

Firstly, the yeast is poured into warm water to melt;

Add baking powder to the prepared flour, stir evenly, then mix the flour with yeast water, stir while pouring, stir into flocculent, and knead into smooth dough;

After kneading the dough, cover it and put it aside to make it double in size;

When the dough is fermented, we pour the prepared brown sugar on the chopping board, first crush the brown sugar with a rolling pin, then take out the fermented dough, put it on the brown sugar and knead it slowly. We must be patient.

At this time, the dough will become soft. We need to prepare 100g of dry flour, pour in the remaining 5g of baking powder, stir well, then slowly feed the dry flour and continue to knead the flour. At this time, the dough will be more gluten-free, and the amount of dry flour can be appropriately increased until the brown sugar and flour are completely mixed together, so that the dough is moderate in hardness and can't be reached by hands.

The longer the kneading time, the more delicate and chewy the steamed bread will be. After kneading, knead the dough into long strips and you can take the dosage directly. Put your hands down and put the dose directly on the steamer.

Sobering up again 15 minutes, when the volume is obviously larger, you can steam in the pot;

Boil water and steam for about 15 minutes, then turn off the fire and stew for 5 minutes, and then take out the brown sugar flowering steamed bread, which is fluffy, soft and delicate in structure.

Summary of brown sugar steamed bread;

1. raw materials: flour 500g, brown sugar 150g and yeast 6g,10g; Aluminum-free baking powder;

2, it must be steamed by fire, and the flowering effect will be better;

3. The amount of brown sugar can be adjusted according to your own preferences, generally between 100- 150g;

4, baking powder is used twice, the first time kneading dough, the second time kneading dough;