food

300g of wheat gluten, 5g of white sugar, 3g of high-sugar tolerant yeast, 60g of brown sugar, 0/65g of boiled water and 0/0g of edible oil.

step

1, brown sugar is boiled in boiling water and cooled.

2. The chef pours the gluten meal, cooking oil, white sugar, brown sugar water and yeast into the machine barrel in turn.

3. Stir into balls with the chef's machine.

4. Cover with plastic wrap and ferment to twice the size, and divide the exhaust into 7 equal parts.

5. Each piece is shaped and rounded separately, and then gathered in the center with your thumb and gently pushed, pushing and pushing to push out several folds.

6, the left hand holds the dough, and the right thumb and forefinger gather in a circle and gather into a gourd shape.

7. Put it on a steamer with cold water, cover it and wake it for 20 minutes. Start timing after firing SAIC. Steam on high fire 15 minutes, then turn off the fire and simmer for 5 minutes before opening the lid.