250 grams of high gluten flour

250g medium gluten powder

Brown sugar 70g+50g

Water130g

Milk130g

7 grams of dry yeast

One tablespoon of dry flour (high, medium and low gluten) (about 12- 15g).

How to make brown sugar paper (brown sugar steamed bread)?

Many friends make steamed buns with light color because they use the wrong brown sugar. Please look at the pictures. As for the most common brown sugar sold in supermarkets, only this kind of brown sugar is written on the ingredient list.

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After weighing the milk and water, put it in the microwave oven and heat it for 30 seconds. The iced milk or ice water can be heated for 1 min. Add 70 grams of brown sugar and stir until the sugar melts (if there are hard sugar particles in the brown sugar, try to pick them out because it is difficult to melt).

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Except for 50g of brown sugar and one tablespoon of flour, all the other materials are mixed together and kneaded into dough with smooth surface, and then the dough is doubled at 28-30 degrees.

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Divide the dough into 4 parts evenly, exhaust and knead evenly and smoothly, cover with plastic wrap and let stand for 10- 15 minutes.

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Take a piece of dough and roll it into a patterned cake with a thickness of about 3 mm.

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Mix the remaining brown sugar with a tablespoon of flour, evenly sprinkle with 1/4 of the flour cake, and leave a centimeter around for sealing (the effect of steaming after mixing sugar and flour is a non-flowing paste, and without flour, it is a flowing thin soup).

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Roll up the bread from the long side, pinch the sealing position at both ends, and then rub it slightly to make the thickness uniform and the sealing face down.

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Spread damp cloth or oiled paper on the steamer, put the paper in the steamer with a little distance between them, put some hot water in the pot or on the fire to heat the cold water until it feels a little hot, turn off the fire, cover it, and do the second round, which takes about 10 minutes to see the blank become bigger.

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Start steaming, turn after boiling water? Continue steaming on medium heat for 15 minutes, then turn off the heat without opening the lid, stew for another 5 minutes and then open the pot. (while there is still a little residual temperature? When stored in a fresh-keeping bag, it can be refrigerated for 3 days, frozen for a week, and then steamed again before eating. )

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It can also be made into knife-cut steamed bread, but this kind of steamed bread can't avoid the slight flow of brown sugar when steaming. Remember to spread the drawer cloth.

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skill

1. The dosage of the formula is half milk and half water. After all, it is steamed bread. Those who like the strong milk flavor can be whole milk, and those who don't like it can be whole water. Personally, I think the faint milk taste is quite delicious.

2. Flour is also half high gluten flour and half medium gluten flour. The finished product tastes softer and chewier. Friends who like soft taste can also use semi-low gluten flour? Do you like being tough? Can I use full-gluten flour? , this is optional!

3. Flour has different water absorbability, so it is suggested to store 10-20g liquid? Increase or decrease as appropriate, and the kneaded dough should be soft but not sticky.

4. It is not recommended to reduce sugar any more, otherwise it will really lose the taste of brown sugar.