Brown sugar and red dates flowering steamed bread method

1 tael of brown sugar, 1 bowl of flour, 5 red dates, no baking powder, teach you to make brown sugar flowering steamed buns!

The most important thing to make steamed bread is fermentation, and the steamed bread that is fermented in place can be soft and fluffy, and many people are always unsure of the fermentation of dough. First of all, we can look at the appearance, the fermented dough is usually twice the size of the original, and the fermented dough is light and fluffy; Secondly, we can look at the internal structure, the fermented dough tissue is obviously honeycomb-shaped, and it is relatively uniform; In addition, we can dip our fingers in some dry flour and press a nest in the middle of the dough, and the dough does not rebound or collapse, that is, the fermentation is completed.

In addition to the first fermentation, the second fermentation before entering the pot is also particularly important, many people say why the steamed buns that are very good are steamed but not soft? This is closely related to the secondary fermentation before entering the pot, after the steamed bread is shaped, it needs to be fermented again to produce gas, so that the steamed steamed bread tissue will be soft. And the flowering steamed buns I want to share with you today are also made by steaming ordinary steamed buns, let's take a look at the specific method!

【Brown sugar and red dates flowering steamed buns】

Ingredients: 400 grams of flour, 200 grams of boiling water, 50 grams of brown sugar, 5 red dates, 4 grams of baking powder.

【How to do it】

1. Prepare the ingredients, weigh the flour and brown sugar, and cut 5 red dates into fine granules. The ratio of yeast flour to flour is 1:100.

2. Brew the brown sugar with boiling water until melted, leave it to cool, pour in the baking powder, stir well, and pour it into the flour. Brown sugar is not as delicate as white sugar, so it needs to be melted in advance, so that brown sugar bumps will not appear when mixing noodles.

3. Stir all the ingredients well, knead into a smooth dough, cover with plastic wrap, and leave in a warm place to ferment until twice the size.

4. Sprinkle dry flour on the board, take out the fermented dough and knead it to exhaust, sprinkle with red dates, and knead it into the dough.

5. Divide the kneaded dough into three portions, and roll each portion into long strips.

6. Put two of the three long strips of dough below, one on the top, close together, grab them directly with the palm of your hand, and knead them into pieces.

7. Don't tidy up the dough anymore, cover it directly with plastic wrap, and ferment for 15 minutes.

8. Boil water in a pot, boil the water, and put in the fermented steamed bread, although the steamed bread is fluffy, but it has not bloomed, no need to worry, it will bloom one by one after steaming.

After the steamed buns are steamed, don't be in a hurry to open the lid and simmer for 2 minutes before opening them. In this way, the soft and sweet brown sugar and red dates are ready to bloom and the steamed buns are ready. If you make a lot of it, you can also put it in the refrigerator to freeze it, and take it out and steam it when you want to eat it.

【Tips】

1. The current weather temperature is not high or low, the ratio of baking powder to flour is 1:100, and if it is cold, you can add an extra gram.

2. Don't forget the secondary fermentation before putting it into the pot, the secondary fermentation does not take too long, 15 minutes is enough.

3. The flowering steamed bread must be steamed on high heat, so that the high temperature can ensure that the steamed bread blooms one by one.