How to make brown sugar steamed buns (one-time fermentation)

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  1.Prepare brown sugar and water

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  2.Heat and melt brown sugar Leave to cool (the highest temperature is around 30 degrees in winter, which is conducive to fermentation.In summer, the temperature is higher and can be left to cool)

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  3.Oil and baking soda are set aside.Before kneading, you can put the yeast into warm water five minutes in advance to wake up (more than 30 degrees is enough, the temperature should not be too high, you don’t have to do it if you find it troublesome)

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  4. Pour yeast powder into the flour and mix well.

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  5. Then stir in the yeast powder, slowly pour in the brown sugar water, and stir until Start kneading the dough once it becomes fluffy

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  6.Knead until the dough is slightly smooth, add oil in batches , knead well

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  7. Knead the dough until smooth like washing clothes (if cut) , the side is smooth without holes, as shown below (cut into three equal parts)

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  8. Roll it out flat and fold it up.(Repeat about five times)

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  9.Divided into approximately three parts

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  10.Roll into long strips

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  11.Stack them

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  12.Knead until solid

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  13.Tear your hands into a paste, pull the noodles Facing up, no need to arrange (double fermentation)

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  14. Steaming 15 Minutes, simmer for 3-5 minutes before opening the pot to prevent shrinkage.The resulting steamed buns are soft and will only become chewy rather than hard after cooling.Moreover, the steamed buns will rebound when kneaded and are full of elasticity