How to make brown sugar steamed buns

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  1. Prepare the ingredients, dissolve the brown sugar in boiling water and let it warm.(About 37 degrees)

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  2.Put the flour and yeast into the basin.Slowly pour in the warm brown sugar water in batches, and use chopsticks to mix the flour until it becomes fluffy, then use your hands to knead the dough until it becomes smooth.

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  3. Place the dough in the middle layer of the oven and cover it with plastic wrap to allow the moisture in the dough to evaporate.Put half a basin of boiling water on the bottom floor of the oven.Set the fermentation function key time to one hour.(You can also use an ordinary pot at home for fermentation.Put a steaming rack in the pot, boil the water until there is steam, and keep the temperature not to exceed 45 degrees.If the temperature is too high, the yeast will not fully ferment)

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  4. Let the dough ferment until doubled in size.(Poke a hole in the middle of the dough and it will not shrink or collapse as the standard)

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  5. Ferment well Knead the dough evenly again, the purpose is to knead out the air bubbles inside.

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  6. Roll the dough into thin sheets

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  7. Roll up the dough (roll it tightly so that it will not loosen when steamed)

• 8.Use a cutter to cut the dough evenly (the cut surface should have no small air holes), hold the dough gently with your hands, and knead each steamed bun smooth and flat.Place a dry cage cloth on the steaming tray and arrange the steamed buns.
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  9.Cover the lid and let the buns rise for another 30 minutes without turning on the heat.

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  10. When the steamed buns have risen again, prepare to steam the steamed buns.

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  11.Put cold water into the pot, boil the water and steam for 20 minutes.When the time is up, turn off the heat and do not boil it.Cover and steam for another 5 minutes.

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  12. Open the lid and take out the steamed buns and put them on the plate as soon as possible to avoid the bottom of the steamed buns from touching too much on the cage cloth steam.