When I was a child, my mother often made brown sugar buns for us to eat. At that time, it was very happy to have buns and steamed buns. In those ages when materials were scarce, sugar was bought by ticket, especially sugar, only a little bit every month. It is impossible to use it for buns to eat. How much sugar is there? Occasionally, you can drink white sugar water. It is like a holiday. Sometimes brown sugar can be bought on the black market, so the mother often buys some brown sugar from the black market when we can eat sugar in the rural towns. My dad never picks food, but he likes sweets. If he is sweet, he says it is delicious. I like to eat sweets when I was young. Although I often tell people that I want to get fat, I still like to take this risk. Probably inherited my father. I haven't eaten brown sugar buns for many years. In my memory, the brown sugar I eat when I was a child is a kind of brown sugar that is as big as a red block. When my mother makes a steamed buns, she must first take a knife like a pencil. The brown sugar is cut into chips, and then two tablespoons of flour are mixed to form a brown sugar filling. Although the filling is only brown sugar and flour, unlike the current trap, there are still many ingredients, but the steamed buns are soft and bite. The thick sugar juice sticks to the corners of the mouth, and then it feels hard to let people feel with a glimpse of the tongue. After the reform and opening up, the material was abundant, and everything in the market was sold. The soil of the soil was almost forgotten, but in my mind there was always the smell of the indelible memory - brown sugar buns
See the pepper and onion scented rolls
The production of brown sugar filling: put the walnuts and fried peanuts (the peanuts can not be peeled off) in a food bag and use a rolling pin to grind back and forth until the walnuts and peanuts are crushed. Put peanuts, walnuts, and sesame seeds in brown sugar, add two tablespoons of flour, and make a large spoonful of chanterelle or lard. If you don't add some tasteless salad oil, mix all the ingredients together.
When the dough is fermented to twice the volume before the fermentation, I use the fermentation function of the oven. If you don't see the salt and pepper onion coils.
Place the fermented dough on the chopping board with a thin layer of flour to fully squeeze out the air inside.
Cut the flour into 12 doses
Use a rolling pin to lick the skin, the middle is thick and thin, but the thickness should be even, round as much as possible, about 7-8cm in diameter.
Put the skin in the palm of your hand, lick two tablespoons of brown sugar filling, one with powder facing the palm, stuffing, and then pinching the pleats counterclockwise
Add appropriate amount of cold water to the steamer, put the fermented bun raw material into the steamer, cover the lid and let it ferment for 20 minutes.
Heat the fire for 15 minutes, turn off the heat (15 minutes after the steaming of the big steam), wait for another 5 minutes, then open the lid and take it out.
1, the temperature of the milk when the dough is about 35 degrees Celsius is appropriate, to be added a little bit in order to better grasp the amount, milk is hotter than this temperature, because it is cool when placed. 2, if there is no oven in the winter, especially in the winter to raise the temperature, put a shelf in the iron pan, mainly not to let the basin contact hot water, just use the steam of hot water to raise the temperature, contact with hot water is easy to burn the yeast Summer is usually at room temperature. 3. When the steamed buns are placed in the steamer, the green bodies should be separated by a certain distance to prevent the steamed buns from steaming and expanding and stick together. Generally, the pans with a diameter of 26 cm are placed with 6 steamed buns. 4, sugar buns, buns must be closed, you must pay attention, or sugar will flow out when steaming. 5, the oil in the filling should be put a little more appropriate, but the ratio of flour should be taken well, more hard, less sugary hot mouth.