Recipe: Sweetheart brown sugar taro

Home Cooking Recipe: Sweetheart brown sugar taro

Notes:

A gimmick is a favorite of Xiaobian. It is made with brown sugar. Brown sugar is a good thing, especially as a woman, always in the bloody time every month, so for our women Say, such a gimmick not only makes you full, but also makes you eat beautiful and bloody enough for a whole day.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the flour, brown sugar, water, and yeast powder into the basin and mix well. Mix the ingredients with chopsticks and knead them with a hand.

    Pour the flour, brown sugar, water, and yeast powder into the basin and mix well. Mix the ingredients with chopsticks and knead them with a hand.

  2. Home Cooking Recipe: Then put the dough on the chopping board and rub it into a smooth dough (I don't have enough smoothness, about ten minutes or so) and put it in the container. Cover it and put it in a warm place to ferment.

    Then put the dough on the chopping board and rub it into a smooth dough (I don't have enough smoothness, about ten minutes or so) and put it in the container. Cover it and put it in a warm place to ferment.

  3. Home Cooking Recipe: When the dough is fermented to 2 times larger (about one hour in the weather of 34 degrees)

    When the dough is fermented to 2 times larger (about one hour in the weather of 34 degrees)

  4. Home Cooking Recipe: Take out the fermented dough, sprinkle a little dry powder, and then rub it for about 10 minutes until the dough is smooth again.

    Take out the fermented dough, sprinkle a little dry powder, and then rub it for about 10 minutes until the dough is smooth again.

  5. Home Cooking Recipe: Knead the dough into a rectangular shape, apply a little water on the surface, roll it from top to bottom into a cylindrical shape, stick the knife to water, and cut the dough into 7 portions.

    Knead the dough into a rectangular shape, apply a little water on the surface, roll it from top to bottom into a cylindrical shape, stick the knife to water, and cut the dough into 7 portions.

  6. Inject steam into the steamer, apply a little vegetable oil to the steaming rack, place the raw steamed bread on the steaming rack, add the lid, and let the fermentation stand for 20 minutes. After boiling the water, turn to medium heat and steam for 15 minutes. Do not open the lid immediately after steaming. Wait 2 minutes for the heat to dissipate and then open the lid.

Tips:

1. The surface of the noodles should be in the state of three lights, that is, the state of hand light, basin light, and surface light is the best, and my difference is still a little; 2. After fermentation, force it for 10 minutes, in order to ferment After the small bubbles are generated, the bubbles are not easy to be inside the steamed buns; 3. When the knife is cut, the knife sticks to the water, so that the dough does not stick to the knife; 4. When grinding, it is as smooth as possible, only the steamed bread. The raw embryos are smooth, and the steamed steamed buns will be smooth; 5. Do not open the lid immediately after steaming, wait for two minutes to open again, so that steamed steamed buns are not easy to shrink due to sudden cold. 6, the last point is the most important, remember, steamed bun steamed in a cold water pot, can not boil the water and then release the embryos to steam;


Look around:

ming taizi soup durian tofu pizza pumpkin pork margaret jujube noodles fish bread watermelon huanren pandan enzyme red dates baby prawn dog cake lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies