Some time ago, I attended a girlfriends birthday party. I tasted a brown sugar flowering taro at the hotel. I also added something like wheat kernels or melon seeds. The taste is sweet and soft, and the grainy little kernels are mixed. I haven’t forgotten that brown sugar taro for a while, and I’m doing it myself today.
Prepare the material, soy milk is cooked overnight and cooked in a pan
Pour the milk powder into warm water and mix well (the water temperature should not exceed 30 degrees, my family does not have pure milk, if there is pure milk, you can omit this step) and then put 5g salt, stir evenly. Put the yeast in and stir until the yeast and milk are evenly mixed.
Brown sugar poured in
Stir to melt without particles
Pour the brown sugar water into the bread machine, then add the flour.
Kneading function twice
After the two dough-finishing procedures, the dough was taken out and placed in a stainless steel basin with flour.
Pour into the good morning soaked milk (because of no experience, I have a mistake here, Mai Ren did not soak and cook, resulting in steamed wheat, the wheat kernel is still white, not cooked)
Continue to knead the dough for fifteen minutes by hand and knead the kernel into the dough evenly. If the noodles are thin, add some flour to it and let it dry.
Cover with plastic wrap or wet cloth to ferment in warm place, high temperature in summer, check at any time
The dough was fermented to 1.5 times larger and opened to see the honeycomb structure. Uncover the wet cloth and take out the exhaust, and when there is no air bubble, it will feel strong when you tear it by hand.
The vented dough is taken out by one-third of the dough, and then divided into a dose of about 45 g, and the dough is smashed by hand. Don't divide it all at once, because if you don't have time to steam it, you will overdo it. If the remaining dough is launched, it should be vented in time, wait for about 20 minutes, continue to divide the second dough, and the latter.
The knife edge is covered with flour, and a cross knife is placed on the small dough in the fermentation.
About twenty minutes, the dough has already been made. I have made a total of 30 in this way, and most of them have sent friends. If only two or three people eat it, it is necessary to reduce the amount of the recipe.
Put the cool water in the steamer, lay the mats, put the hoes one by one, and leave some space. (This step I forgot to take a picture, put a picture of steamed buns, in fact, the same practice)
Because it is cold water, the first pot is steamed for 20 minutes. Don't rush the lid after steaming, let the steamed buns or steamed buns in the steamer for five minutes. (I took my son out of school, this pot of steamed bread was taken care of by the aunt, so I did not take pictures)
Also taking pictures and busy with the face, the camera is not easy, the body is flour. (In other words, the second pot steamed bread only needs to be steamed for 15 minutes because the water in the pot is still hot)
The sweet and soft brown sugar blossoms the steamed buns out of the pot. Are you smashed? Then get started and make a delicious breakfast for your family!
Once you have finished eating, seal it with plastic wrap and store it in the refrigerator.