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How to make white sugar steamed buns delicious? the common practice of white sugar steamed buns

Stir-fry sesame seeds and peanuts and grind them into fines. Put the granulated sugar and the right amount of water in the pan and cook over low heat until the sugar melts. Add the ground sesame seeds and peanuts and stir well. Add the right amount of glutinous rice flour and continue to stir-fry until the stuffing becomes dry and does not stick to the pan. Add the right amount of oil, continue to stir well, and wait for the filling to become shiny. Cool the stuffing and wrap it in steamed buns.

The method and formula of white sugar steamed buns: flour 300 grams white sugar 100 grams yeast 3 grams water 150ml step: mix flour, sugar and yeast. Slowly add water and knead into a dough. Ferment the dough in a warm place for 1 hour. Knead the dough into strips and cut it into small pieces. Roll the small pieces into a circle and wrap them with the right amount of sugar. Put the wrapped dough in a steamer and steam for 10 minutes.

Environmental preparation: for secondary fermentation in a warm and humid environment, add some warm water to the steamer and put the steamer on top, but do not fire. Fermentation time: the second fermentation takes about 30 minutes until the steamed buns become more fluffy. Steaming: steam after boiling: boil the water in the steamer over high fire, then put the steamer on top and steam over medium heat for 15-20 minutes.

Melt the yeast powder with warm water, pour it into the flour and stir well, then knead it into a smooth dough, cover it with plastic wrap and ferment for two hours. Add brown sugar to the bowl, of course, some people will put white sugar, personally still like to eat brown sugar steamed buns, and brown sugar will not get hot, white sugar will get hot if you eat too much. Add some flour to the brown sugar and stir it.

Do you put salt in the stuffing of sugar buns?

Add salt and sugar packet filling as follows. First mash the cooked peanuts, rock sugar, brown sugar (or white sugar) and crush them as much as possible. Please click to enter the picture description to put the cooked black sesame seeds, mashed cooked peanuts, brown sugar, rock sugar and white noodles in a small bowl and stir into the stuffing. Please click on the input picture to describe the stuffing with a small amount of lard, salt, warm water, a little stir, stir to make a little damp feeling and you can wrap the steamed buns.

Salt 1 tablespoon milk 200g water a little fried peanut rice 50g walnut kernel 3-4 fried sesame seeds about 20g brown sugar buns noodles see the production of twistbread brown sugar stuffing with salt and onion: put the walnuts and fried peanuts (peanuts can be peeled or not) in a food bag and grind them back and forth with a rolling pin until the walnuts and peanuts are crushed.

Salt, stir well and then add sesame seeds and cake powder to mix well.

You can also choose the bowl mouth type, and then put it in the pot and steam it and then you can eat it. It tastes very good.

The softest taste of dough buns is as follows: a bowl of clear water with a little sugar and a little salt is heated to 30 degrees 40 degrees in the microwave oven (about one minute) put in a flat tablespoon of active dry yeast (sold in the supermarket, ask the clerk where yeast is), mix well to dissolve the yeast (looks a bit like mud soup) and mix noodles with the "mud soup" until it feels comfortable.

The amount of salt and sugar is relatively small, adding sugar is mainly to provide nutrients for yeast fermentation and promote fermentation. Salt can control the speed of fermentation, make the dough fluffy and more uniform, and increase the gluten of the dough.

How can sugar steamed buns be steamed?

Sugar steamed buns are steamed by adding lard to the sugar. The specific methods of white sugar buns are as follows: ingredients: full fat meat, flour, white sugar, lard, salt, yeast. What to do: prepare the flour and put in the yeast; slowly add water to stir; cover with gauze to make the noodles twice as large; mix the full-fat meat with sugar, then add lard; wrap it up and steam it in the pot.

Generally speaking, in order to avoid the non-sugar of steamed buns, we need to pay attention to the quality and amount of sugar, control the cooking time and temperature, and ensure the full mixing of sugar and other materials when making steamed buns stuffing. at the same time, we should also control the humidity of steamed buns. Only in this way can we ensure that the steamed white sugar buns can be completely dissolved and taste better.

The sugar should be pre-treated before it is wrapped: add some steamed flour in proportion, and then add some cream or melted lard. Usually the ratio of sugar to cooked flour and cream is 3:1:1. Cream or lard and cooked flour should be rubbed well by hand and then mixed with sugar. When the sugar packet or triangle is steamed in this way, the sugar will be oily and semi-flowing.

Reason: the steaming time is too short, the old noodle is not fermented well, and there is no air in it.