Brown Sugar and Wheat Kernel Steamed Buns-refreshing Coarse Grains and Fine Food

Brown Sugar and Wheat Kernel Steamed Buns-refreshing Coarse Grains and Fine Food

1. Rinse the wheat kernels and let them dry, soak them in hot water for 1 hour, put them in a steamer, steam them on high heat for 20 minutes, let cool and set aside.

2. Add brown sugar and 100g water to a small pot, heat on low heat until all the brown sugar is melted, add 150g cold water, set aside.

3. Put medium and low powder in the basin and mix with yeast.

4. Slowly add the brown sugar water into the flour bowl, use chopsticks to stir it into a flocculent shape, knead it with your hands, and then knead it until the surface is smooth.

5. Add cooked wheat kernels in four times.

6. After kneading the wheat kernels into a dough, let it wake up for half an hour.

7. Knead the dough into strips.

8. Divide into 50g portions and knead into a dough.

9. Proof on a steamer for 50 minutes.

10. Cut out the cross-cut with scissors, cook in cold water, and steam for 15 minutes.

Tips:

The low flour is added to the recipe to make the taste softer. Of course, if not, you can use medium flour instead.
It is highly recommended to use brown sugar. Now when making pastry, unless there is a special styling requirement, I usually add some brown sugar for the original flavor of raw sugar.
Mai Ren is the bright spot of this pastry. It is not recommended to omit it. If you are used to eating refined rice and noodles, some coarse grains are very good, and as long as it is soaked and steamed thoroughly, adding it to the steamed buns will not be too stiff, but there will be surprises. Taste.
The dough does not need to knead out the film, the surface is smooth, and the shape is not emphasized. The same is true after the wheat kernel is added in the later stage, as long as the mixture is evenly mixed.