Brown Sugar Buns & Black Sesame Buns
1.
After 70 grams of brown sugar is added to 100 grams of hydration, it is boiled over medium and low heat until large bubbles are formed, and then 68 grams of cold water are poured into the caramel liquid. Add 300 grams of flour and 3 grams of high-sugar-tolerant yeast to the caramel liquid to form a smooth dough. //// In addition, there are 400 grams of flour left, add the remaining 224 grams of water, 4 grams of yeast, and 8 grams of black sesame powder to knead into a smooth dough.
2.
Cover and ferment to double size.
3.
Take out the dough, knead, and exhaust.
4.
It seems that there is no fixed number of grams for the size of steamed bun dough, right? I divided the two doughs into 14 doughs according to the size of the steamer, knead until the surface is smooth, and bake for 20-30 minutes.
5.
The second-made dough feels light in your hand. Ready to be steamed...
6.
A small piece of oily paper is placed under the dough (or a little oil is brushed on the upper steaming grid) to prevent sticking to the pan. I am used to steaming in the pot after boiling the water. After 18-20 minutes of high heat steaming, the heat can be turned off. At this time, don't open the lid in a hurry. Wait 3 minutes after steaming, and the steamed buns will not shrink after opening the lid.
