Brown Sugar Rice Buns
1.
The brown sugar is dissolved in boiling water, the two types of flour are mixed, and the yeast is dissolved in warm water.
2.
Pour the yeast water into the flour and stir, then pour in the brown sugar water (do not pour the impurities that settle at the bottom), and mix it with chopsticks into a flocculent shape.
3.
Then add cold rice.
4.
Mix into a smoother and harder dough.
5.
Cover with a damp cloth or plastic wrap, ferment to double its size in a warm place, and press a hole with your fingers without shrinking.
6.
Exhaust and knead back to the original size, the dough will generally become wet and soft after fermentation. If it is too wet, you can add an appropriate amount of dry powder to knead.
7.
Divide into several small doses.
8.
Then knead them one by one for a while and place them in a cylindrical shape and place them at a certain distance.
9.
Cover it with a damp cloth or plastic wrap, and carry out the second fermentation until it becomes larger and lighter.
10.
In a pot on cold water, steam for 8-10 minutes after the water is boiled. (The specific time depends on the size of the dough)
11.
When the time is up, turn off the heat and simmer for 3-5 minutes. You can't finish freezing at one time, just steam it next time.
Tips:
1. No whole wheat flour can be replaced with ordinary flour.
2. Ordinary flour is 250 grams at the beginning, and 30 grams is the approximate weight added after a hair is made.
