Milk Oatmeal Brown Sugar Bun Rolls
1.
Take 150 grams of milk, add brown sugar, steam it in water, melt the brown sugar in the milk, the remaining milk melts the yeast, preferably room temperature milk, I use 250 grams of Anjia milk, the rest of the milk You can use it when you can brush the sandwich brown sugar powder!
2.
Pour flour into the yeast milk liquid, add salt to the flour, then pour the milk brown sugar liquid, the salt and sugar should not be in direct contact with the yeast, and stir it into a floc. It takes about 15 minutes to soften into a smooth dough!
3.
It's hot now, the room temperature is about 1:30, use your fingers to scorch the flour, poke it, it won't collapse, just fermentation!
4.
Roll out into a rectangle, the fermented dough is malleable, first round and then back! Try to be thinner!
5.
Brush the milk liquid first, and then sprinkle with brown sugar powder. After sprinkling, roll up the dough tightly. Be sure to make it firm!
6.
You can draw a knife in the middle, I don't feel that I'm tight!
7.
You don’t have to mark it. I did it last time, and the color depends on the amount of brown sugar used! It was too sweet last time!
8.
Use cooking oil on the steamer to prevent sticking! A little distance apart, it will grow up after being steamed! This time it takes 30 minutes to ferment for the second time! Steam in 20 minutes, steam in cold water, and then open the lid after 5 minutes!
9.
Steam for 20 minutes, steam in cold water, open the lid after 5 minutes, the faint milky aroma and the taste of brown sugar are combined, delicious, the best choice for breakfast, with homemade yogurt, Good idea!
Tips:
If you don't add brown sugar, you can add white sugar, which is milk oatmeal steamed buns!
