Milky Brown Sugar Bun
1.
All kinds of ingredients are ready, self-raising powder, milk powder, brown sugar and white sugar are all weighed;
2.
Add the milk powder to the self-raising powder; stir;
3.
Add white sugar and brown sugar together, soak and melt with warm water of about 30 degrees;
4.
Add to the flour, stir with chopsticks; stir while adding;
5.
Stir it into a flocculent state, and it's fine; the amount of water can be adjusted appropriately according to the water absorption of the flour;
6.
Put it into the cook machine, select the 2nd gear, the stirring function;
7.
After the procedure is over, let it stand for 10 minutes; take it out, sprinkle some dry powder, and knead it into a smooth dough;
8.
Roll it out first, and when you roll it up, try to be as close to it as possible;
9.
Cut into steamed bun embryos;
10.
Put the code into the steamer one by one. I use the Zhenmi Wanghong Steamer, which produces steam quickly in 10 seconds, and puts the embryo on the steamer for proofing, which takes about 20 minutes;
11.
After waking up, choose 20 minutes, timing, this steamer has an external water tank, you can freely add water in the middle, and it can be folded to save space; it does not occupy space;
12.
When the program ends, there will be a prompt sound; wait another 5 minutes, open the lid, and it will be fine;
13.
The delicious brown sugar buns can be eaten. It happens to be the afternoon snack time, and you can eat 2 of them.
Tips:
Brown sugar steamed buns, today we use self-rising flour without adding yeast. The temperature of the water is controlled at about 30 degrees and one shot is completed! The amount of water can be adjusted appropriately according to the water absorption of the flour. Stir while adding.
