Chinese Food
Brown sugar bun
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I wanted to make toast according to Uncle Liang's recipe. However, everything in my family is incomplete. Even sugar is not enough. Fortunately, I have a big pot of brown sugar from my hometown. It seems that toast bread is made of white sugar. It's rare to use brown sugar. Guess. Brown sugar can also provide the yeast with explosive power. Why don't you try it. Because there are too many changes and fear of failure. I'm sorry to add it to Uncle Liang's learning notes. After coming out, it's inevitable for Yixiao Fang's family. But it's more than enough for him to eat. Write it out and share it with you. The deficiencies will be improved later. I used 1000g flour. Half made two toast. Half made small meal bag. All kinds of shapes and flavors. Try to satisfy them. For convenience, the quantity in the recipe is small meal bag. About 20 can be made.
Cooking ingredients
Cooking Steps
Step1:The materials of the Chinese dough are mixed the day before. Cover with plastic wrap and put into the refrigerator (6 degrees) for fermentation. Don't forget to put those two eggs in. Missing. I don't know how to insert. Just add the following. It's 8 p.m. to make up. It's planned to take 16 hours to do it after lunch the next day.
Step2:Get up early. I can't help it. It's all outside the pot. After breakfast, I'll make it quickly.
Step3:It looks like this. It's very satisfying. I think today's bread will be made.
Step4:Beat the flour, water and yeast of the main dough first, then add the middle seed. Beat until smooth. Finally add butter and salt. It's tough.
Step5:This kind of membrane. It feels OK. Stop playing the mask.
Step6:Finish the dough. Spread it into a round drum. Prepare for the first fermentation... I tickle my hands and scrape it with a scraper. It turns out to be like this. When I first came out, it was a little cleaner
Step7:After about two hours of hair, the dough swells up. It's fat and smooth. At this stage, it always feels like a cloud
Step8:After beating and exhausting, fold it into three fold and continue to ferment. No fermenter. Heat the oven to about 30 degrees. Turn it off. Put the dough in. It's too cold. Fermentation is really slow. The dough is a little dry. Helpless. How nice to have a fermenter.
Step9:Another 1.5 hours. Take it out again. Divide it into 45g small dough. Roll it. Continue to ferment.
Step10:It is planned to send another 1.5 hours. As a result, the meeting missed the time. It was sent directly for 2 hours. It's all right. Give it enough. Then we put in all kinds of fillings, baby's chocolate, red beans in the morning, raisins, figs, osmanthus and sausages made last night. Brush on the egg liquid. Some sprinkle sesame. Some sprinkle chocolate powder. Some cut hedgehog. It's not pleasant... Preheat at 180 ℃ for 10 minutes. Put it in the oven. Bake for 12 minutes.
Step11:The dough is puffing up. I'm so glad to see it. It looks like it's going to succeed. 12 minutes. A few are a little short. One more minute. After the upper layer is taken out, another minute is added to the lower layer.
Step12:It's delicious. Hedgehog's thorns are gone in the heat, leaving only shallow marks.
Step13:These are good-lookin
Step14:This bean paste is exposed. The master warned repeatedly in the book that the interfac
Step15:
Cooking tips:Be sure to pinch the dough joint tightly. That said, I guess I'll go to the pit. The filling of figs and osmanthus is a little too sweet. Next time, I won't make the filling. It's better in the dough. There are skills in making delicious dishes.
