Whole wheat brown sugar steamed bread recipe-Chinese Food-best chinese food recipes-cooking food

Whole wheat brown sugar steamed bread

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The first memory of brown sugar steamed bread is in Wenzhou. Wenzhou people will call steamed bread baozi, bread, yellow steamed bread or doutoubao. Daitoubao can be understood literally. Huangbaotou is a metaphor for students with poor academic performance. I've been puzzled. Back to Yongjia junior high school. I especially like to eat yellow bread for breakfast, but my academic performance is always the first. I feel that brown sugar steamed bread has been wronged. Now, since I can make my own steamed bread, I've bought the brown sugar steamed bread outside again. I've added a lot of brown sugar. It's not as sweet as the outside. So, there are a lot of brown sugar steamed bread outside. It's definitely added with sweet element and pigment. It's estimated that there is no brown sugar. Brown sugar is not cheap. If you want to eat healthy steamed bread, you'd better make it by yourself. Besides, it's very easy and convenient to make it by hand. For specific tips, please refer to another where is the secret of handwork and noodles I wrote. There are detailed precautions. Once mastered, noodles will become

Cooking ingredients

normal flour (medium gluten flour):200g

whole wheat flour:50g

Cooking Steps

Step1:Add yeast into the water. Leave for 2 minutes. The water temperature should not exceed 45 ℃.

Step2:Add all the other materials.

Step3:Use chopsticks to stir into floccules. Don't feel too dry and add extra water. Use a scraper to scrape the flour on the basin around to the middle.

Step4:Use chopsticks to stir into floccules. Don't feel too dry and add extra water. Use a scraper to scrape the flour on the basin around to the middle.

Step5:Ten more minutes.

Step6:Start kneading. It's about 2 minutes. You'll have a smooth hand.

Step7:Attach the plastic wrap. Poke a few holes with a toothpick. Start fermentation. Ferment to twice the size of the original dough. One hour in summer and three to four hours in winter.

Step8:Ferment to twice the size of the original dough. One hour in summer and three to four hours in winter.

Step9:Poke a hole. The dough doesn't shrink or sink. It means the fermentation is good. There are honeycombs in the middle of the dough.

Step10:It's time to add some extra dry powder. If the requirement is not high, it's about three minutes. The more you knead the bread, the more chewy it is. The smoother the surface.