Brown sugar rice steamed buns
Overview
Brown sugar, whole wheat flour and rice are added to this steamed bun. The finished product is soft and has some toughness, probably because of the addition of rice. It may be that the color of my brown sugar is not very deep, or it may be that the brown sugar is not enough. The finished product is only a little light yellow, but I feel that the sweetness is about the same for me personally. I personally don’t like it too sweet, but if you like it sweet, you can add more brown sugar and the taste will be richer.
Tags
Ingredients
Steps
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Dissolve the brown sugar with boiling water, mix the two flours, and dissolve the yeast with warm water.
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First pour the yeast water into the flour and stir, then pour in the brown sugar water (do not pour in the impurities precipitated at the bottom), and use chopsticks to mix until it becomes flocculent.
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Add cold rice.
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Knead into a smooth and slightly hard dough.
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Cover with a damp cloth or plastic wrap and ferment in a warm place until doubled in size. Press a hole with your finger to prevent it from shrinking.
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Deflate the dough and knead it back to its original size. After fermentation, the dough will generally become wet and soft. If it is too wet and sticky, you can add an appropriate amount of dry flour and knead it.
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Divide into several small doses.
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Then knead them one by one for a while and shape them into cylindrical shapes and place them at a certain distance apart.
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Cover it with a damp cloth or plastic wrap and let it ferment for the second time until it becomes larger and lighter.
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Pour cold water into the pot and steam for 8-10 minutes after the water boils. (The specific time depends on the size of the dough)
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When the time is up, turn off the heat and simmer for another 3-5 minutes. If you can't finish it at one time and freeze it, just steam it until soft next time.
