Steamed bun with granulated sugar(sha tang pai bao tang zhong )

Steamed bun with granulated sugar

Introduction:

"I hope every child can grow up healthy and happy!"

Production steps:

Step 1: put the raw materials into the bread maker, stir them with oil method until the expansion stage, and put them into the container

Step 2: cover and ferment to 2-2.5 times at room temperature.

Step 3: divide the dough into 16 equal parts after exhausting, roll it round, cover it with plastic film and relax for 15 minutes

Step 4: flatten the dough and roll it up and down with a rolling pin until it is about 15 cm long.

Step 5: turn it over and roll it down into a long strip.

Step 6: close the mouth tightly, put it into the baking tray, put it in a warm and humid place for secondary fermentation.

Step 7: after fermentation, brush with a layer of water and sprinkle with appropriate amount of sugar.

Step 8: preheat the oven at 170 ℃ for 15 minutes (adjust according to your oven).

Step 9: finished product drawing

Step 10: finished product drawing

Step 11: finished product drawing

Materials required:

High flour: 230g

Low powder: 160g

Fine granulated sugar: 100g

Salt: 1 / 2 tsp

Yeast powder: 7g

Milk powder: 20g

Almond powder: 15g

Whole egg liquid: 120g

Water: 15 ml

Rum: 8 ml

Soup: 75g

Butter: 60g

White granulated sugar: (surface decoration) appropriate amount

Note: [method of soup seed]: in baking, soup seed refers to the starch gelatinization by adding water to flour and then heating, or adding hot water at different temperatures to flour. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people. 1. Add 100g high powder into 500ml water and stir evenly. 2. Put it on the fire and keep stirring. When it is heated to 65 ℃, leave the fire. 3. When the batter is stirred, there will be lines. 4. Put it in a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it when it is reduced to room temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sha Tang Pai Bao Tang Zhong