Sugar package(tang bao )

Sugar package

Introduction:

"Traditional sugar buns are filled with brown sugar and white flour, which is too sweet and greasy. This time, the white flour was removed from the stuffing, the sugar was reduced, and sesame, peanut and rock sugar were added, which was sweet and delicious. "

Production steps:

Step 1: sift the medium gluten powder;

Step 2: the yeast is boiled with warm water;

Step 3: yeast water is added into the sifted flour and mixed into flocs;

Step 4: knead into smooth dough and ferment at room temperature for 90 minutes;

Step 5: powder the cooked black sesame, rock sugar, brown sugar and cooked peanut respectively;

Step 6: mix well in a small bowl to form the filling;

Step 7: put the dough on the panel sprinkled with dry flour and knead to exhaust;

Step 8: divide the dough into 8 small pieces and knead them round;

Step 9: roll into 8 pieces;

Step 10: pack the stuffing into the bun;

Step 11: make 8 sugar packages;

Step 12: brush oil on the drawer, put sugar into the pot and wake up for 20 minutes;

Step 13: wake up the sugar bag;

Step 14: bring to a boil over high heat, steam over medium heat for 15 minutes, turn off the heat and simmer for 3 minutes;

Step 15: take out the pot and put it on the air rack to cool.

Materials required:

Medium gluten powder: 200g

Yeast: 2G

Water: moderate

Cooked black sesame: 15g

Cooked peeled peanuts: 15g

Rock sugar: 15g

Brown sugar: 15g

Note: 1. The proportion of black sesame, cooked peanuts, brown sugar and rock sugar in the stuffing is 1:1:1:1; 2. Knead more dry flour into the dough before rolling, so that the steamed sugar package will not collapse and will be better eaten.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Tang Bao