Red sugar and rice
By VicentaLakin
This bun is accompanied by red sugar, whole wheat powder and rice, and has some resilience in the finished product, which should be the reason for the addition of rice. Maybe my red sugar's not dark enough, or red sugar's not enough, and the finished product is just a little light yellow, but I feel like sweetness is almost as good to me as it is to me personally, and I don't like it too sweet, but sweet ones can add some red sugar, and the taste will be more rosy。
Recipe Recommendations
- ordinary flour
- whole wheat flour 50 grams
- sugar-tolerant yeast 3 grams
- water appropriate amount
- cold rice appropriate amount
- brown sugar 60 grams
- sweetening
- steamed
- several hours
- simple
Steps for Red sugar and rice
1
The red sugar is fully watered, the flour is mixed and the yeast is watered with warm water。
2
Flour is mixed with yeast water, then red sugar water (the bottom sedimented impurities do not fall) and stinged with chopsticks。
3
Then join the cold meal。
4
And it's a smoother, slightly hard face。
5
Covers a wet cloth or a fresh membrane, fermenting twice the size of the warmth and pressing a hole with a finger。
6
The exhaust is rolled back to its original size, and the rear fermentation is usually softer and too wet to stick with proper dry powder。
7
Separated into a number of small agents。
8
A little bit of cylindrical space, one at a time。
9
They are covered with wet cloths or fresh film, and undergo a second fermentation, which becomes light and light。
10
Cold water on the pan, 8-10 minutes after the water starts steaming. (Specific timing of face-to-face group size adjustments)
11
It'll be three to five minutes before the fire's over. It'll be frozen at once. Next time, it'll be just steam。