Red sugar barley

1

After one hour of hot water bubbles, McNain rinsed dry, rinsed into the steam pan, steamed in the fire for 20 minutes, and left cold。

2

add red sugar and 100 g of water to the small pot, heat it up, melt it all, and add 150 g of cold water to it。

3

Powder in the basin and yeast mixing。

4

Gradually adding red sugar water to the flour basin, mixing it with chopsticks into a swirl, swirling it with a hand, and smoothing it to the surface。

5

Joined in four rows of ripe wheat。

6

When you're in McNain, you wake up for half an hour。

7

Put the noodles on the strip。

8

it's divided into 50 g, in groups。

9

Up the steam cage wakes up for 50 minutes。

10

Cut it out with scissors, cold-water pan for 15 minutes。

Low-gluten flour is included in the recipe for a softer texture; of course, if you don't have any, all-purpose flour can be used as a substitute. I highly recommend using brown sugar. Nowadays, unless there are specific shaping requirements, I generally add some brown sugar when making pastries for that natural coarse sugar aroma. Wheat berries are the highlight of this pastry, so I do not recommend omitting them. For those used to eating refined rice and flour, adding some coarse grains is very beneficial. As long as they are soaked soft and steamed thoroughly, adding them to the steamed bun won't make it too hard; instead, it provides a surprisingly pleasant texture. The dough does not need to be kneaded until a membrane forms; a smooth surface is sufficient. We don't focus on shaping, and the same applies when adding the wheat berries later—just make sure they are evenly mixed.