Ingredients: 300g of low-gluten flour, 60g of old brown sugar, 3g of yeast, proper amount of chopped walnuts, proper amount of cooking oil10g, proper amount of sugar, a little condensed milk, proper amount of black sesame powder and sesame seeds, and proper amount of cold water. Technology: put the old brown sugar into the pot, add a little water, and heat it on low heat to melt the old brown sugar. When the temperature of brown sugar Jiang Shui is lower than 40℃, add yeast, stir evenly, and let stand for 5- 10 minutes to make the yeast fully active. Put 300g wheat flour into the pot, gradually add the old brown sugar yeast water, stir it into a flocculent state with wooden chopsticks, and knead it into a smooth batter. Then warm water will make it mellow, about 1 hour, twice the size, honeycomb and extreme. There is no oil in the pot. Stir-fry walnuts with slow fire until the walnuts slightly change color. Add cooking oil, white sesame seeds, stir-fry again, and add a little condensed milk after the truce. jiaozi will be wrapped.

Exhaust pipe and dough, cut into steamed buns, roll thin with a rolling pin, add walnut dumpling stuffing, wrap it like a steamed bun and knead it into steamed bread. Secondary fermentation is a crucial process, remember. Put the cooked old brown sugar and dried fruit steamed bread into the pot, ferment it in warm water for 30 minutes, then steam it for 15 minutes, and turn off the fire for 5 minutes. Yes, the delicious old brown sugar and dried fruit steamed bread is ready! Raw materials: 250g wheat flour, 0/00g old brown sugar/kloc-,200g boiled water, 5g aluminum-free baking powder. Technology: add boiling water to the old brown sugar and stir until the sugar melts. After cooling, sift in wheat flour and baking powder and mix well. The prepared batter is relatively thick. If the batter used to make hair cakes is too thin, it will be sticky when steamed, so the batter used to make hair cakes is generally dry and thick.

You don't have to wake up after mixing. Put it in the container immediately. Be sure to put it in 8 or 9 minutes. Too little can't blossom. If you steam in a bowl, you can brush some oil in the bowl, which is more likely to die. Put more water in the stainless steel steamer (because the watch cover can't be half-opened, so as not to paste the water pot). After the fire boils, put it into the cake paste and steam it for 20 minutes (depending on the utensils you steam, if the ceramic cup is thick, you need to increase the cooking time). If you want the cake to bloom, you need to steam it all the time, which is also very important for the cake to bloom! After steaming, simmer for three minutes and open the watch cover. When opening the cover, take it off obliquely. Be careful not to let water drop on the cake. 5 minutes to make jujube steamed bread. Boil jujube with water and old brown sugar for 5 minutes. Separate red dates from brown sugar water, add yeast powder to flour, add brown sugar Jiang Shui which has been boiled in warm water, and knead the flour.

The surface need not be too soft, but it should be harder. Because ripe dates also contain water, which is enough to synthesize a non-smooth batter. A cold and mellow night. In the morning, knead the remaining jujubes into noodles and cut them into sections. Put warm water in the stainless steel steamer, pour in the cut steamed bread and wake for half an hour. After steaming for 25 minutes, the sweet jujube steamed bread is ready. We can see the surface, the fermented dough is usually twice as big as the original, and the fermented dough is soft and fluffy; Secondly, we can see the internal structure and mechanism, and the mechanism of fermented dough is obviously honeycomb and relatively symmetrical; In addition, we can dip our fingers in some dry flour and press a nest in the middle of the batter. The batter will not rebound and collapse, but it is mellow.