【ENG CC】手工刀切黑糖饅頭 如何做出光滑、鬆軟、不回縮的饅頭？ Cannes教你一次學會 成功率高 免泡打粉做法│Brown Sugar Steamed Buns/Mantou #爐灶 #食譜

Ingredient 材料： a) Taiwanese brown sugar 40g Water 110g Molasses 10g b) All-purpose flour 250g Instant yeast 3g Butter 10g 1. Stir fry the brown sugar in a pan over low heat until the sugar starts to melt and emit a rich aroma. 2. Pour the water into the pan and continue to cook the sugar until it dissolves completely. Measure 150g of the syrup. If it falls short, add additional water. Add the molasses and mix well. Set aside and let it cool completely. 3. Mix all ingredients and knead into a dough. Let it rest for 5 minutes. 4. Roll out the dough into a rectangle shape. Fold the dough into thirds, creating three layers. Roll it out and fold it in the same way again. After rolling and folding for three times you should get a smooth dough. 5. Roll out the dough into a rectangle shape again. Apply a thin layer of water on the dough before rolling it into a long log. Cut the log into smaller pieces, each in an appropriate size. 6. Place the buns into a lined steamer and let them rest for 40 to 50 minutes at a temperature between 35℃ and 38℃. 7. Bring the water to a boil and then place the buns on top of the container. Steam the buns for 8 to 10 minutes at low to medium heat. Youtube Channel:    / lou4zou3爐灶   Facebook:  / lou4zou3   Instagram:  / lou4zou3