Ginger and Brown Sugar Buns
Ingredients
Milk 150g / Medium-strength flour 140g / Glutinous rice flour 70g
White sugar 5g / Dry yeast 2g
Seasoning
Brown sugar 100g / Cinnamon powder appropriate amount
▼ 1. Make the dough: Take a large bowl, mix flour and glutinous rice flour.
Add dry yeast and white sugar.
Pour in warm milk, which helps with fermentation in winter.
>>Temperature should be warm enough to touch with your finger; too hot will kill the yeast.
Mix with a spoon until there is no dry powder, cover with plastic wrap, and proof until it doubles in size.
>>The mixed dough should be formable but slightly wet.
▼ 2. Make the filling: In the brown sugar powder, add appropriate amount of cinnamon powder, mix well.
▼ 3. Wrap the dough: Take out the proofed dough.
Rub your hands with oil, pinch out a small dough, fill it with the filling.
Tighten the seal, slightly flatten, and place on parchment paper for reserve.
▼ 4. Pan-fry the brown sugar pie: Pour a shallow layer of oil into a flat pan, after the oil is slightly hot, place the brown sugar pie in it.
Throughout the process, use medium heat, fry until the bottom is golden brown, then flip and continue.
>>When wrapping the dough, pay attention to whether there are any holes; otherwise, it will be like the one in the top right corner of the picture, and the brown sugar filling will leak out.
After frying both sides until golden brown, you can take it out of the pan. Remember to let it cool slightly for a few minutes, otherwise the runny brown sugar filling is easy to burn your tongue!
Sprinkle the pie crust, the brown sugar and cinnamon filling have already turned into a deep red syrup, and the cinnamon powder adds a woody aroma to the simple sweetness of the brown sugar, relieving the greasiness.
Take a bite, the dough is soft and sticky, and the brown sugar filling still has a sandy texture. You can't stop eating one after another!
