Brown Sugar and Cinnamon Grains Soft Ou Bao

Published Jan 16, 2022 at 14:00pm ET

Food Material List

1 Soup type
2 Medium gluten powder 60g
3 Brown sugar 20g
4 Boiling water 260g
5 dough
6 Medium gluten powder 120g
7 Miscellaneous grain powder 250g
8 Softening butter 60g
9 Cinnamon powder 5g
10 salt 3G
11 Angel Sugar-tolerant Instant Dry Yeast 5g

Operational steps

1 First, make soup seeds in the simplest way. Mix 60g medium gluten powder with 20g brown sugar in a large bowl, then pour 260g boiling water into it. Stir continuously in an egg beater until it becomes a uniform batter and cool to room temperature.
2 Mix the dry ingredients except butter in a large kneading bowl evenly, dig a volcano in the middle, pour the cool soup into the bowl, stir it with a wooden spoon or rubber knife into a snowflake shape, roughly knead into a ball, then add butter, continue to knead until the bowl wall is smooth and the dough is slightly sticky. Take out the dough and put it on the operating table.
3 Take the dough in one hand and throw it on the surface of the table, roll it up as you like, take the scraper in the other hand, and send the dough to the hand of the wrestler. According to the different strength, it needs to be repeated 100 to 200 times. When the surface is smooth enough after roll-up, the dough ductility can be tested.
4 Dip your hands in flour, pull down a small piece of dough, knead it into a dough, and then slowly unfold it against the window. If the gluten is cracking, and you can pull out a thin film that transmits light, thats all.
5 Weighing the dough, dividing it into four equal parts, rolling it round and putting it on the flour table, kneading the top of the bowl and fermenting it for the first time.
6 About 90 minutes later, dough doubles. Flatten (exhaust) one by one and form the desired shape. I made two shuttles and two circles, put them on the baking tray, put them in the oven for the second fermentation, and after about 60 to 70 minutes, the dough was twice as big again.
7 When dough is doubled, remove the baking tray, knife the dough, spray water, and preheat the oven to 190 degrees.
8 It takes 25 to 30 minutes to bake. First, put it in the middle and lower layers of the oven, then take out the baking tray in 15 minutes, turn 180 degrees inside and outside, spray water again, and then put it in the middle of the oven. If the surface is too dark, it needs to be covered with aluminium foil. Remove immediately after baking and cool on the grill.
9 The bread is soft, with a slight sweetness and cinnamon fragrance. Its delicious for breakfast.
10 In the previous section, it should be cool before cutting. Bread can be frozen in a sealed bag for one month or stored at room temperature for one to two days. It cant be refrigerated.

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