Brown Sugar Flowering Bun

Ingredients:

1. Plain flour – 600g,

2. Brown sugar– 220g,

3. Yeast – 12g

4. Alkaline water – 30ml（or baking soda, 6gm dilute with water）

5. Luke warm water, ~42degree Celsius - 240ml

Procedures:

1. Dilute 12g of Yeast into 240ml of luke warm wate, then stir about 3 to 5 minutes until you see the bubble forming on the surface of water.

2. Add in 360g of plain flour and then knead the flour into dough. Cover the bowl that contain the dough with a piece of cling wrap.

3. Let the dough proof for the first time for about 1 hour. The best to proof the dough with yeast between 28 – 35 degree Celsius. Dough is able to proof to the size of one time more.

4. After the first proofing, add in 30ml of alkaline water together with 220g of brown sugar and knead the dough evenly .

5. Add in another 240g of flour to the dough and knead evenly, might need about 15minutes of continuous kneading of the dough until the flour and sugar are evenly mixing in the dough.

6. Cover the bowl with the cling wrap and proof the dough for second time (The second rising, or proofing, gives a better volume, a more mellow yeast flavor and a finer texture to breads) for about another 2 hours。

7. After second proofing, bring out the dough from bowl and knead the dough into elongated shape. Separate the dough into 60g small bun.

8. Just put the small bun without further shaping or knead in the steamer. Can let the bun sit on a piece of 80mm square oily paper to prevent sticking of the bun to the bottom of steamer .

9. Steam the buns for about 25 minutes (or until the inner dough reaching 100 degree Celsius)

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