Dark Brown Sugar Steamed Bread

Ingredient

Method

200 HP flour 50g LP flour pinch of bread improver (optional) 50g dark brown sugar+120ml hot water, until sugar dissolved, set aside to cool 2/3 tsp salt 1.5 tsp instant yeast ±25ml water 35g butter

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 25ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the wet ingredient and yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly to remove air bubbles.   3. Roll flat dough, and divide the dough into small portion, and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Steamed for 15 minutes. (or bake for 15-20min @ 180C) Makes 13-15 mini buns