Guangdong Shunde brown sugar muffin how to make Guangdong Shunde brown sugar muffin

1. Material: brown sugar 150g, water 200g, yeast 3g, glutinous rice flour 250g.

2. Add brown sugar into water until the sugar melts, and then cool it to about 40℃.

3. Add a little warm water to the yeast and stir until it melts.

4. Add brown sugar water into the powder and stir until there are no particles.

5. Add yeast water into the slurry and stir evenly. Just lift the slurry to a continuous streamlined state. If it is too thin, add some powder; If it is too thick, add some water. Ferment for 30 minutes. There are a lot of bubbles in the fermented batter, which are discharged after being stirred evenly. Brush the bottom of the plate with oil, pour in the batter, shake out big bubbles and steam in cold water for 25 minutes.