黑糖性溫味甘，具有補血調經，行血散寒，補中益氣，活血止疼祛瘀，健脾暖胃等功效。把它混入包子裏，香濃絲滑，甜而不膩，並且健腦益智，營養豐富，大人小孩都適合當早餐或下午茶。

分量：12粒 （大約40克）

材料： 中筋麵粉/包粉 300克 黑糖 50克 速溶酵母 3克 泡打粉 3克 油 1湯匙 溫水160毫升

做法： 1.將50克黑糖倒入 160克溫水中，把黑糖攪拌至融化 2.碗裏倒入300克 中筋麵粉/包粉， 3克速溶酵母 和3克泡打粉 3.先加入150毫升黑糖水，用筷子攪拌成絮狀（留少許做調整） 4.用手揉成團，加入1湯匙油，繼續和面至油吸入面團裏 5.揉了大約5分鐘，蓋上蓋子，讓麵糰發酵至2倍大（大約1小時左右） 6.發酵好後，用拐麵杖反復摺疊按壓排氣，然後將麵糰捲起，搓成長條，再均勻分成12粒小面團（大約40克一粒） 7.取一個小面團，用拐麵杖把面團搟扁，把周圍的搟薄，中間部份厚；放入1大匙的黑糖，包成包子 8.將包子放入蒸籠，保留好一定距離，蓋上蓋子，進行二次發酵15分鐘 9.鍋裏放好清水，放上蒸籠，然後開火，蒸15分鐘即可。 10.熄火後，待3分鐘後打開蒸籠，這樣可避免成品受到急速的溫度變化而影響外觀。

Steamed brown sugar buns

Brown sugar is warm and sweet in taste, has the functions of nourishing blood and regulating menstruation, promoting blood circulation and dispelling cold, nourishing the middle and replenishing qi, promoting blood circulation, relieving pain and removing blood stasis, strengthening the spleen and warming the stomach. Mix it into the steamed buns, it is fragrant and silky, sweet but not greasy, and is brain-friendly and nutritious. It is suitable for both adults and children as breakfast or afternoon tea.

can make 12pcs buns (approximately 40 grams)

Ingredients: All-purpose flour/Pau flour 300g 50g brown sugar Instant yeast 3 grams Baking powder 3g 1 tbsp oil 160ml warm water

practice: 1. Pour 50g of brown sugar into 160g of warm water, stir the brown sugar until melts 2. Pour 300g of all-purpose flour/Pau flour, 3g of instant yeast and 3g of baking powder in a bowl. 3. First add 150ml of brown sugar water, stir with chopsticks to form a flocculent (leave a little for adjustment) 4. Knead into a dough by hand, add 1 tablespoon of oil, and continue to knead the dough until the oil is absorbed into the dough 5. Knead for about 5 minutes, close the lid, and let the dough rise to twice its size (about 1 hour) 6. After the fermentation is complete, use a rolling pin to repeatedly fold and press to exhaust, then roll up the dough, knead it into a strip, and divide it into 12 small dough (about 40 grams each) 7. Take a small dough, flatten the dough with a rolling pin, thin the surrounding dough, and thicken the middle part; add 1 tablespoon of brown sugar and wrap it into a bun 8. Put the buns in the steamer, keep a certain distance, close the lid, and carry out the second fermentation for 15 minutes 9. Put water in the pot, put on the steamer, then turn on the fire and steam for 15 minutes. 10. After turning off the heat, wait for 3 minutes to open the steamer, so as to prevent the finished product from being affected by rapid temperature changes and affecting its appearance.