【黑糖鮮奶饅頭】

Brown Sugar Milk Steamed Bun Recipe

☕️ 材料（Ingredients）

中筋麵粉：500g

鮮奶：240g

黑糖：100g

耐高糖酵母：5g

All-Purpose Flour: 500g

Fresh Milk: 240g

Brown Sugar: 100g

High-Sugar Yeast: 5g

👩🏻‍🍳 製作步驟（Steps）

1. 融化黑糖 (Dissolve Brown Sugar)

將黑糖與 30g 熱水混合，加熱至完全融化。

加入鮮奶攪勻，務必放涼至「手溫」再進行下一步。

Mix brown sugar with 30g hot water until dissolved. Add milk and let it cool to room temperature.

2. 激活酵母 (Activate Yeast)

加入酵母攪拌，靜置 5 分鐘等待活化。

Add yeast, stir well, and let it sit for 5 minutes.

3. 揉成麵團 (Knead the Dough)

將液體分次倒入麵粉，揉至「三光」（手光、盆光、面光）。

Pour the liquid into the flour gradually. Knead until the dough is smooth.

4. 第一次發酵 (First Proofing)

蓋上保鮮膜，發酵至兩倍大（約 40-60 分鐘）。

Cover and proof until doubled in size (approx. 40-60 mins).

5. 排氣整形 (Degas & Shape)

排氣揉勻，分成 10 等份（約 90g/個），揉圓成饅頭狀。

Degas the dough, divide into 10 equal portions, and shape into rounds.

6. 二次醒發 (Second Proofing)

靜置醒發 20-30 分鐘，按壓能快速回彈即可。

Rest for 20-30 minutes until they bounce back when pressed.

7. 蒸制出鍋 (Steaming)

水開後上鍋，大火蒸 12-15 分鐘。

關火後「悶 3 分鐘」再開蓋，防止塌陷。

Steam over high heat for 12-15 mins. Turn off the heat and wait 3 mins before opening the lid.

⚠️ 避坑錦囊 (Tips for Success)

📍 溫度控制：液體務必降溫至手溫，否則酵母會失效。

Control the temperature to keep the yeast active.

📍 質地細膩：黑糖須先完全融化，避免口感顆粒感。

Ensure the sugar is fully dissolved for a smooth texture.

📍 夏天守則：建議使用冷藏鮮奶，平衡過快的發酵速度。

Use chilled milk in summer to manage fermentation speed.

📍 時間耐心：黑糖饅頭發酵較慢，請給它足夠的空間長大。

Be patient, as brown sugar dough proofs slightly slower.

📍 保存建議：冷藏 3-4 天，冷冷凍則可長期保存。

Store in the fridge for 3-4 days or freeze for longer storage.