Brown sugar little buns, overall soft and fluffy, with a tender texture, stretchy and long, solved in a bite or two.

Add 40 grams of brown sugar to 35 grams of boiling water, stir well, and after the brown sugar dissolves, let it cool for later use.

Add 160 grams of high-gluten flour, 3 grams of yeast, 1 gram of salt, 1 egg, and brown sugar water into the stand mixer, and start mixing.

Stir for about 15 minutes, and after the dough forms a rough membrane, add 30 grams of unsalted butter softened to room temperature, and continue stirring.

Stir for about 20 more minutes until a relatively thin film forms.

After taking out the dough and kneading it into a round shape, cover it with plastic wrap and let it ferment at room temperature until it doubles in size during summer. (Note: In winter, find a warm place to ferment)

For the fermented dough, dip your finger in some flour and insert it into the center of the dough. If it neither springs back nor collapses, the fermentation is complete. (Note: if it springs back, it is under-fermented; if it collapses, it is over-fermented.)

Take out the dough, release the air, and then knead it into a long strip.

Divide evenly into 6 portions, about 50 grams each, then roll into balls.

Roll the dough into balls and place them into the six-cup mold.

Do not turn on the oven, place a bowl of hot water inside, and let it help ferment until it doubles in size, about 1 hour.

Take out that bowl of water, preheat the oven to 170℃, bake for 15 minutes, and after the surface has colored, cover with a piece of foil to prevent the surface from burning too much.

Brush a layer of butter on it while it's hot after coming out of the oven, it looks a bit better.

Brown sugar mini buns, done O(∩_∩)O

Tear it by hand and eat, very chewy.

Overall soft and tender in texture, small in size, and when torn apart, it stretches long and silky.