Raw materials: 500 grams of wheat flour, 240mL of warm water, 5 grams of yeast, appropriate brown sugar, appropriate amount of red dates.

1.500 grams of wheat flour into the basin, add 5 grams of yeast, with 240mL of warm water kneading, while pouring and mixing, first stirred into the dough flocculent, and then proceeded to kneading the dough, the beginning of the kneading is not necessary to kneading too glossy, due to the back side of the need to knead again, like that the surface layer is not smooth can also be covered tightly with a lid, hair mellow to two times as big.

2. Red dates cleaned up neatly, in addition to the core chopped up and put aside. Brown sugar particles can be put into the bag with a rolling pin, put aside.

3. The volume of the dough increases, and the internal structure is filled with air holes in the form of a honeycomb.

4. Move it to the cutting board and knead the exhaust pipe, knead it well, knead it polished, knead it to the previous size.

5. After kneading, in the center of the dough toggle an opening, put in the brown sugar in small portions, and then give it a good kneading, kneading it into the dough. Brown sugar does not have to generate water to mix the dough, brown sugar in the dough in the course of the development of alcohol will affect the structure, so that it tastes not so good when eaten. So next time you don't have to mix it into brown sugar water to knead the dough.

6. When you start kneading, the dough will be broken because the brown sugar is not combined, but it's okay to knead it again and incorporate the brown sugar into the dough. That way, the dough will be strong and dry in the case of steaming, the dough will have more energy, so it will be more very easy to bloom. This is one of the core of the blossoming of the steamed bread.

7. brown sugar and dough kneaded after the red dates into the cutting board, again the red dates and dough mixed and proportioned.

8. After kneading the dough, roll it into strips and then use a rolling pin to make it wider.

9. Then roll it up from one corner. This step is the second important for the buns to bloom. Let the buns happen to be broken pieces, that way the buns will be more very easy to bloom.10. After rolling up the strips, immediately take your hands and pull out a ball of dough. Pulled the loan mouth can not use the hand clamp it. This loan mouth is the second important bun blooming. Caught out of the split buns will be more very easy to bloom along this split, so do not cut with a knife.

11. Steam grids brush some oil anti-stick, all do after putting into the steam grids, grab mouth facing up. There is no need to press into it.

12. Put into the steam frame in the second molasses to two times the size. After the molasses is the case is to see the volume of raw embryo increased, gently press the hand will be back to bounce back quickly can be. Cover tightly, open the red, after the water boils steam for 20 minutes. After the time to simmer 5 five minutes and then open the lid.

1. The amount of brown sugar based on their own taste to adjust, love to eat a little sweeter to add a little more in.

2. The dough must be kneaded more, kneaded a little longer, the dough strong will have the energy to bloom.

3. Steaming process must be the whole process to go red, flowering more very easy. The dough must not be soft, the water does not have to put too much. After the brown sugar dissolved will become loose, so the front does not have to add too much water to knead.