Production method:
1. Flour mixing: Divide flour and yeast into two parts, and dissolve the two parts of yeast in warm water respectively. Part of the flour is made into smooth dough with warm water dissolved with yeast, that is, white dough; The other part of the flour is added with a proper amount of brown sugar, and it is made into smooth dough with warm water dissolved with yeast, that is, brown dough;
2. Fermentation: wrap both dough with plastic wrap to wake up and ferment to twice the original size. The method to judge whether the fermentation is complete: dip your fingers in flour, poke a hole in the dough, and pull out the dough behind your fingers without shrinking or sinking, that is, the fermentation is complete;
3. Molding: take out the fermented dough, knead it for several times to discharge the air bubbles inside the dough, then roll the two doughs into thin dough pieces with the same size and thickness of about 0.5 cm, stack the brown sugar dough pieces on the white flour pieces, roll them inward from one end, roll them into strips, and cut them into steamed bread blanks with the same size;
4. Proofing: add enough cold water into the steamer, put the gauze on the steamer after soaking, put the steamed bread blank on it, and let the steamed bread blank stand for 10 minutes without fire;
5. Steaming: turn on the fire, steam for 8- 10 minutes after the steamer is inflated, and turn off the fire.