Materials: 500g of steamed bun self-rising flour, about 90g of brown sugar, 250g of water.

1, first prepare the ingredients.

2, microwave the water for 2 minutes, put the brown sugar into the hot water to dissolve until all dissolved.

3, wait for the water to become slightly cold, I use 130ml of water to melt the sugar, then put 120g of ice, add in the flour and stir.

4, do not pour all the brown sugar water at once, a little added, the picture can be seen in the majority of the powder can be seen into the dough can be put into the chef's machine mixing.

5, continued for 10 minutes 2-speed mixing.

6, stirred into this can slightly add two spoons of brown sugar water to continue to stir. Remember to stop the cooker when you have time to mix and turn the dough. The dough is slightly soft and a little moist, you can change the third gear mixing. Each time you mix until the disk is smooth, you can add brown sugar water, until the brown sugar water is all added.

7, mixing until the disk smooth, the dough can pull silk or can pull the hand film. Because it's a little sticky, I got a little oil on my hands when I took it out. Wait for it to ferment until it doubles in size. It was late so I put it in the freezer overnight.

8. Exhaust, shape and cut. Let the dough rise for 20 minutes. Don't touch the water during this process, otherwise it will shrink back easily.

9, cold water in the pot to steam for 15 minutes, steam immediately open the lid, do not stew, otherwise it will shrink back ~ wow, eat while hot super soft and sticky!