1. First, put the brown sugar into the pot, add 100g water, and cook over high fire until the brown sugar is completely melted. When it is placed at a low temperature, add yeast and stir evenly with chopsticks.

2. Put the arowana and wheat flour into the bread machine, pour the brown sugar water and the remaining warm water, and start kneading the dough until the dough is smooth. It is best to leave 20 grams of warm water when kneading noodles, and adjust the amount of water appropriately.

3. Take out the kneaded dough, put it in a container, cover it with plastic wrap and ferment it in a warm environment of 28 degrees.

4. Ferment to twice the size, poke a hole in the middle of the dough with the forefinger stained with powder, and it means that the fermentation is good without retraction or collapse.

5. After the dough is fermented, take out the dough and put it on the silica gel pad. Rub the dough with your hands several times to remove a little air bubbles. Then roll it into thin slices with a rolling pin and put a little water on it with a brush.

6. Then roll it up and rub it into long strips from the middle to both sides.

7. Cut off both ends with a scraper, then cut into steamed bread dough with similar size, and knead the cut two ingredients into a small round dough.

8. Put the dough embryo of steamed bread into a steamer with steamer paper and wake it for about 30 minutes.

9. When the dough embryo wakes up to a big circle, it can be steamed in the pot.

10. Steam in cold water, turn on high fire, steam in medium fire after SAIC 15 minutes, turn off the fire and stew for 3 minutes.

1 1. The steamed bread is ready.