Melt brown sugar with warm water. Heat fresh milk with insulated water.

Flour+sugar+salt+yeast powder+olive oil, stir well slightly. (Don't let salt come into contact with yeast, so as not to affect fermentation.)

Add fresh milk and knead until the dough is smooth. If it is too dry, add fresh milk. If it is too wet, add flour. Be sure to add slowly.

Cover the dough upside down in a steel basin and let it stand for relaxation 10 minute. Brown sugar dough is also made in this way.

Roll the dough into a rectangle.

Roll it into a rectangle after 30% discount. The thinner the better. Be sure to squeeze out the air to make detailed steamed bread.

Put the long piece of brown sugar on the long piece of fresh milk and roll it gently to make the two doughs stick together. Sprinkle raisins evenly, roll them into a cylinder, and press the sides. (It was done too smoothly, and I forgot to take a photo and leave a certificate.) Cut a section about 5cm wide, spread steamed bread paper, put it in a steamer, put a cup of warm water (about 500g) to assist fermentation, and ferment for about 40 minutes. After the fire boils, turn to medium heat for steaming 15 minutes. Open a slit of 1cm to dissipate heat, and then open the lid for about 5 minutes.

A small belly protruding from the side.