The second step, 160 grams of flour, sifted through a sieve and poured into the melted brown sugar water (so that the flour is not prone to particles, good mixing), knocked into a room temperature egg, and stirred together, stirring, be sure to stir in one direction, so that the batter out of the chewy, stirring well, stirring into a fine, non-granular thick paste.
The third step, after stirring, prepare a six-inch chiffon cake mold, I use a living bottom, better release, the batter stirred into the mold, covered with plastic wrap, placed in a warm place, hair until double the size. (Molasses time is not fixed, depends on the temperature, you just observe that there is the original batter twice the size on it).
The fourth step is to put the molasses batter on the table and shake it a few times to shake out the air bubbles inside, so that the steamed cake will have a fine texture. Wash the red dates, cut them into two halves with a knife, and remove the core inside, and spread them evenly on the fermented batter.
The fifth step, add water to the pot, the water boiled, put the batter into the pot, steam on high heat for 30 minutes, turn off the fire, and then simmer for five minutes, open the lid of the pot, delicious brown sugar hair cake is ready.