1. First, put the brown sugar into a pot, add 100 grams of water, boil over high heat until all the brown sugar is melted, and leave it to warm up a little when you add the yeast, stirring well with chopsticks.

2. In a bread machine, put in the chinook, wheat flour, pour in the brown sugar water and the rest of the lukewarm water, and start kneading, until a smooth dough state can be kneaded. It's best to leave 20 grams of lukewarm water on while kneading, and adjust the amount of water as needed.

3. Take out the kneaded dough, put it into a container, cover it with plastic wrap, and let it ferment at a warm temperature of 28 degrees Celsius.

4. When the dough has doubled in size, poke a hole in the center of the dough with your index finger.

5. After the dough has risen, take it out and put it on a silicone mat. Knead the dough with your hands a few times to get rid of any air bubbles, then roll it out with a rolling pin to make a long, thin sheet, and wipe the top of the sheet with a brush and a little bit of water.

6. Then roll it up and roll it into long strips from the center to the sides.

7. Use a spatula to cut off the ends of the buns, then cut them into roughly the same size buns, knead the two cut-off pieces together, and roll them into a small round dough.

8. Place the buns in a steamer basket lined with steamer paper and let rise for about 30 minutes.

9. Let the dough rise until it is big enough to steam.

10. Steam the dough in cold water over medium-high heat for 15 minutes, then turn off the heat and simmer for 3 minutes.

11. steamed buns are ready