1.First, put the brown sugar into a pot, add100g of water, boil it over high fire until the brown sugar is completely melted, add yeast when it is placed at a low temperature, and stir it evenly with chopsticks.

2. Put Arowana and wheat flour into the bread machine, pour brown sugar water and the rest warm water, and start kneading dough until it is smooth. It is best to leave 20 grams of warm water when kneading dough, and adjust the amount of water as appropriate.

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

4. Ferment to twice the size, poke a hole in the middle of the dough with the index finger dipped in 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. Knead the dough by hand for a few times to remove a little air bubbles. Then roll it into thin slices with a rolling pin, and wipe 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 of similar size, and knead the cut two ingredients together to form a small round dough.

8. Put the steamed bread dough embryo 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 simmer for 3 minutes.

11.The steamed bread is ready.