1, brown sugar warm water melted (I used Zhaotong Qiaojia brown sugar, one at a time is very convenient, just two).

2, 3 grams of yeast in brown sugar water melted and poured into 350 grams of flour, stirring no dry flour after kneading into a soft dough.

3. Put it into the refrigerator to ferment overnight (5℃ in my refrigerator), and take it out early the next morning to return to the temperature for 15 minutes.

4, 15 minutes after the first exhaust, squeeze out the air, and then sprinkle some dry flour to knead the dough for three minutes, at this time will be ahead of the chopped dates into the dough and continue to knead, the dates and buns fully kneaded together.

5, the dough rolled long and cut into equal doses, take a dose of clockwise or counterclockwise twist a circle, the interface is facing down, cut side up in the steamer basket, in the smooth cut surface cut cross cuts, the rest of the dough repeat the above operation.

6. Steam the dough in cold water for 5 minutes over high heat, then over medium heat for 8 minutes, remove from heat and wait 3 minutes before uncovering.