1. Filling: black sesame powder and brown sugar are mixed well (preferably beaten with a cooking machine), and the ratio is about 1: 0.7, with a little more black sesame powder.

2.3 cups of flour (I use the cup that comes with the rice cooker), 1 teaspoon of yeast, 1 tablespoon of sugar, 140ml of water (depending on the flour) and flour, then 1 teaspoon of sunflower oil is kneaded into a smooth dough, fermented at room temperature, and opened to form a honeycomb when it is big.

3. Squeeze the dough out of the air, knead it into strips, divide it into several doses, roll it into a round dough sheet with thin edges and thick bottom like a steamed stuffed bun, wrap it with stuffing, and pinch it from three directions to the middle while pinching it tightly. I pinch a little lace casually.

4. After all the bags are wrapped, put them in the pot and let them stand for about 15 minutes, then steam them on high fire for 15 minutes, and pay attention to the tightness around the pot. Don't open the lid immediately after turning off the fire, just wait for two or three minutes.