The first step is of course to rise the dough. First, mix brown sugar with water and heat to melt the sugar cubes until it becomes sugar water completely. Then cool the sugar water to room temperature, just warm to the touch. Add the dry yeast, add the flour, and form a soft, non-sticky dough, and leave it in a warm place to ferment. The length of the fermentation process varies, depending on the temperature of the environment, the fermentation process is 2 times the size of the good, you will see a gap inside, well down will spring back is good. Here you need to pay attention, do not ferment for too long, otherwise, huh, you can try. The practice of brown sugar flour cake step 1

This is my use of brown sugar, each time with a bag, water added more than the face of the color of some light, according to personal taste can be adjusted at will brown sugar flour cake practice step 2

This is my use of baking powder, are sachets, good to grasp the amount of I used each time, each time a bag, each time a pot of steam steamed buns can be roughly. I'm not sure if you're going to be able to get the best out of this, but I'm sure you'll be able to get the best out of this, and I'm sure you'll be able to get the best out of this, and I'm sure you'll be able to get the best out of this. The first thing you need to do is to make sure that you have the right amount of money to pay for the work you're doing.

After the good hair after the flour, add some good flour, kneading for about ten minutes, so that the face can make the retraction tough, but to ensure that the face of the soft ah, whether it is a bun or cake should be soft soft surface, but do not stick to the hands of the appropriate amount of flour to kneading. After kneading the dough will be divided into cake size dough, cake kneaded a few times and then rolled into a thin sheet, in the thin sheet of dough with a brush evenly brushed with cooking oil, not too much oil Oh. Then evenly sprinkle salt, not too much, or too salty. Finally, evenly spread some thirteen spice powder, roll up, pinch the edges, and then pat into a dough, rolled into a slightly thicker pastry.

Because of the winter cold I do not wait for the dough to ferment on its own, I usually put in the electric cake pan preheating, and then turn off the fire, the cake obviously rose a lot of high and then wait for a minute or two, open fire, 200 high temperature, 220 high temperature is easy to paste, about five minutes or so can