1, the preparation of materials: 160 grams of flour, 1 egg, 50 grams of brown sugar, 3-4 grams of yeast, 100 grams of warm water.

2, put the prepared 100g of warm water into the brown sugar and yeast, stir evenly without residue standby. The water temperature should never be too high, it will scald the yeast, and it won't rise. Then weigh the sifted flour and pour it into the basin, the flour can be used for both high and low gluten.

3, in the flour into the egg, and then use a whisk (manual and automatic can be) to beat evenly without particles, do not have to beat too long.

4, and then poured into the living bottom mold, fixed bottom mold, the bottom can be brushed with a little oil, until stirred into a thick paste batter becomes fine and smooth on it. Mixed batter will begin to bubble small bubbles indicate the beginning of fermentation, sealed with plastic wrap. When it is 2 times the size of the surface of this fine holes can be.

5, ready mold, the char into the mold, in the fermentation of the batter on a small amount of red dates, if you like grapes can be replaced by red dates into grapes also into. Remember to brush on a layer of corn oil before pouring the batter into the mold to prevent it from sticking to the pan, so that it will be easier to take off the mold after steaming.

6, after the water boiled on the steamer on high heat steaming for about 20 minutes, and then turn off the heat and simmer for five minutes on it, the last soft brown sugar cake on the perfect pot.