1. First, put the brown sugar into a milk pan, add 100g water, and cook over high fire until the brown sugar is completely melted. When it is placed at low temperature, add yeast and stir evenly with chopsticks.

2. Put the Australian wheat flour of Arowana into the bread machine, pour the brown sugar water and the remaining warm water, and start kneading until smooth. It is best to leave 20 grams of warm water when kneading noodles, and adjust the amount of water appropriately.

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

4. Ferment to twice the size, and poke a hole in the middle of the dough with the forefinger stained with powder. If it does not retract or collapse, it means that the fermentation is good.

5. After the dough is fermented, take out the dough and put it on the silica gel pad. Knead the dough several times by hand to remove a little air bubbles. Then roll it into thin slices with a rolling pin and put 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. First cut off both ends with a scraper, then cut into steamed bread dough with similar size, and knead the cut two ingredients into round dough.

8. Put the dough embryo of steamed bread into a steamer with steamer paper and wake it for about 30 minutes.