1, with ingredients: 250 grams of gluten flour + 8 grams, 50 grams of brown sugar + 15 grams, 2.5 grams of yeast, 125 grams of boiling water.

2, brown sugar with a little water melted and simmered on medium heat until the big bubbles.

3, boiled with a warm boiling water, get caramel liquid.

4, the remaining part of the warm water to melt the yeast, caramel water first poured into the flour and then poured into the yeast water, stirred into flocculent, and then kneaded into a smooth dough.

5. Boil a pot of simmering hot water, put a bowl with a lid for the fermenting dough, and then cover the water container with a lid for fermentation, and let it rise until it doubles in size.

6, the dough fermented in a good thick knead for a while, divided into equal parts of three, respectively, rolled long, all stacked in the whole gently rolled a little, so that they have a little bit of adhesion, and finally with the hands of the hand pulled into a small dosage, pull the face up, the bottom of the mat on the steamer paper to wake up for 10 minutes.

7, pour water in the pot, a little more water, boil over high heat and put into the pulled bun embryo, keep the fire steamed for 15 minutes.