Add the yeast powder into a warm water bowl and stir until it melts. A kilo of flour is added with about 5g of yeast powder, and a spoonful of sugar is added to promote the fermentation of yeast powder. Stir well, pour into the basin and start kneading.

Cover the dough and let it ferment to twice its original size.

2. Now that the dough is fermented, take an empty bowl, add a spoonful of baking soda, and add a little warm water to melt it. Pour into a basin and knead with the dough.

After kneading the dough, add a proper amount of brown sugar and knead it, so that the brown sugar and dough can be fully blended together. The reason why brown sugar was not added to the dough at first is because sugar can promote the fermentation of yeast powder, and the brown sugar steamed bread made in this way has a bad taste.

After kneading the dough evenly and smoothly, add the washed and chopped red dates in advance and continue to knead together.

When steaming steamed bread, you must knead the dough well and knead it in place. The same flour, only when the dough is well kneaded and kneaded in place, the steamed bread is soft and delicious, and finally it will be fine when it is particularly smooth. I rubbed it for about 20 minutes.

Then roll the dough into rectangular thin slices with uniform thickness with a rolling pin.

Then roll it from one end to the other and tidy it up.

Pull a piece of dough directly by hand, tidy it up a little and put it on the oiled grate. After finishing all the steamed bread, put it on the grate and ferment for 20 minutes.

3. Steam directly with cold water after waking up, and steam for 20 minutes after SAIC.

Time's up, turn off the fire, open the lid for a little air, and then take it out after 5 minutes.

Ok, let's make brown sugar flowering steamed bread. Steamed steamed bread is fluffy, soft, does not collapse, does not shrink, and the whole flower is sweet and delicious. The method is also very simple.