1. Pour the brown sugar into the water, boil and stir to make the sugar and water completely merge, and let it dry to warm water about 30 degrees (not hot). Mix 500 grams of flour with yeast, slowly pour in warm sugar water, and stir with chopsticks while pouring into a flocculent shape.
2. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb shape in the middle of the dough, and it is fermented.
3. Exhaust the fermented dough, add baking soda, and knead well. Pour in (add) the remaining 150 grams of flour several times and knead while adding in the dry powder until the flour and the dough are integrated and knead into a smooth dough.
4. Knead the dough into long strips and proof for 10 minutes.
5. Pour water into the pot. After the steamer water is boiled, use your hands to pull the powder directly. Do not knead or reshape the powder. There should be a space in the middle of the steamer, because it will become bigger when steaming.
6. Keep steaming on high heat for 15-20 minutes, turn off the heat, and simmer for 5 minutes before removing the lid.
7. Chewy, fragrant and sweet.
Tips:1. Be sure to pull the agent with your hands, don't cut it, what you want is the crack that occurs when you pull it.
2. The amount of sugar needed increases or decreases according to the taste of each person.
3. After the dough is fermented for the first time, when adding dry flour, add it several times to ensure that each time the dry flour is fused with the dough, then add dry flour and knead well.
