1. Chef machine kneading: yeast and flour mix well
2. Pour brown sugar water below 30 degrees (210g warm water plus 80g brown sugar) overheating to avoid scalding the yeast
3. In order to increase the soft and moist texture of the hair cake, add 10 grams of caramel fluff marshmallow
4. The chef machine firstly knead the dough for about 9 minutes in the first gear for 3 minutes at low speed and then on the second gear.
5. Add 10 grams of brown sugar and a little chopped red dates. If you don't like red dates, you can skip it. It is recommended to mix well in the chef's machine at low speed.
6. The kneaded batter is very thin. Cover the bottom of the 8-inch live low cake mold with greased paper, pour the batter and use a spatula to sort it out
7. Cover with plastic wrap and open the oven for fermentation function without preheating for about 60 minutes, it will be doubled
8. The hair is very full and the top is stuck to the cling film. Pull out the cling film and you will see the state of fermenting and drawing.
9. Spread halved red dates and raisins on the surface, sprinkle some sweet-scented osmanthus and brown sugar. Don't sprinkle too much brown sugar to avoid sticking to the edge of the mold
10. Bring water to a boil on a high fire in the pot, put the mold in the steamer and change it to a medium high fire for about 30 to 35 minutes. Turn off the heat for 33 minutes
11. After the breakfast is steamed overnight, it will be soft
12. Finished picture
