1. Put brown sugar and baking powder in the rice paste.
2. Stir to melt completely.
3. Pour the flour.
4. Knead it into a dough with moderate hardness and cover it with plastic wrap to ferment it.
5. The dough after fermentation doubles in size.
6. Take out the dough and knead it evenly and evenly, knead as much as possible.
7. Round the dough, then roll it into a thin, large piece, and brush it evenly with clean water.
8. Roll it up, rub it, and make it evenly.
9. Then cut into equal amounts of raw embryos.
10. Put it in a steamer and let it ferment for a while.
11. The raw embryo of the steamed bun after fermentation is bulging, 1/3 larger than the original.
12. After boiling the water, steam for 15 minutes, turn off the heat for about 5 minutes.
13. Smell the steamed buns out of the pot, they are very fragrant.
Tips:The consistency of the rice paste determines the amount of flour, so the dough should be moderately soft and hard.
