Knead the flocculent flour into a smooth dough and let it ferment for 30 to 40 minutes. The fermentation process is very sensitive to temperature, so preheat the steamer at home in advance, and then put the dough in the pot for fermentation. In addition to brown sugar, bean flour, sesame seeds and peanuts are also added to the stuffing of brown sugar bag. After the brown sugar package is steamed, the brown sugar melts into brown sugar water, which will be absorbed by the fine powder in the stuffing and will not flow sugar. This is the same as adding flour, and soybeans are added to the filling.

Now prepare a bowl of brown sugar and start mixing the sugar stuffing. Brown sugar is good for qi and blood. We can eat more at ordinary times. Brown sugar and white sesame will be more fragrant. Adding two spoonfuls of flour will make the cake cooked, and the sugar will not flow out. The more you chew, the more fragrant it will be. And once a corner of the brown sugar bag is bitten open, the brown sugar with rich soup begins to flow everywhere, and there is brown sugar water on our hands, so we also think about how to eat delicious brown sugar without letting it flow everywhere. Brown sugar stuffing also includes white sugar stuffing. When mixing the stuffing, add sugar and flour according to the ratio of 10: 1, then mix the sugar and flour evenly, and add some cold water to turn the sugar stuffing into wet sugar stuffing. I haven't weighed the specific proportion, but it won't flow when scooped up with a spoon.

To wrap it in a triangle, all the sugar packets we bought outside are triangular. Sugar can flow into three corners, which makes it taste better and will not flow. Hold your mouth tight when wrapping sugar packets, so that there will be no sugar left. 1. Add some salt (2-3g) to increase the gluten of the noodles when the brown sugar is fermented. 2. Add some fried noodles to the sugar stuffing. 4. when wrapping, pinch the seal tightly, and it is best to dip some water in the seal. Talk about the recipe of dough: 1 catty of flour, 5 grams of yeast, 5 grams of steamed bread improver, and 250 to 300 grams of water (hot water in winter when the water temperature is safe, warm water in spring and autumn, and normal temperature in summer).