How to make brown sugar cake soft, elastic and delicate?

Ingredients: 250g flour, 50g brown sugar, 220g warm water and 2g yeast.

1, put brown sugar and yeast into a bowl, pour warm water, and then stir with chopsticks to melt the brown sugar and yeast.

2. Pour 250 grams of flour, the ratio of flour to water should be well grasped, and the batter should not be too thin or too thick.

3. Stir the flour and brown sugar water into batter with chopsticks, and then cover with plastic wrap for fermentation. Now the temperature is high, it will rise in an hour, so it must be fermented in place, otherwise the cake will easily fail.

4, the batter is well fermented, the volume is twice as large as the original, there are many small holes in it, and then it is stirred with chopsticks to exhaust gas.

5, put water in the pot, put the bowl in the pot, heat the water slightly, don't open it, just warm it, then make a second proofing, wait for the batter to grow tall, and steam for about 25 minutes.

6, evaporate the cake, don't rush to open the pot, simmer for three or five minutes and then open the pot.

7, after the pot, cut into pieces to eat.