Mix brown sugar with flour and salt in a small bowl. Set aside.
In a stand mixer, add flour, salt, instant yeast and water, then mix at low speed for 8-9 minutes until the dough is soft and smooth.
Cover with a wet cloth or plastic wrap to rest for around 30 minutes to 45 minutes depending on your temperature until the dough is ⅓ bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).
Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 4cm in diameter. Cut the long log into 14 equal portions.
Wrap the powdered filling in.
Brush a thin layer of oil in a casting iron pan，place the bread in one by one, cover the lid and then fry each side for 6-8 minutes over slow fired.
The Nutrition Facts is based on each single Guokui.