2. The second method: take a noodle, rub it into long strips, press it flat, roll it with a rolling pin into a strip with a width of 20 cm and a width of 5-6 cm, and then coat it with a layer of cooking oil. After rolling up from one end, press it in the middle with chopsticks, then clamp the two ends in the middle with chopsticks, and then pinch them tightly. Press the sides down, press the lace with a fork, and put a clean jujube in the middle.
3. The third method: roll the noodles into long strips, brush them with a layer of oil, put two clean jujubes on one end, then roll them to two thirds, then roll them up from the other end, then erect them, press them down in the middle with chopsticks and pinch the two sides together.
4. The fourth method: This is a jujube steamed bun shaped like a butterfly, which is very beautiful. Take a noodle and flatten it, roll it thin and round with a rolling pin, and brush it with oil. Cut it in half in the middle with a knife, leaving 2-3 cm on the top, don't cut it off, then roll up the two sides separately, fold them outward to align the two dough rings, clamp them in the middle with chopsticks, clamp them on both sides with chopsticks, and put a clean jujube on the top.
5. Don't steam the whole jujube steamed bun embryo directly, put a corn leaf under it, put it in a steamer, cover the lid, and make it twice 15-20 minutes. The second proofing is the key to the softness of steamed rolls. After waking up, steam on the pot, start timing after steaming, and steam for 20 minutes to turn off the fire. After turning off the fire, simmer for about 3 minutes and then open the lid, so that the flower roll does not shrink, deform or collapse, and it tastes particularly fragrant.