The recipe for Spring Festival jujube steamed buns is as follows:

Main ingredients: 500 grams of all-purpose flour and 10 red dates.

Accessories: 270g warm water, 3g fine sugar, 6g yeast.

1. Prepare the ingredients and weigh them separately for later use. Wash the jujubes and dry them. Pour the yeast and caster sugar into the flour and mix evenly with chopsticks.

2. Pour warm water into the flour. Use chopsticks while pouring the water to stir the flour into dough. Knead the dough together with your hands until the dough is smooth.

3. The kneaded dough does not need to be fermented. Divide it into 2 parts directly. Take one part of the dough and roll it into a dough sheet with a thickness of about 1 mm. Use a round mold or the edge of a bowl to carve out round dough pieces.

4. Put the dough pieces in groups of three and roll them up and down toward the middle to form dough rolls. Use chopsticks to press both ends of the dough sheet, then squeeze it toward the middle.

5. Use chopsticks to press both ends of the dough downward to create a pattern. Place the chopsticks in the middle of the dough and squeeze out the flowers. Press the red dates into the middle of the dough, trim the dough around the edges, and pinch into a lace shape.

6. Put the shaped dough into a steamer, seal and ferment until the dough doubles in size. Cover the pot with cold water, turn the heat to medium, steam for 20 minutes, and simmer for 32 minutes. The steamed jujube steamed buns are placed on a cooling rack to cool down. They will become soft and delicious.