Raw materials: flour, clear water, baking powder and red dates;

Production process:

1, first melt the baking powder with clear water, then add the flour and knead it into a soft and smooth dough. The ratio of flour to clear water is generally 2: 1, and the ratio of flour to baking powder is generally 10: 1. Clear water is recommended to be added bit by bit, because the water absorption of flour in different regions is different and can be adjusted according to the situation;

2. Take a small piece of dough and roll it into a round cake with a thickness of about 0.5CM. The size of the cake can be determined according to the size of the steamer.

3. Turn the bread over with a fork and press a circle of thread;

4. Cut a gap with a knife every 2 cm;

5. Cut off the gap, pinch it by hand, and pinch out the lace of the base;

6. The petals are all squeezed out, and the whole base is like a flower;

7. Take another piece of dough and knead it into thin strips;

8. Cut the noodles into small pieces, the length is about 3-4 cm, and the length and thickness mainly depend on the size of red dates;

9. Take a short piece of noodles, as shown in the figure, and circle the red dates and clip them inside;

10, wrap the red dates with noodles and put them on the previously approved petal base;

1 1. Take a small piece of dough, roll it into a round cake and put it in the middle. If you like to eat something with stuffing, you can also wrap it with bean paste or other stuffing to make a round cake and put it in the middle.

12, continue to wrap red dates with noodles and put them on the middle bread to form the second layer of jujube mound;

13. Finally, wrap a red envelope and put it in the middle of jujube hill. Such a three-layer jujube hill steamed bread embryo is ready;

14. Put the raw embryo of jujube hill steamed bread into the pot and let it stand for about 30 minutes. If the room temperature is low, it is necessary to extend the fermentation time, or add warm water to the bottom of the pot to help raise the temperature and speed up the fermentation. The boiled water after fermentation is steamed for about 30 minutes, and the steaming time is also determined according to the size of the steamed bread, so the big steamed bread needs to be extended for a period of time.