Jujube flower steamed bun, the main material is wheat flour, and the auxiliary material is jujube. Jujube flower steamed bread is a Spring Festival custom that spreads in many places in the Yellow River Basin.

First, I would like to introduce you to a jujube steamed bun as beautiful as an apple. The specific steps are as follows: take a small flour noodle, roll it into a thick piece of about 3 mm, and then punch it with a rice knife to divide the round noodle into 8 pieces with the same size. Stack 8 pieces of dough together, press them in the middle with chopsticks, then erect them, pinch them with a pair of chopsticks, hold the top with your right hand, and gently rotate them to make the skirt at the bottom spiral. Then press the top with your fingers, press a clean jujube, and a spiral jujube flower bun embryo will be ready.

The second method: take a noodle, rub it into long strips, press it flat, roll it into strips with a rolling pin that are 20 cm long and 5-6 cm wide, and then coat it with 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.

The third way: roll the noodles into long strips, brush them with 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, then press them down in the middle with chopsticks and pinch the two sides together.

The fourth way: this is a butterfly-shaped jujube steamed bun, 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.

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 a second proofing 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.