1. Pitted dates in a blender, put a small amount of water, the amount of water should not be too much, as long as you can let the blender smooth beating can be

2. beat the date puree on the sieve network

3. with a spoon in a circle crushing, filtering out the fine date puree

4. sieve network residual date crumbs scrape down to save for later. The glass bowl on the left in the picture is the strained date paste, ready to fry date paste filling; on the right is the date skin residue, you can make steamed buns, etc.

5. Dissolve the dry yeast in water. Put the date peel residue, flour, yeast water in a basin and mix well

6. Knead into a smooth dough

7. Covered with plastic wrap and fermented twice as big as the inside of a uniform honeycomb

8. Dough put on the board and kneaded evenly again, the internal no obvious air holes, rolled into a long thick stick, divided into four, kneaded into a round steamed buns billet

9. Steamer put in the cold water. Put greaseproof paper on the cage drawer. Place the buns on the drawer, cover and ferment again for about 20 minutes

10. Turn on the heat and steam, then turn off the heat and turn off the heat for 15 minutes, and then uncover the buns and take them out after three minutes. With rich red date flavor buns are ready