Accessories: yeast powder 2g.

Seasoning: a little salad oil, 250g water.

The practice of jujube flower steamed bread:

1. Boil the yeast powder in warm water, add the flour, stir it with chopsticks into a flocculent shape, and then knead it into a smooth dough by hand.

2. Cover it with plastic wrap or a lid and put it in a warm place to ferment to twice the size.

3. Knead the dough into smooth dough

4. Divide into flour of appropriate size.

5. Take one of the dough, knead it into a smooth dough, and knead it into a spindle shape with thick middle and thin ends.

6. 2 cm at both ends, squashed by hand.

7. At one end of the sub-painting, press by hand and press out the lines with a knife.

8. Grab one end and fold it up, and put a red date in one corner (dried red dates are soaked in advance). Do the same thing at the other end.

9. Cut the sector pressed at the top into 3 parts with scissors and gently rub it with your hands.

10. Put the steamed bread on the curtain and wake it for about half an hour.

1 1. Brush salad oil on the steamer and put the steamed bread in the steamer.

12. Drain the water in the steamer, put in the steam grate and steam for 25 minutes (depending on the size of the steamed bread).

13. It's time for steaming. Turn off the fire, don't open the lid in a hurry, stew for 5 minutes before opening, take out the steamed bread, put it in a breathable basket, cool it and wrap it in a fresh-keeping bag for preservation.

Cooking skills:

1, the amount of yeast powder can be increased or decreased according to the different fermentation time in winter and summer, and the amount is about 0.5%- 1% of the amount of flour.

2. The fermentation time of dough is related to yeast powder, temperature and time, and cannot be simply treated. Whether the fermentation is in place depends on the degree of dough fermentation.

3. After the dough is made, it should be fully kneaded, so that the steamed bread has distinct layers and delicate organization.

4. Don't steam the steamed bread after it is done. Wake it up for a while, depending on the temperature, about half an hour.

5, steamed bread cold water into the pot, slowly heating process, but also contribute to the fermentation of steamed bread, the time should start steaming from the pot.

6, steamed stuffed bun, turn off the fire, don't rush to open the lid, simmer for 5 minutes before opening. The steamed bread has just been steamed, and the state of yeast powder is still unstable. If the lid is opened in a hurry, it is easy to cause the steamed bread pot to look soft and die as soon as the lid is opened.

7. If you want to eat soft steamed bread, you can slightly increase the proportion of water. If you want to be white and sweet, you can also use milk instead of water and add a little sugar to taste.

(transferred from the network).