Current location - Recipe Complete Network - Healthy recipes - How to make fancy date steamed buns
How to make fancy date steamed buns

Roll the small dough into a round shape and cover it with plastic wrap to prevent the skin from drying out. 8. Take a small piece of dough and roll it into a long strip. 9. Flatten and roll out the dough into a piece about 6 cm wide and 30 cm long. 10. Place two red dates. 11. Roll up from the end where the dates are placed. Don’t roll it too tightly. Roll it slightly loosely to get the final shape. 12. Use chopsticks to press it from the middle. 13. Use the index fingers and thumbs of both hands to pinch the two sides together, and the first type of jujube steamed bun is ready. 14. To do the second method, take a piece of dough and roll it into a round piece, like folding a fan with paper, fold it like the picture, bring the two ends back together, put a date in the middle, and pinch the end with chopsticks. 15. After everything is done, put it into a steaming tray lined with oil paper, and put it in a steaming oven to ferment. If there is no steaming oven, use a steamer. Put the jujube steamed buns into a basket covered with damp cloth, and put it in the pot. Warm water fermentation. 16. Take the jujube steamed buns out after they have fermented to 1.5 times in size. Check the fermentation status without looking at the time. Then select pure steaming mode at 100 degrees for 15 minutes in the steaming oven. Do not open the steaming oven door immediately after the program ends. Let it simmer for 5 minutes before opening the oven door. 17. Take out the jujube steamed bun and enjoy it when it is not too hot. If you can’t finish it, store it in a plastic bag and steam it again before eating. 18. Finished product picture. 19. Finished product picture. 20. Finished product picture. 21. Finished product picture. 22. Finished product picture. Tips: 1. The water absorption rate of flour is different. Generally, the ratio of 500 grams of flour to 250 grams of water is just right. However, my flour has good water absorption and 250 grams cannot be kneaded at all, so I knead it according to the water absorption rate of my own flour until it is soft and hard. The dough is fine. When making patterned steamed buns, the steamed finished product will look better if the dough is firmer.