Jujube Flower Bun is a custom of many places in the Yellow River Basin. The art of making it is stunningly beautiful. "Twenty-eight, steamed jujube flower", jujube flower bun is one of the more solemn rituals of the New Year. Jujube flower buns are offerings that people use for rituals.

1. Mix the flour with baking powder and water and knead into a smooth dough, cover with plastic wrap and place in a warm place to ferment until it doubles in size (now the weather indoors is OK)

2. Take out the fermented dough and add flour to the board and knead continuously until the dough cuts through with no air holes and is divided into pieces about 65 grams per piece, and knead them into rounds. Place three jujubes at even intervals halfway through the dough, fold the dough in half, and use a spatula to make a pattern between the two jujubes

5. Place the dough on a steamer basket brushed with thin vegetable oil

6. Boil water on high heat and steam on medium heat for 15 minutes and then turn off the fire, turn off the fire and simmer for 3 minutes before uncovering the pot

Cooking tips

1, fermented dough should be fully kneaded, completely exhaust, so as to make the finished product surface is smoother;

2, kneading can be used in place of milk, water, so that steamed buns out of the nutritional good and more delicious;

3, Red dates should be selected good quality, washed and dried before wrapping, to be sweet and no insects;

4, do not open the lid of the pot immediately after steaming, otherwise it will cause the surface to collapse.

[1]

Shanxi jujube steamed bun

Main ingredient: wheat flour

Auxiliary ingredients: jujube (dry)

Seasoning: baking powder, vegetable oil

Shanxi jujube steamed bun

Practice

Materials: plain flour, baking powder about 1% of the flour, about 55% of the flour in water, jujubes

1) Mix baking powder and water into the flour and knead into a smooth dough.

2) Covered with plastic wrap and placed in a warm place to ferment until two times the size of the (now the weather indoors is OK.)

3) Remove the dough from the oven and knead on a lightly floured surface until the dough cuts through without any air pockets, then divide the dough into 65g pieces and knead.

4) Roll out into a round cake of even thickness.

5) Place three dates at even intervals halfway through the cake.

6) Fold the cake in half and use a spatula to press a pattern between the two dates.

7) Place the finished pastry on a lightly oiled steamer basket.

8) Place in a steamer and let rise for 15 minutes. Boil water on high heat and steam on medium heat for 15 minutes, then turn off the heat and let it simmer for 3 minutes before uncovering the pot. [2]

Practice 3

Materials

Ingredients

Flour 500g

Dates (dry, large) 100g

Accessories

Yeast 4g

Water 220ml

Methods

1.

Wash the dried dates and put them in cold water. Boil for 20 minutes

2.

500 grams of flour into 4 grams of yeast and 220 grams of water with a chef's machine and the dough for 4 minutes

3.

Then use the pasta machine to roll the dough into slices, back and forth over a dozen times, so that the dough is more moist

4.

And then each piece of the crust is divided into thirds and cut into

5.

Roll up each strip, pinch the seal and arrange it

6.

Wipe the boiled jujube with absorbent paper to dry the water and arrange it

7.

Use chopsticks to pinch in the middle part, the blank of a jujube steamed bun will be ready

8.

The steamer pot is filled with water, then lined with steamer paper, and the bun will be ready to be steamed.