Step 1:flour, take 500 grams of flour, 50 grams of old noodle leavening, 200 grams of water, cool water is available in summer, and lukewarm water is available in winter, add the right amount of sugar, a little lard, which will add to the quality of the rolls and the taste, appropriate increase in temperature can shorten the fermentation time.
The second step: kneading, dough to dough two times larger, 500 grams of flour to add 5 grams of alkali, repeated kneading until uniform, alkali can be fermented with the degree of appropriate reduction or increase in the amount of alkali, (less acidic, more alkaline taste), not kneaded evenly there will be a yellow spot, affecting the texture of the rolls and the quality of kneading, good standby.
The third step, the dry jujube soaked in warm water, wash and cut into small quick spare, take the dough on the board, with a rolling pin to roll the dough into a thin sheet, brush the oil on the surface, cut the dates quickly and evenly sprinkled on the surface, the surface rolled into long strips, cut into even doses with a knife, with a twisted rolls into a finished product, put into the oil brushed with the steaming grids, placed in the waking up box for 20 minutes.
Step 4: Boil water on the steamer and put on the cage, steam for 15 minutes, turn off the fire, uncover, and take out of the pot, it is done.