350g of flour, 0/00g of jujube/kloc and 0/50g of water/kloc.

condiments

Red bean paste stuffing 100g, fresh yeast 6g.

step

1. Melt the fresh yeast with 150g water, add it into the flour several times, stir it into snowflake shape, knead it into a uniform dough, cover it and spread it to twice the volume of the original dough.

2. Prepare red bean paste.

3. Prepare red dates.

4. Knead the fermented dough until it is completely exhausted.

5. Rub into strips and divide into three parts: 200g, 250g and 50g.

6.200g dough was rounded, flattened and rolled into a disk with a thickness of about 7-8 mm.

7. Cut the round dough into strips with a length of about 1cm and a width of about 2-3mm, and the number of strips is an integer multiple of 3.

8. Cut three strips into a group and pinch the top by hand.

9. Cut the pinched lace into a sharp shape with scissors.

10. All the lace has been trimmed.

1 1.50g dough was kneaded into strips with a diameter of about 6mm.

12. Wash red dates with water.

13. Wrap the kneaded noodles on red dates and break them.

14. Put the red dates wrapped with noodles on the round surface cut with lace.

15. The remaining 250g dough is rounded and kneaded into a nest.

16. Put red bean paste in the middle.

17. Keep your mouth shut.

18. Put the dough wrapped with bean paste down in the middle of the red dates and press it gently with your hands.

19. Then use scissors to cut the strip lace on the edge of the bean paste dough at a 30-degree angle.

20. Cut a circle of lace at the top of the dough.

2 1. Pick out the remaining red dates with a knife.

22. Jujube meat is rolled up and sliced.

23. Decorate the red jujube slices on the bean paste dough and cover it for 30 minutes.

24. Boil the water in the pot, spread the wet drawer cloth on the grate, put the green steamed bread on the drawer cloth, cover it with high fire, boil it, and steam it on low fire for 25 minutes.