Main Ingredients

Cornmeal

100g

Low Gluten Flour

100g

Supplementary Ingredients

Dates

Amount

Yeast

Amount

Baking Soda

Amount

Sugar

Bean paste

Amount

Steps

1. Cut the jujube in the center and remove the core.

2. Put them in a blender and break them up.

3. 1:1 ratio of cornmeal and low gluten flour, pour over the smashed date paste.

4. Knead the dough and let it rise for three or four hours.

5. The dough, which I lost track of time, really woke up and opened my eyes.

6. Knead in the sugar, put a little baking soda and knead well.

7. Knead and flatten.

8. Spread the bean paste.

9. Let it rest for a while.

10. Boil water in a rice cooker, put a drawer cloth on the steamer face of the rice cooker and put the dough in the center.

11. Steam for fifteen minutes, turn off the heat and then smothered for ten minutes.

12. Remove the drawer cloth and place on a cutting board to cool.

13. Cool and cut into small pieces. I did not cool this cut, hand pinch the place on the concave.