Steps:
1. Wash the jujube, remove the core, and cut the jujube into small pieces.
2. Put all ingredients except red dates into a bread machine and knead them into dough until the dough reaches the swelling stage, and a light-transmitting film can appear on the dough.
3. Add red dates to the kneaded dough and knead for about 1 min, so that the red dates are evenly kneaded into the dough.
4. Put the dough into the pot, cover it with a wet cloth, and ferment at room temperature to 2-2.5 times the size.
5. Vent the air from the fermented dough by hand, knead it into a circle, cover it with a wet cloth, and relax for 15 minutes.
6. Wake up the dough, flatten it on the chopping board, and roll it into an oval shape with a rolling pin.
7. Roll the rolled dough from top to bottom, and roll both sides to the middle.
8. Roll the dough into an olive shape and pinch it tightly. Put the dough face down in the baking tray.
9. After molding, the dough is fermented for the last time, and the dough is fermented to twice the size.
10. Cut three slender slits on the dough surface with a knife, and screen a layer of flour on the surface for decoration. Put it in the middle layer of the oven preheated to 200℃, about 15 minutes, until the crust turns brownish red.