material

300g of flour, 70g of Chinese dates, 30g of eggs, 20g of milk 100g, 20g of salad oil, 20g of sugar and 3g of yeast.

working methods

1. Wash and steam jujube 15 minutes, and remove the core.

2. Add peeled dates to milk and beat them into thick jujube juice with a cooking machine for later use.

3. Pour the flour, sugar and yeast into the basin in turn, and add the squeezed milk jujube juice, eggs and salad oil.

4. Add a small amount of water several times and stir evenly to form a smooth dough.

5. Take out the dough, knead it into strips, knead it into circles, knead it into olives, and put it into a steamer. I made three jujube buns for this recipe. )

6. Let it stand at room temperature for 30 minutes to expand the fermentation volume.

7. Steaming steamed buns for 15 minutes, cooling and refrigerating overnight.

8. Take out the refrigerated jujube buns, cut them in half and put them in the oven. The lower limit temperature will not be turned on, and the upper limit temperature will be set to 220℃.

9. Bake one side and turn the other side until the color is uniform.

Practice 2,

material

500g of medium gluten flour, 3g of yeast powder, 2 10g of warm water, 50g of whole eggs, soft sugar 10g (optional), and proper amount of green dates.

working methods

1. Boil the yeast powder and white rice in warm water, add the flour, stir it with chopsticks into a flocculent shape, and then knead it into smooth dough by hand.

2. Cover with plastic wrap or cover and ferment in a warm place to double the size.

3. Knead the dough into a smooth dough and divide it into flour agents of appropriate size. Take a dough, knead it into a smooth dough and flatten it.

4, evenly cut into three parts.

5. Knead into strips of equal size and length.

6, head and tail connected, slightly dipped in water to help adhesion, put dates at both ends.

7. Hold the middle part with chopsticks and shape it by hand.

8. Let it stand for about 30 minutes, put it on the pot with cold water, boil it and steam it for 20 minutes.

skill

1, if you don't use whole eggs, you can use 260 grams of warm water. No sugar.

2. After completion, the last second stroke is very important and cannot be omitted.

Don't open the lid in a hurry after steaming, simmer for three to five minutes before opening the lid.

Exercise 3,

material

Wheat flour 100g, millet flour 30g, millet flour 10g, corn flour 30g, milk powder 10g, water 100g, fine sugar 10g, yeast 2g, peanuts 50g, jujube slices 50g, black sesame seeds and brown sugar.

working methods

1. Mix all the powders with fine sugar.

2. Mix well and add jujube slices.

3. Mix the yeast with water and pour it into the flour.

4. Knead into a slightly smooth dough and put it in a warm place for fermentation.

5. In the process of waiting, make stuffing, wash peanuts, and stir fry in a pot with low heat.

6. Stir-fry peanuts until they turn yellow, crisp and oily. Turn off the fire to cool and rub off peanuts.

7. Put peeled peanuts and black sesame seeds into a cooking machine and break them.

8. After breaking, add appropriate amount of brown sugar, mix well, and serve as stuffing.

9. Knead the fermented dough again, divide it into 8 small portions, and simmer for 10 minute.

10. flatten a batter and add a tablespoon of stuffing.

1 1. After folding, pinch it tightly, shape it into an oval shape, and put it into an oiled mold.

12. Finally, ferment for 20 minutes, and then put in a steamer. After steaming over high fire, turn to low fire and steam 12 minutes. Stew for 3 minutes after turning off the fire and uncover the lid.