Raw materials:

Flour 200g, milk 95g, yeast1g;

Accessories:

Some dried red dates.

Exercise:

1, soak dried red dates in water for one night in advance.

2. After the milk and yeast are mixed evenly, add flour and knead into dough (hard dough), continue kneading for about 10 minute to form a smooth and meticulous dough, then put it into a pot and ferment it to twice the size in a warm place.

3. Take out the dough, put it on the chopping board, spread the flour continuously, knead the dough vigorously for about 10 minute, knead thoroughly and remove air bubbles until the dough is cut and the section is fine without obvious holes.

4. Divide into four equal parts, covering 10 minute.

5. Dry red dates and cut them into small strips.

6. Take a dough, knead it into a round steamed bread blank, pick out a' nose' at the top with your fingertips (my steamed bread is relatively small, so I use eyebrow pliers) and stuff it into a jujube. Then, pick out four rows of eight noses in the direction of' ten' and stuff them into jujube slices, which are green jujube cakes.

7. Complete other dough in turn.

8. Put the bedding into the steamer, cover it, and continue to simmer in a warm place until the skin becomes soft.

9, the drawer, steaming 12 minutes.

Raw materials: flour 1200g, yeast 10g, 60g of lard, 80g of sugar and 4 egg whites.

Exercise:

1. Put the yeast into a pot, dilute it with 350 ml of warm water of 30 degrees, let it stand for 3 minutes, add melted lard, sugar and egg white, and stir it evenly with chopsticks;

2. First add some flour, about 400 grams, stir it into a thin paste with chopsticks, cover it with plastic wrap and put it in a warm place. When there are many small bubbles on the dough surface, add the remaining 800g of flour and stir with chopsticks to form a flocculent dough.

3. Knead the dough into smooth and moist dough, seal it with plastic wrap, and spread it out in a warm place again;

4. When the dough is twice as big, take out the air and knead it evenly. Divide the dough into eight portions of flour (200g), then dip the flour in dry, and knead the flour into smooth round dough;

5. Take a round dough, knead it into a semicircle, point to the top with two thumbs, pick out the nose, and insert the cut red dates (the whole red dates can be used for the big cake), nine red dates for the big cake and five red dates for the small cake. Cover the whole jujube cake with cloth and put it in a warm place before doing hair;

6. When the dough embryo is full and light, put it in the pot, turn on the fire, wait for 25 minutes after the steamer is inflated, turn off the fire, and steam for 5 minutes.

First, bulky (dialect)

Raw materials: 400g flour, yeast 10g, 60g lard, 20g sugar and 4 egg whites.

Exercise:

1 and 10g yeast were diluted with warm water of about 350ml, and stood for 3 minutes.

2, lard is heated and melted in water;

3. Add 60 grams of lard, 20 grams of sugar and 4 egg whites to the diluted yeast and stir evenly with chopsticks;

4. Add 400 grams of flour, stir it into thin noodles, cover it with plastic wrap and put it in a warm place;

5. When the yeast in the basin expands and a large number of small bubbles appear on the surface, take it out.

Second, the hair surface.

1. Add 800g flour to the leavening agent filled with bubbles;

2. When adding, stir with chopsticks to form flocculent dough;

3. Knead into a smooth wet dough, seal it with plastic wrap, and lick it again in a warm place;

4. Take out the dough until it is twice as big.

Third, plastic surgery

1. Take out the dough, knead it evenly, and exhaust;

2. Divide the dough into 8 portions, 200g each, and knead it into smooth round dough;

3. Take a round dough, pick out your nose with your middle finger and forefinger, and insert red dates, nine jujubes and five small jujubes;

4. Cover the molded cake with cloth and put it in a warm place to do hair again;

5, simmer on a small fire until the dough embryo is fluffy and light, put it in a pot and steam it over high fire;

6. After 25 minutes of gas, turn off the fire and steam for 5 minutes.