The second method: take a noodle, rub it into a long strip, flatten it, roll it into a strip 20 cm long and 5-6 cm wide with a rolling pin, and then coat it with edible oil. Roll it up from one end, press it in the middle with chopsticks, then clamp the two ends in the middle with chopsticks, and then clamp it. Press the sides down, press the lace with a fork, and put a clean jujube in the middle.
The third method: roll the noodles into long strips, brush them with oil, put two clean dates at one end, then roll them to two thirds, then roll them up at the other end, then stand up, then press them down from the middle with chopsticks and clamp them together.
The fourth way: This is a butterfly-shaped jujube steamed bread, which is very beautiful. Take a noodle and flatten it, roll it thin and round with a rolling pin, and brush it with oil. Cut it in half from the middle with a knife, leaving 2-3 cm on it, don't cut it off, then roll up the two sides separately, fold them outward to align the two dough rings, clamp the middle with chopsticks, clamp the two sides with chopsticks, and put a clean jujube on it.
Don't steam the whole jujube steamed bread embryo directly, put a corn leaf under it, put it in a steamer, cover it, and make a second proofing 15-20 minutes. The second proofing is the key to the softness of steamed rolls. After waking up, steam in the pan, start counting after steaming, steam for 20 minutes and turn off the fire. After turning off the fire, simmer for about 3 minutes before opening the lid, so that the flower rolls will not shrink, deform or collapse, and taste particularly fragrant.