1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After it is set aside to relax, it is ready to make a bun.
2. Stuffing. Soak the red jujube and red beans for 12 hours. After steaming, remove the excess water. Peel the red dates and remove the pits. Press them into a puree with the red adzuki beans. Put them in a microwave oven and turn on high heat for a few minutes to remove the remaining water.
3. Take a piece of noodle that has been set aside, knead it into a nest shape, and wrap it with red date and red bean paste.
4. Gather into a ball, and then pinch it into a pointed ball shape (pictured).
5. Punch holes in the upper part of the tip to make the chicken's nostrils, and press the soaked red beans on both sides of the upper nostrils to make the chicken's eyes.
6. Cut the pointed part and make it into the chick's mouth.
7. Cut out three small combs at the top of the ball.
8. Do the rest of the chicks in the same way. After making it, cover it with a damp cloth to keep it warm and moisturize it for 40 minutes. After the chicken has grown to 1.5 times the size, put the chicken in a hot pot and steam for 30 minutes. Turn off the heat and steam again for 5 minutes.
9. The little chicken is out of the pot.
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