1. Fill a small pot with 120 grams of water, heat it up, add the brown sugar cubes, stir until the brown sugar cubes are all dissolved, remove from the heat, add 7 grams of sugar and mix until it dissolves, let cool
2. Yeast and 3 grams of granulated sugar are mixed with 30 grams of warm water (the water temperature should not exceed 35 degrees) to dissolve, leave it for 5 minutes to activate the yeast activity
3. Mix the flour and baking powder into the bowl, knock in an egg, and pour in the cold brown sugar water
4. Then pour in the yeast water
5. Use a manual whisk or chopsticks to stir until a paste
6. To facilitate demoulding, spread oil paper in the mould and pour the batter
7. Put red jujube pieces on the surface of the batter (with pits removed). Our jujube is a large one, and one jujube is cut into 4 portions. Cover with plastic wrap or lid, put it in a warm place, and ferment for 40-50 minutes. The batter will be twice as large as it is fermented. The specific fermentation time depends on the fermentation state
8. After the fermented batter is boiled, steam it on high heat for about 35 minutes
Tips:When the time is up, turn off the heat, continue to simmer for 5 minutes before uncovering. The specific steaming time depends on the thickness of the vessel and the thermal conductivity.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
