1. Knead the dough with 180 grams of white flour + 2 grams of yeast + 90 grams of water, cover it and let it rest for about 10 minutes, then knead it again, it will be easier to knead into a smooth dough. Alright, cover and ferment to twice the size (it takes about 1 hour at room temperature of 26 degrees Celsius).
2. Add 100 grams of cornmeal to 100 grams of boiling water, stir into a ball with chopsticks, and let cool.
3. The jujube is pitted and cut into small pieces, about 50 grams.
4. Stir it into the cold cornmeal, stir with a spoon, don't use your hands, because it is sticky.
5. The dough is fermented.
6. There are abundant and even pores inside.
7. Add 30 grams of dry flour and start kneading. When the dry flour is completely kneaded and blended, the dough is basically kneaded, and the surface is smooth, delicate and whiter.
8. Roll out the white dough into a rectangular slice, about 40cmx20cm. Spread the cornmeal with the jujube kernels evenly on top.
9. Roll into a roll.
10. As shown in the video: Wet your hands and grind the bottom edge thin, which is good for sticking the interface firmly.
11. Cut into pieces of uniform size, put them in the pot for second fermentation for 15-20 minutes, then turn on the fire (pre-filled with cold water in the pot), the medium heat is too high. Steam for 15 minutes after steaming.
12. After turning off the heat, the pan can be served in two minutes.
