Jujube Mantou

Jujube Mantou

1. Prepare 500 grams of white flour. Please don't laugh when you see this step. For me who steamed buns with ordinary flour for the first time, strict control of the proportion of ingredients can ensure a higher success rate~~

2. Use an electronic scale to get 6 grams of yeast for later use.

3. Take a bag of milk and soak it in boiling water until it is slightly higher than body temperature, and put it in the yeast, so that the yeast is full and dissolved.

4. Mix the dough with milk mixed with yeast until the dough is smooth.

5. Turn the oven to the fermentation position, cover the dough with a damp cloth, and leave it to rise for 25 minutes.

6. Poke the dough into the air, and it will ferment without shrinking or deforming.

7. Wash the jujube and cut off the jujube meat for later use. Don’t throw away the jujube pits, they are very useful~

8. Knead the dough, roll it into large pieces, and sprinkle with dates.

9. Roll up the dough sheet from one side, then cut into sections. Wait 15 minutes for it to relax and ferment.

10. Let the cold water on the drawer, bring the heat to a boil, and steam for 20 minutes.