Jujube Mantou
1.
The ingredients to be prepared, low-gluten flour can be used to steam pasta, and red dates should be smaller.
2.
Soak the red dates in clean water for a while in advance, and sprinkle a handful of flour to wash the red dates thoroughly.
3.
Flour, yeast, lukewarm water (hand-warmed water to make the dough in winter), and form a moderately hard dough, cover with plastic wrap and proof for 30 minutes.
4.
After 30 minutes, take the dough out to the chopping board and knead it a few times until the surface is smooth. The kneaded dough is divided into 3 portions, one portion is 150 grams, one portion is 50 grams, and the rest is made into one portion. Roll out 150 grams of dough into a round shape. The dough should have a certain thickness. Cut a small opening every 2 cm on the edge of the dough, cut a trace in the middle, and pinch the edges of each 2 together by hand. .
5.
Knead all the edges of the dough, and place the noodles directly on the grate of the steaming pot, and spread the cloth on the grate so that it can be placed directly in the pot.
6.
The remaining dough is rolled into a long strip, the dough is wrapped with a red date and then cut off, closed and pinched to form a date flower.
7.
Place the jujube flowers around the noodles, exposing the lace on the edge when placing them, and put a layer of red jujube in the middle.
8.
Roll out 50 grams of dough into small round pieces of just the size to cover the red dates. Place a circle of jujube flowers on the dough again, and fill the gap in the middle with red dates.
9.
Put a jujube flower on the last layer, put the grate into the pot, put enough water in the pot in advance, cover the pot and let it stand for about 30 minutes.
10.
After proofing the dough, start steaming on a low heat. After the steamer is steamed, turn to high heat. After steaming for about 20 minutes, turn off the heat. Leave it for a while and then open the lid.
11.
When eating, you can eat the jujube flower with your hands, it is soft and sweet.
Tips:
This kind of pasta adopts the one-time fermentation method, and does not need to ferment the second dough. The kneaded dough is directly shaped after a little proofing, which is the most suitable for this kind of shaped pasta.
The temperature is low in winter. It is best to use warm water when making noodles. Try the water temperature with your hands to feel the warmth.
After the dried pasta is steamed, there is no need to cover and simmer for a few minutes, so that water will drip on the dough, which will affect the appearance. As long as the dough is kneaded in place, there will be absolutely no problems of collapse and shrinkage after opening the lid.
