1. Put a little water in the basin and soak the yeast for a while. This is not necessary in summer;
2. Put in flour
3. Knead into dough without kneading smoothly; cover the lid and leave it in a warm place to ferment;
4. About an hour and a half, the dough is basically fermented in place, and the dough is honeycomb when opened;
5. Soak the red dates in advance, wash and wipe off the water before use;
6. Take out the dough and place it on the chopping board and knead vigorously for at least about 10 minutes to form a smooth dough;
7. Cut into long strips and knead until smooth;
8. A jujube is sandwiched in the middle of the long strip, and one on each side is folded in half;
9. Chop it in the middle with chopsticks and it will become a jujube flower;
10. The dough of 5 jujubes should be kneaded longer, and the jujubes should be added as well;
11. Use chopsticks to clamp it hard in the middle, and it will become a 5-jujube jujube bun;
12. Put corn husks under the steamed buns and put them in the steamer for proofing, about 15 minutes;
13. After waking up, put it in a cold water pot, start on a low heat, turn to medium heat after blowing air, and steam for 15 minutes;
14. Put the steamed jujube steamed buns on the lid and let them cool.
Tips:The amount of water used for kneading should be increased or decreased according to the water absorption and texture of the flour. Jujubes need to be soaked in advance, washed and wiped dry before using.
