Jujube Mud Two-color Knife Cut Steamed Buns (including Jujube Mud Method)
1.
Wash the dried dates, add water to boil them, not too much water, just slightly higher than the dates. Turn over twice during the cooking process to change the position of the dates up and down. After being cooked, soak in the boiled jujube for a few hours or overnight to allow the jujube to fully absorb the water. It is best to turn the bottom in the middle.
2.
The cooked dates are peeled and pitted. Jujube is full of water, it is easy to peel, and it will come off as soon as it is peeled.
3.
Put the jujube puree into the cooking machine and beat it slightly (this step can also be omitted)
4.
Put the evenly beaten jujube puree into a non-stick pan and fry on medium-low heat until thick. Stir constantly during the frying process to avoid muddy bottom.
5.
This is the fried jujube paste, let it cool and you can use it. 170g jujube is about 150g jujube puree
6.
Next, we are ready to make the ingredients for cutting the steamed bun with a two-color knife. Take 100g from the cooked jujube paste
7.
Divide the flour into two parts, add 110g milk and 2.5g yeast to 220g flour to knead a white dough, add 100g jujube puree to 180g flour, 50g warm water and 2.5g yeast to form a jujube puree dough
8.
Knead the dough of the two colors until it is smooth and put it in a basin, cover it with plastic wrap, and leave it in a warm place for fermentation
9.
Take out the dough when it is twice as large as it is fermented, vent and knead well
10.
Roll out the dough of the two colors into rectangular pieces of the same size
11.
Fold the two colors of dough together
12.
Roll up from top to bottom
13.
After being rolled tightly, with the mouth facing down, cut into sections of about 3 cm, and put them into the steamer. Don't waste the leftovers at both ends, you can knead them together to make monochromatic buns.
14.
Put some warm water in the bottom pot, put the steamer on it, and let it stand for about 20 minutes. You can see that the steamed buns have swelled obviously.
15.
Steam in a pot on cold water. After the water is boiled, steam for another 10-12 minutes, then turn off the heat, and simmer for 3-5 minutes, open the lid. Cut the steamed buns with a beautiful two-color knife
Tips:
1. It is best to use jujube to make jujube paste, not small red jujube, otherwise it will take a lot of time to peel and remove the pit. The dates I used are relatively sweet, so there is no additional sugar. You can decide whether to add sugar in the process of frying the jujube paste according to your taste.
2. You can make more jujube paste at one time and put it in the refrigerator. I made less of it this time because there are only so many jujubes.
3. The dry humidity of the jujube paste made by each person will be different, so the amount of water in the jujube paste dough should be added slowly. The amount of water in the recipe is for reference only.
4. If there is a noodle press, it is best to use a noodle press to press the dough into noodles, the width and thickness will be consistent, and the knife-cut steamed buns will be more beautiful.
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