1. Soak the jujube in warm water ten minutes in advance.
2. Add yeast powder to warm water around 35 degrees.
3. Add the yeast water to the flour and stir it into snow flakes with chopsticks while adding it.
4. The water is kneaded into a smooth dough by hand, and the three light is hand light, surface light, and pot light. Ferment in a warm place. The temperature between 35 and 38 degrees is the temperature at which the yeast powder can be most effective.
5. It is winter now, so the amount of yeast powder is relatively large. For fermentation, I will heat water in the pot and put a steamer on it, put the dough in it, and it will be twice as big for fermentation.
6. Take out the dough and press it with your hands a few times to exhaust, then knead it vigorously to form a smooth dough and divide it into four parts.
7. Knead it into a circle, poke into a round hole with the index fingers of both hands and put the jujube in it.
8. One in the middle and four on the sides, as shown in the picture.
9. Let it ferment in a warm place, and wait until the steamed buns are light and soft by hand, then they can be steamed in a pot.
10. After the high heat is boiled, steam it for 20 minutes, turn off the heat and simmer for three or four minutes, and take out.
11. White and fat jujube pastry, Chinese New Year~
