1. 80g of water, add 1 teaspoon of sugar and stir well, then pour in the yeast powder (flatten the surface)
2. Add 180 grams of flour to the yeast water and mix it into a flocculent shape and knead it into a dough (if you feel dry during the period, you can dip your hands in water and knead it in a little bit)
3. Knead into a smooth dough
4. Cover and ferment to double the size, then vent and knead to the size before fermentation
5. Jujube
6. Take a portion of the dough and press it into a thin and thick noodle on the periphery, and wrap it in jujube paste (like a glutinous rice dumpling, it can’t be photographed by one person)
7. Wrap it up and put it in greased paper
8. The finished buns should be covered with a lid to avoid dry skin. Sit water in the pot. Put the steamed buns on the rack for the second fermentation for about half an hour, steam for 10 minutes, turn off the heat and steam for 3 minutes before opening the lid.
9. The finished product! I’m very satisfied with the buns made this time. The croissants are not stuffed and the jujube paste is not enough.
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