1. Prepare the raw materials, soak the red dates in advance and remove the pits.
2. Put the flour and eggs and red dates in a pot.
3. The brown sugar and yeast are dissolved in warm water, and the flour is added little by little.
4. Kneaded dough.
5. The fermentation is twice as big and has a honeycomb shape inside.
6. Use a small amount of warm water to dissolve the soda noodles, and add flour little by little.
7. Kneaded dough.
8. Sprinkle dry flour on the chopping board and roll out into large slices (this is half of the dough).
9. Roll into rolls and cut into sections.
10. Pinch both sides and round into a bun shape.
11. Put cold water in the steamer, grease the curtain, and put the steamed buns.
12. Be sure to put cold water into the pot with the lowest fire power (during the fermentation time), until about 20 minutes, the steamer has steamed, immediately turn on the high heat and steam for 20 minutes. For steamed buns, do not raise the pan immediately. Start the pan after 5 minutes to avoid thermal expansion and contraction, which may cause the surface of the Hanamaki to become uneven or collapse.
Tips:Be sure to put cold water into the pot with the lowest fire power (during the fermentation time), until about 20 minutes, the steamer has steamed, immediately turn on the high heat and steam for 20 minutes. For steamed buns, do not raise the pan immediately. Start the pan after 5 minutes to avoid thermal expansion and contraction, which may cause the surface of the Hanamaki to become uneven or collapse.
