1. Cut the jujube meat from the red dates, put it in the cooking machine, put in warm water, start the cooking machine, and whipped the red dates and the red dates into a paste state
2. Stir the red date paste into a bowl, add yeast and brown sugar and stir until the sugar and yeast are melted
3. Pour the red date yeast water into the flour and stir. You can control the amount of warm water by yourself. Don't pour it into the cooking machine all at once. Keep a little bit appropriately. Check the softness and hardness of the dough when making the dough. Choose whether to put it or not, because the brand of flour is different and absorbs water The amount is not the same, so, grasp it yourself, the dough of the steamed bun should not be too soft, just a moderate amount
4. First, mix the red date paste and flour into a large floc, and then knead the dough, so that it is not easy to make the flour sticky, and finally knead the dough into a smooth dough
5. Divide the kneaded dough into small noodles, knead each round to make the raw embryo of steamed buns
6. Put the kneaded small pasta agent on the warm water steamer and let the dough rise for about 40 minutes. The small dough will double in size. With the effect of water vapor, the small dough has become reddish
7. See that the dough is well fermented, steam it on high heat, steam for 20 minutes, turn off the heat and simmer for 5 minutes before boiling. The flavor of red dates is tangy, and the sweet and sweet big steamed buns are so delicious.
Tips:Raw red dates do not need to be cooked. You can easily whipped them into a delicate red date paste with a juice cup, cooking machine, etc., and start the machine twice when whipping, the effect is better.
I put a little brown sugar, one is to help fermentation, and the other is to increase flavor. If you like the smell of milk, you can use milk instead of water, or put some milk powder on it, which is very delicious.
At the end of the fermentation, put it on the steamer and heat the water to warm it up. This will help the dough to ferment. Very quickly, the dough will rise in about 40 minutes.
Don't open the pan immediately after steaming. Turn off the heat and simmer for 5 minutes before boiling. The steamed bread will not collapse.
