Red Date Soy Milk Pudding

Red Date Soy Milk Pudding

1. Thick soy milk ready

2. Put the flour and yeast in the basin

3. First use chopsticks to stir into flocculent

4. Then knead the dough with your hands, then put it in plastic wrap and put it aside

5. When the dough is 2-2.5 times its original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful

6. You can also open the dough and see that the inside of the dough tissue is filled with uniform pores

7. Take out the dough and place it on the kneading mat, divide it into two equal parts, and round them separately

8. Take one of the dough and use the round shape on the kneading pad to roll it into a round cake with a diameter of 20 cm.

9. Put the round cake in a steamer covered with wet cloth, and put the red dates steamed in advance on the round cake, as much as you like

10. Roll out the other dough into a round cake slightly larger than the first round cake

11. Spread on the first cake and red dates, press gently with your hands to make it fit, and then put red dates on the surface, cover the lid, and carry out secondary fermentation

12. When the pancakes are bigger and rounder than before, they can be steamed on the fire. The water is boiled and steamed for 20 minutes, turn off the heat, and simmer for 10 minutes before opening the lid. It is very full

13. Cut into pieces

Tips:

Add flour according to the consistency of the soy milk, or directly mix the noodles with water; the red dates are steamed in advance, which can keep the whole shape and the taste will not be lost; do not remove the lid immediately after turning off the fire, which will cause the lid to become Water vapor flowing on the surface of the steamed bread will also cause the steamed bread to suddenly become cold and the skin will shrink and wrinkle.