【yantai】jujube Paste

Name: 【yantai】jujube Paste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 215g Plain Water; 3g yeast; 5 pcs Grey Date

by salila82

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Every year in Jiaodong area, every family has to steam a pot of jujube pastry. My mother-in-law said that almost all the men and women in the older generation who make jujube pastry are involved in the manual work of kneading noodles. When the dough is kneaded in place, the taste of the pastry will be good. Do a big pot at a time, and you can share it with relatives and friends when you leave for the New Year. The jujube pastry made by my mother-in-law is very beautiful, and I will learn from it. Jujube bun is a kind of buns unique to the Jiaodong Peninsula. It was an offering used by the Jiaodong people to sacrifice to their ancestors during the Chinese New Year. auspicious. The pasta is specially made with fine white flour that was ground in the past and added with fine golden jujube. The finished product is beautiful and the jujube is fragrant. It is a representative work of Jiaodong pasta. "

Ingredients

【yantai】jujube Paste

1. Put the flour in the cooking bowl.

2. Melt the yeast with warm water first, then slowly pour the yeast water into the flour, stirring while pouring.

3. Stir it into a floc.

4. And into a smooth dough.

5. Put the dough in a warm place for the first fermentation, the first fermentation to double the original size.

6. Take out the dough, press the air out with your hands, add an appropriate amount of dry flour and knead it evenly. Divide the dough into small portions and knead each portion separately.

7. Pinch out a small nose with the little thumbs of both hands.

8. After pitting the red dates, cut them into small pieces lengthwise.

9. Insert the red dates into the small nose.

10. Put it in a steamer for secondary fermentation. After the fermentation is complete, turn to medium heat and steam for 20 minutes.

11. The taste of glutinous rice is very different from that of steamed buns. The steamed buns are more fluffy and soft, and the pastry texture is firmer and chewy.

12. Putting some red dates has a very different taste and can be used as a staple food.

Tips:
1. After the first fermentation is complete, add an appropriate amount of dry flour in batches, and knead the dough again. This is different from making steamed buns.
2. Don't stir the pot immediately after steaming, turn off the heat and simmer for five minutes before boiling.