How to make steamed jujube flowers How to make steamed jujube flower steamed buns How to make steame

Method.

1. Ingredients: 500 grams of Arowana low-gluten flour, 260 grams of water, 4 grams of yeast, and an appropriate amount of jujubes.

Method:1Soak the jujubes in water for a while in advance, sprinkle a handful of flour and wash the jujubes thoroughly.

2.Flour, yeast, warm water (warm water and dough in winter), and form a dough with moderate firmness and softness, cover with plastic wrap and let rise for 30 minutes.

3.After 30 minutes, remove the dough from the cutting board and knead it a few times until the surface is smooth. Divide the kneaded dough into 3 portions, one serving of 150 grams, one serving of 50 grams, and one serving of the rest.

Roll out the dough of 150 grams into a circle, the dough sheet should have a certain thickness, cut a small opening every 2 cm or so on the edge of the dough sheet, cut a mark in the middle, and knead the edge of each 2 pieces together by hand.

4.The edges of the dough should be all kneaded, and the dough sheets should be placed directly on the grate of the steamer, and the grate should be covered with a cage cloth, so that it can be placed directly in the pot.

5.The rest of the dough is kneaded into long strips, the dough is wrapped in a red date, then broken, and pinched to form a jujube flower. Place the jujube flowers around the dough sheet, and show the lace around the edges.

6.Spread a layer of red dates in the middle. Roll out the 50 grams of dough into small round slices, the size is just enough to cover the red dates, place a circle of jujube flowers on the dough sheet again, and fill the gap in the middle with red dates.

7.Put a jujube flower on the last layer, put it in the pot with a grate, put enough water in the pot in advance, cover the pot and let it rise for about 30 minutes. After proofing, start steaming over low heat, turn to medium-high heat after steaming the steamer, turn off the heat after steaming for about 20 minutes, and open the lid after leaving for half a minute.

Method. 2. Ingredients: 500 grams of all-purpose flour, 2 grams of yeast powder, 250 grams of warm water, and an appropriate amount of jujube.

Method: 1. Melted the yeast powder in warm water, put in the flour, stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough by hand.

2. Cover with plastic wrap or lid, put it in a warm place, and ferment until it is twice as large.

3. Knead the dough into a smooth dough.

4. Divide into suitable size of dough agent.

5. Take one of the doughs, knead it into a smooth dough, and knead it into a spindle shape with a thick middle and thin ends.

6. About 2 cm at both ends, flatten by hand.

7. Separate one end, press it by hand, and press the texture with a knife.

8. Grab one end and fold it upward, clamp a red date at the corner (dry red dates are soaked in advance), and the other end is also operated.

9. Use scissors to cut the top pressed fan into 3 parts, and pinch it gently with your hands.

10. Put the steamed buns on the curtain and let them rise for about half an hour.

11. Brush the oil with the steamed grate and put the steamed buns into the steamed gloss.

12. Put water in the steamer, put the steamed grate in, start the timer after steaming, and steam for 25 minutes (depending on the size of the steamed bun).

13. When the steaming time is up, turn off the heat, don't be in a hurry to open the lid, and simmer for 5 minutes before opening. Take out the steamed buns, put them in a breathable basket, and wrap them in a plastic bag after cooling.

Ingredients for jujube flower steamed buns.

Flour: 250 eggs, two milks, two yeasts, 3 grams.

The practice of jujube flower steamed buns.

250 grams of flour beaten two eggs, yeast melted with a little milk, with milk and pasta.

And good noodles, cover with a lid for two hours.

After the dough is awakened, first make an agent to roll out the dough, and then cut the knife along the perimeter.

The three of them are pinched together and make a growth agent.

Cut into long pieces to make petals, wrap five flowers with jujube and put it in the middle of the flower plate, make a circle in the center of the flower, and put a jujube in the middle.

The finished jujube steamed buns are steamed for half an hour in the fermentation mother, steamed for 20 minutes, and opened five minutes after the fire is stopped.

The steamed one is shoveled out with a shovel, and the finished product is drawn.

1. Ingredients: pumpkin, 5 grams of yeast, 10 grams of sugar, 2 red beans.

2. Peel and cut the pumpkin into thin slices, then steam the pumpkin for about 16 minutes to steam the pumpkin; Then take it out and press it into a pumpkin puree while hot; Then put the pumpkin puree until it is not hot, add 5 grams of yeast and 10 grams of sugar, mix well and set aside.

3. Prepare an appropriate amount of ordinary flour in a large bowl, add the pumpkin puree in batches and stir evenly, mix it into a dry powder and then knead the dough to form a relatively hard dough; Then divide the dough into two large pieces, knead well and knead smooth.

4. Cut a dough of about 80 grams from the dough, knead it well again and round it, and then roll it into a round cake with a thickness of about half a centimeter; Then divide the round cake into 8 equal parts and press the mark on the edge with a fork; Finally, cut the crust along the lines and pinch it to fit the gods.

5. Take another agent, cut 8 pieces of about 35 grams of agent, and then knead and roll them into skins; Then the skin is staggered and folded in half, and then the red dates are placed and the edges are kneaded; Finally, it is neatly placed on the flower tray.

6. Take 8 small agents of about 10 grams and roll them directly into round skins; Then put the rolled round skins on top of each other; Then put a red date and roll it up to make a rose; Finally, break the petals a little, then cut off the place where the bottom is high, and place it in the middle of the flower base.

7. Take the excess agent cut in the previous step and knead it directly into strips; Then press both sides flat and press out the pattern; Finally, you can knead it, and a yellow gold ingot is ready.

8. Take three agents of the same size and knead them into thin strips, and then knead the two ends of the three thin strips to make three small circles; Then put the red date holes on both sides of the small circle, and use chopsticks to clamp it from the middle, and the flower-like steamed bun is ready.

9. Knead the agent into a round and roll it into a skin, and then cut it from the middle; Then use a fork to press out the pattern at the tail and cut it, pinch out the shape of the tail and clamp it with chopsticks; Then use a spoon to press out the gills and the scales with the handle of the spoon; Finally, use red beans instead of eyes, and poke a small hole in the mouth with chopsticks. A pair of fish steamed buns is ready.

10. Take a large agent and knead the round and rolling skin, and then press out eight equal parts; Then cut the edge of each thread with a knife and fold it with chopsticks. Then knead the two sides together; Finally, according to the size of the flowers, knead the agent, roll it into strips, roll it into long strips, and then cut out the "ears" half a centimeter wide and wrap them in a red date and roll them up to make stamens.

11. Put the finished steamed buns on the wet cage cloth to rise, then steam in the pot, steam for 20 minutes when the water is boiled, and then simmer for 5 minutes to open the lid.

A simple way to make jujube flower steamed buns.

Ingredients: white dough, pumpkin dough, gray dates.

Steps: <>

Step 1: Leaven the pumpkin dough.

Step 2: Prepare the white dough.

Step 3: Take an appropriate amount of white dough, knead it well and exhaust it.

Step 4: Roll out into discs about one centimeter thick.

Step 5: Use scissors to cut three strips of the same thickness.

Step 6、Three long strips are kneaded into petals。

Step 7, pinch to the end, divide into two or three equal parts, and then cut each part into three long strips and knead into a braid. Do this to avoid pinching until the rest is not enough to cut three long strips, cut two or one, and affect the finished product.

Step 8, a jujube flower bottom is made.

Step 9: Carefully transfer to the pot with a cutting sheet.

Step 10: Take the yellow dough, knead it into finger-thick strips, and cut it.

Step 11: Knead until you can just wrap the length of the jujube and pinch the two ends.

Step 12: Decide the number of jujube flowers to pinch according to the size of the circle. In a circle. Don't press the petals.

Step 13: Take the white dough and roll it into a round cake, just in the center of the circle. The thickness periphery is about flat.

Step 14: Take the yellow dough and roll it out to a thickness of about one centimeter, cover the white dough, and slightly press the pinched mouth of the jujube flower.

Step 15: Knead the white jujube flowers into long strips made of white dough. (square slices with yellow jujube flowers) <>

Step 16: Take a little yellow dough and roll it into four or five finger lengths, with the thickness of the middle finger.

Step 17: Roll out into thin slices.

Step 18: Wrap the dates in and roll them up.

Step 19: When the flower core. Wake up for a while, and steam in a pot under cold water for 40 minutes.

Step 20: Turn off the heat after steaming, stop for five or six minutes and carefully open the lid. The jujube flower (jujube mountain) is steamed.

Step 21: Finished product.

Step 22: Finished product.

Step 23: Finished product.

Step 24: Finished product.

Step 25: Finished product.

Step 26: Finished product.

Step 27: Finished product.

Tips: PS: Make the dough and slightly harder. Try to choose jujubes that do not differ in size. Medium size, too big and too small are not conducive to styling.

The practice of red jujube flowering steamed buns:

Ingredients: 200 grams of flour, 100 grams of water, 2 grams of yeast, 50 grams of brown sugar, 20 grams of red dates, a bowl of warm water.

1. Soak 2 grams of yeast with 10 grams of warm water, and stir the unmelted yeast.

2. Brown sugar is boiled with 90 grams of warm water until it is sugary, and there is no graininess.

3. Wash the jujubes, remove the core and chop them for later use.

4. Pour the yeast water into the flour, add brown sugar water in batches to stir the flour into cotton wool, knead it into a smooth dough, cover it and ferment it to twice the original size.

5. Gently knead the fermented dough into a dough by hand to exhaust it, pour in the cut red dates, and knead evenly. Roll into long strips and knead them into small pieces by hand.

6. Boil the water in the pot in advance, wet the drawer cloth and put it into the pot. The water is boiled, put the steamed bread into the pot, cover the lid and steam for 15 minutes, turn off the heat and continue to simmer for 5 minutes after the first shot is steamed.

Ingredients. 200 grams of wheat core flour, 180 grams of old noodles, 5 grams of sugar, 36 red dates, 100 grams of warm water, 3 servings.

Accessories. 4 zongzi leaves.

The practice of red jujube pattern steamed buns.

Put the weighed wheat core flour and old noodles in a large container.

Add sugar and warm water, mix well, mix into a smooth dough, put on plastic wrap and leave it in a warm place to ferment.

After the jujubes are washed, soak them in warm water for half an hour.

The fermented dough is honeycomb-shaped.

Knead the fermented dough and exhaust it well.

Divide the kneaded dough into quarters.

Then knead the divided small dough and roll it into a circle in turn.

Take a small dough and roll it out into a round dough with a rolling pin, (cover the other dough with plastic wrap) and <>

Then use a knife to cut evenly into 8 portions first.

Flip half a circle in the same direction and pinch the bottom tightly with your hands.

In this way, the embryo of the pattern steamed bun is ready.

Put the soaked red dates on the steamed bread embryo.

Spread the zongzi leaves on the bottom.

After making all the red date pattern steamed buns in turn, put them in the steaming drawer for secondary fermentation.

When fermented to double, boil and steam for 15 minutes and simmer for 5 minutes.

Delicious and good-looking red jujube pattern steamed buns are out of the pot.

Cooking skills. The dough of the steamed bun should not be too soft, it is not easy to shape, and it will affect the beauty ......

The red jujube steamed bun is processed with flour, and the steamed bun made is cute and fragrant, which is the favorite of children. Let's share with you the practice of fancy red date steamed buns.

Tools Materials.

500 grams of flour, 100 grams of red dates. How it works:

Put the flour and flour in a pot, add water and form a smooth dough, cover and let rise for 4 hours.

Put the dates in a bowl and wash them with water.

When the time for fermentation is up, put the dough on the cutting board, sprinkle 5 grams of baking soda, knead it with the dough, and knead it thoroughly.

In the same way, divide another large agent into two small agents, make the same pattern, stack them with the big pattern, insert red dates, and make a pattern steamed bun green blank.

Put the steamed buns in a steamer and steam them for 30 minutes.

Then take it out and put it on a plate, so that the red date steamed bun is ready.

Use flour, brown sugar, red dates, baking powder, pure red dates, steamed buns, hot water to melt the brown sugar, cool down. Remove the pit of the red dates and beat them into a paste and set aside. And noodles:

Put the jujube paste at temperature, add yeast powder, and dissolve. Add the brown sugar water to the flour and the date paste to the flour and noodles. Knead the dough smooth, set it in a basin, cover it, and wait for the dough to start.

Chop the pitted dates and set aside. After the dough is ready, put in the alkaline noodles and knead well. Add the chopped dates to the dough and continue to knead well.

After kneading, cover it and let it stand for a while, take it out and knead it again, and knead it until smooth. Knead into strips, cut large pieces with a knife, and then place the cut surface super strongly, and then put it into the pot to steam. At this time, if there are still unused jujube pieces, they can be sprinkled on the steamed buns.

Pot with cold water, change to medium heat after the water boils, 20 minutes. Wait a while before opening the lid.

Use flour, brown sugar, red dates, baking powder, pure red dates, steamed buns, hot water to melt the brown sugar, cool down. Remove the pit of the red dates and beat them into a paste and set aside. And noodles:

Put the jujube paste at temperature, add yeast powder, and dissolve. Add the brown sugar water to the flour and the date paste to the flour and noodles. Knead the dough smooth, set it in a basin, cover it, and wait for the dough to start.

Chop the pitted dates and set aside. After the dough is ready, put in the alkaline noodles and knead well. Add the chopped dates to the dough and continue to knead well.

After kneading, cover it and let it stand for a while, take it out and knead it again, and knead it until smooth. Knead into strips, cut large pieces with a knife, and then place the cut surface super strongly, and then put it into the pot to steam. At this time, if there are still unused jujube pieces, they can be sprinkled on the steamed buns.

Pot with cold water, change to medium heat after the water boils, 20 minutes. Wait a while before opening the lid.