Corn and Red Date Roll

Dumpling flour or regular flour can both be used.

Weigh 300g of dumpling flour or regular flour, 200g of cornmeal, 30g of sugar, and 6g of yeast powder, and mix them evenly.

Beat two foreign eggs into a liquid. Pour the egg liquid into the flour and mix well.

Measure 220g of hot water in advance and set it aside to cool. Pour the warm water into the flour in several additions, mixing well each time.

Add another 20g of cooking oil (choose one with little flavor), and mix well.

Knead into a dough.

Remove the pits from the red dates and cut them into small cubes.

Add the diced red dates and knead into a relatively smooth dough (knead for 10 minutes).

Cover with a slightly damp cloth and place in a warm spot to ferment for 1 hour.

The dough has obviously expanded.

After the dough is degassed, divide it into 12 small portions.

Roll the small piece into a long strip.

Gently press flat with your hands, then roll it thin with a rolling pin.

Roll up the thin dough sheet into a cylindrical shape.

Side view.

Let the rolled corn tortillas sit for 15 minutes.

Add cold water to the steamer, lay down parchment paper, and steam over water for 25 minutes.

When the time comes, turn off the heat, and continue to cover with the lid to let it simmer for 5-10 minutes to prevent shrinking.

Finished product.

Spin in circles ⭕️

It still looks better when no red dates are showing on the surface 😛

Both mom and dad really liked it, saying that the sweetness is just right, the texture is great, and it's also chewy.

Favorite honeycomb shape~