Jujube Bun First Release
Festive steamed buns with little jujubes pinched into decorative pockets, lightly sweetened and proofed twice for a tender crumb.
Instructions
- 1
Dissolve the yeast and sugar in warm water, then pour it into the flour and knead into a dough of moderate softness and hardness for fermentation.
- 2
Knead the well-fermented dough evenly and divide it into four portions.
- 3
Form into four upright steamed buns.
- 4
Use your index finger and thumb to pull out small dates on the surface (top section) of the dough.
- 5
Make four small holes around the dough in sequence, and place a small jujube in each hole.
- 6
Do everything well.
- 7
Pour cold water into the pot and ferment a second time for 20 minutes. Once the water boils, time for 20 minutes.
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Ingredients
Main Ingredients
- Flour400 g
- Yeast4 g
- Jujubea handful
Seasonings
- Sugar3 g