Jujube Flower Steamed Bun

Put the flour into a bowl, pour in the yeast, and stir evenly.

Pour in water while stirring until it forms a flour-like texture.

Knead the dough by hand until it becomes smooth, cover it with a lid, and place it in a warm place to ferment.

Fermentation time is short in summer and long in winter, taking more than three hours.

Place the fermented dough on the board and knead it to release the air.

Roll it into a long strip, and cut a piece of dough larger than a steamed bun.

Use a rolling pin to roll it into a thick pancake.

Press patterns around the edge of the dough with a knife and fork.

Cut through the middle of each texture with a knife.

Use your hands to pinch up the cut dough.

Use your hands to flatten the rolled-out strip.

Cut the dough into pieces the width of a thumb.

Sprinkle flour on to prevent sticking.

Use a small comb that has never been used to press patterns onto the dough.

Fold it in half from the middle.

Put the red date in the middle and pinch the ends together.

Make some extra just in case.

Place the prepared dough skins on parchment paper; it's easier to pick them up when steaming. The arrangement of the first dough skin.

Then lay on the second layer of dough and place the jujube paste as you did with the first layer.

Roll out three dumpling wrappers.

Place two small jujubes on it.

Pinch it from the middle with your hand.

Use chopsticks to pick them up together.

Place it on top of the dough sheet, and then put a small jujube in the middle.

Place it in the pot to rest for half an hour, then turn the heat to high and steam for 45 minutes. After steaming, let it sit for two more minutes before opening the lid.

Beautiful jujube flower buns not only bring festivity to the Spring Festival, but also add color to the dining table!