Milk-flavored jujube steamed bun
Overview
In the hot summer, when I was young, there were waves of wheat rolling, and my mother and I would bend over to work in the fields with sickles. There would always be aunties from the neighborhood carrying bamboo baskets to the fields to deliver food. She always greeted her mother warmly, uncovered the cloth on the bamboo basket, took out a big and beautiful jujube steamed bun, and insisted on letting me eat one. My mother always declined politely. We were hungry until we finished harvesting the wheat, and then we slowly walked home to cook. Time flies by, but the past is always vivid in my mind. Now, I can make jujube steamed buns for myself at any time. Looking at the warm sunset, it turns out that life is such a simple happiness.
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Ingredients
Steps
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Using yeast to make dough is really convenient and fast.
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Dissolve the yeast in warm water and pour it into the dough.
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Heat the milk, add an appropriate amount of warm water, and stir the noodles.
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When the dough is kneaded with chopsticks, knead it with your hands.
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The most important thing when kneading dough is to achieve three lights: surface light, basin light, and hand light. (This is what my grandparents told me. When my dad tells it to me, I always think of Little Japan)
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Peel the dates, chop into pieces, add sugar and butter.
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Three hours later, the noodles were opened.
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Then knead the dough smooth, roll it into a cake, and spread the jujube paste on the dough.
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Roll into rolls and cut into sections.
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Use chopsticks to press in the cross direction and pick out the petals.
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After it's done, let it wake up for another fifteen minutes.
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Boil the water for fifteen minutes and it’s ready~
