Jujube steamed buns
Overview
Steamed buns are the staple food of northerners, and jujube steamed buns are the pasta served during the Spring Festival in the north. Let’s continue to use a chef’s machine to experience Chinese dough
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Ingredients
Steps
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Put the flour, yeast and oil into the mixing bowl, and add water
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Stir it with chopsticks, turn on the first gear of the kitchen mixer and start stirring. When you see that the dough is basically formed, turn on the second gear
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Stir until the dough is smooth, stop stirring, it will take about 4 minutes
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Take it out and knead it into a round shape, continue to put it back into the mixing tank, and ferment at room temperature
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After the dough is fully fermented, the Chinese-style dough test is to pull up the dough directly. If you see honeycombs appearing, it means the fermentation is complete
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Take the dough out to a chopping board and knead it until smooth
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Roughly divide the kneaded dough into 4 portions
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Take a small piece of dough and continue to knead it until it is smooth and roll it into a round shape
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Pinch out small holes symmetrically from left to right with your hands
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Insert dates into the small holes. You don’t need big dates, just small dates. Dried dates need to be soaked in advance. If the dates are larger, they can be cut and used
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Place the prepared steamed buns on the grate of the steamer. Add an appropriate amount of cold water to the pot in advance and brush some oil on the grate. Cover the pot and let it rise for 15-20 minutes
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After rising, the steamed buns have expanded slightly compared to the picture above. Start heating them over low heat
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After the steamer is filled with air, turn to high heat and steam for 15 minutes. Turn off the heat, wait for 30 seconds and immediately open the lid. The big fat mantou is out of the pot
