How to make four beautiful jujube steamed buns

1, a jujube steamed bread as beautiful as an apple. Take a small vermicelli, roll it into a thick piece of about 3 mm, then cut it with a rice knife and divide it into 8 pieces of equal size. Stack 8 pieces of dough together, press them in the middle with chopsticks, then stand up, hold them with a pair of chopsticks, hold them with your right hand, and gently rotate them to make the bottom skirt spiral. Then press the top with your fingers, press a clean jujube, and a spiral jujube steamed bun embryo will be ready.

2. The second method: take a noodle, rub it into a long strip, flatten it, roll it into a strip with a rolling pin of 20 cm width and 5-6 cm width, and then coat it with a layer of edible oil. Roll it up from one end, press it in the middle with chopsticks, then clamp the two ends in the middle with chopsticks, and then clamp it. Press the sides down, press the lace with a fork, and put a clean jujube in the middle.

3. The third method: roll the noodles into long strips, brush them with a layer of oil, put two clean dates at one end, then roll them to two thirds, then roll them up at the other end, then stand up, press them down from the middle with chopsticks, and clamp the two sides together.

4. The fourth method: This is a jujube steamed bread shaped like a butterfly, which is very beautiful. Take a noodle and flatten it, roll it thin and round with a rolling pin, and brush it with oil. Cut it in half from the middle with a knife, leaving 2-3 cm on it, don't cut it off, then roll up the two sides separately, fold them outward to align the two dough rings, clamp the middle with chopsticks, clamp the two sides with chopsticks, and put a clean jujube on it.

5. Don't steam the whole jujube steamed bread embryo directly, put a corn leaf under it, put it in a steamer, cover the lid, and wake it for 15-20 minutes. The second proofing is the key to the softness of steamed rolls. After waking up, steam in the pan, start counting after steaming, steam for 20 minutes and turn off the fire. After turning off the fire, simmer for about 3 minutes before opening the lid, so that the flower rolls will not shrink, deform or collapse, and taste particularly fragrant.