Steamed bread with corn and red dates (cold storage fermentation)(yu mi hong zao man tou leng cang fa jiao )

Steamed bread with corn and red dates (cold storage fermentation)

Introduction:

"The most prominent feature of jujube is its high vitamin content. A foreign clinical study shows that patients who eat jujube continuously recover more than 3 times faster than those who only take vitamin. So this steamed bread is for the weak. "

Production steps:

Step 1: pour all the ingredients except jujube into a large pot

Step 2: make dough by mixing

Step 3: put in a large bowl, seal the plastic film, and refrigerate overnight

Step 4: take it out in the morning of the next day and warm it up for about half an hour

Step 5: wash the jujube, remove the core and cut it into pieces

Step 6: reheat the dough and exhaust

Step 7: add dates to the dough

Step 8: knead well

Step 9: split into equally sized tablets

Step 10: knead thoroughly one by one to form a small mountain

Step 11: put in the steamer, cover and wake up for 20 minutes

Step 12: add cold water to the pot, steam over high heat for 15 minutes, turn off the heat and continue to simmer for 5 minutes

Step 13: peel off the cover and smell the jujube

Materials required:

Corn flour: 125g

Flour: 375 G

Jujube meat: 50g

Water: 250g

Dry yeast: 4G

Note: because at the same time to do not mix jujube steamed bread, so first and good basic dough, finally before shaping add jujube. If it's all made into red dates steamed bread, you can directly add red dates when you make noodles. Use refrigerated fermentation, just because of their own time is not very convenient. If you have time, you can follow the normal procedure

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Hong Zao Man Tou Leng Cang Fa Jiao