Jujube cake(zao bo bo )

Jujube cake

Introduction:

"My hometown is Liaocheng in the northwest plain of Shandong Province, and my husband's hometown is Wendeng at the end of Jiaodong Peninsula. Although they are all Shandong, there are still great differences in the customs and styles of pasta making. Today's pasta is Jiaodong jujube cake, which I learned only when I came to Qingdao."

Production steps:

Step 1: Ingredients: 800g flour, 10g yeast (in winter), 10g sugar, 30 red jujubes (5 jujubes per steamed bun), moderate warm water

Step 2: put water and sugar at the bottom of the bread machine barrel, add flour, yeast at the top of the flour, start the function of dough mixing, and the dough fermentation is twice as large. Hand made noodles without bread maker.

Step 3: smooth the dough.

Step 4: wash and drain the jujube in advance.

Step 5: divide into small dosage forms of appropriate size.

Step 6: each preparation is kneaded into a smooth dough. This process requires a little more manual kneading.

Step 7: take one and make it into a smooth hemispherical shape.

Step 8: make a small hole in the top of the dough and put in a jujube.

Step 9: as shown in the picture, make a hole in the top jujube vertical nourishing four directions, the size is consistent with the size of jujube

Step 10: put a jujube in each hole.

Step 11: wake up for 15-20 minutes with the cover cloth.

Step 12: put it into the steamer and bring it to a boil over low heat. Steam over high heat for 20 minutes. Turn off the heat for 3 minutes and open the lid.

Step 13: finished product.

Materials required:

Flour: 800g

Yeast: 10 g

Warm water: 400g

Sugar: 10 g

Red dates: 30 (5 dates for each steamed bun)

Note: if more than a larger date, do smaller steamed bread, you can use scissors cut into pieces.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Zao Bo Bo