How to make, a complete video of how to make Yangxian jujube cake buns

Raw material formula Fuqiang powder 50kg rice wine dregs 500g white sugar 3.5~4kg water 20kg

Preparation method

1. Fermented noodles: 500g rice wine dregs To make fermentation, add warm water to dissolve it. After passing through the dough, make 5 kilograms of dough. The amount of warm water is 5 kilograms in winter, 2.5 kilograms in summer, and about 3.5 kilograms in spring and autumn. The basin should be placed in a hot place in winter, as long as it is hot enough not to dry the basin; in summer, it should be placed in the coolest place.

2. Kneading the noodles: Usually the dough is made the night before and mixed the next morning. Add 3.5 to 4 kilograms of white sugar to every 50 kilograms of flour. Including water for fermentation noodles, the water consumption is about 20 kilograms. The water temperature is required to be between 60 and 80°C in winter, around 50°C in spring and autumn, and lower in summer. When kneading the dough, dilute the yeast dough first, and then knead the dough. The kneading movements should be neat and do not burn the dough. In summer, about 25 kilograms are added first, and the remaining 20 kilograms are blended according to the situation; in winter, 30 to 40 kilograms are added first, and the remaining 5 to 10 kilograms are blended according to the situation. The harder the dough is, the better.

3. Shaping: The kneaded dough should be smooth and kneaded, then twisted into about 100 grams of dough, knead into long strips, press a groove along the middle of the long plane, and spread the dough inside the groove. Sesame oil, turn it over, with the groove facing down, then pinch it into a long strip of about 17 cm, lay it horizontally, press it down from both ends with your palms to form a convex shape, and then press the middle part into a flat surface to form a flat shape, with the four corners of the flat surface Press a jujube petal on each (the jujube is pitted and cut into four petals), and finally roll the two ends together, turning it over so that the oiled groove is on top, and the desired-shaped bun is made. After the steamed buns are made, they should be placed on a plate, covered with a quilt in winter and a sheet in summer, and then risen (that is, cooked) for about half an hour.

4. Steaming and stewing: Local people use a large iron pot, put the steamed buns into a cage (a cage made of bamboo slices), fasten an iron basin on top, boil over high heat for 15 minutes, and return to the pot. Cook in 10 minutes. The iron basin is used to prevent the steamed buns from becoming too moist.

5. Printing: Use a small bamboo pole to carve a dotted pattern on the steamed bun after it is released from the cage, dip it in edible red water, and press it once to create a flower.