In autumn, steamed rice stands aside, and it should be eaten like this in autumn, which is better than eating meat

 

Today I want to talk about red dates, after the beginning of autumn, the weather will slowly become cooler, the weather will be particularly easy to dry, eat some red dates properly will enhance the elasticity of the skin, so that the skin is delicate and smooth. In addition to beauty and preventing hair loss, jujube has the effect of strengthening the spleen and stomach. When the spleen is good, it is mainly manifested in the skin and hair, which looks radiant and also helps to grow black hair.

When we make it, we integrate red dates into our flour to make red date steamed buns, and add some of its super partner "brown sugar" as an auxiliary, which is full of delicious and nutritious taste. The method is not much different from ordinary steamed buns, they are all the same simple and easy to use, and it is the most suitable to use it as a staple food in autumn.

【Required Documents】

500 grams of flour, 4 grams of yeast, 10 grams of sugar (for promoting fermentation), 240ml of warm water and flour, 3 grams of baking soda, 60 grams of brown sugar, 40 grams of chopped red dates.

【Steps】

1. 500 grams of flour, 4 grams of yeast, 10 grams of sugar into a basin, 240ml of warm water while pouring and stirring, a small amount of multiple additions. (White sugar is used to promote fermentation, and the temperature of warm water should not be hot, not too high to scald the yeast to death)

2. Stir until the large dough is flocculent, knead it into a soft dough, cover the lid and ferment until it is twice as large, if it feels too dry during the kneading process, add some water, otherwise add flour.

3. When the dough is fermented, the volume becomes twice as large, and the inside is rich in honeycomb.

4.3g baking soda with a little water and stir well. (A little bit is fine, about 10 grams).

5. Pour the soda into the dough and knead it evenly. (Baking soda plays a role in neutralizing the acid of the dough and making the finished steamed bread softer, but you don't need to add it).

6. Add 60 grams of brown sugar and chopped red dates, if there are too many brown sugar granules, it is recommended to roll them out with a rolling pin, or put them in a bag and beat them evenly.

7. Knead your hands into a dough, if it is too wet, you can add a small amount of flour into it.

8. Move to the cutting board, knead evenly, and knead until the surface is smooth and delicate.

9. Roll the dough into long strips and knead it into an equal size with your hands.

10. Take a portion of dough, knead evenly from the outside to the inside, and arrange it into the shape of a steamed bun.

11. Put the cooked steamed buns in the steaming drawer, put warm water in the pot in advance, and let them rise for ten minutes.

12. The volume of the steamed bun has become larger again, and the feel is light and fluttering when you pick it up. At this time, you can steam, cover the lid and turn on the high heat to boil the water first, then turn to medium heat, and steam for a total of 15 minutes.

13. Turn off the heat and simmer for another three minutes before opening the lid and taking it out.

14. It's very soft because it has plenty of water, and it's also great as a staple food, so use it to serve with a large stew today!

Tips:

Because it is a large amount of water, the whole dough is wet and sticky, you can add a little flour to it, don't add too much, the overall dough should be soft and non-sticky.

When the time comes, don't be in a hurry to take it out and stuff it for a while, opening the lid directly will cause the epidermis to retract and become wrinkled, which is the truth of thermal expansion and cold contraction.