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Recipe details are AI-generated from the video and may contain errors — for reference only.
Put 3 tsp of dry yeast in a bowl, mix with 50ml of warm water around 50 degrees, stir well, and set aside.
Watch out
The water should not be too hot, around 50 degrees is best, otherwise the yeast will lose its activity.
Pour 300g flour, 200g purple rice flour, and 100g cornmeal in a 3:2:1 ratio into a large bowl, add yeast water and about 150ml warm water, mix into crumbs, knead into a smooth dough, cover with plastic wrap and let ferment for 30 minutes.
Watch out
Add warm water little by little to avoid making the dough too sticky.
Put 200g pitted jujubes and 100ml water into a blender, start the machine to blend the jujubes into a smooth paste.
Watch out
The jujubes must be completely pitted, otherwise the blender blades will be damaged.
Heat the wok, add 50g water, pour in the jujube paste, stir-fry over medium heat until it bubbles and reduces, turn to low heat, add 1 tbsp vegetable oil and 1 tbsp honey, stir well until thick and glossy, then remove from heat.
local_fire_departmentMedium to low heatWatch out
Do not use too high heat and keep stirring constantly, otherwise high sugar content will easily burn.
Take half of the cooked jujube paste (about 150g) and 150g red bean paste into a bowl, mix thoroughly with chopsticks, and set aside to cool.
Watch out
Red bean paste is thicker while jujube paste is thinner, mix thoroughly so the texture is consistent.
Take the fermented dough out onto a board, knead to release air without adding too much dry flour, then divide and roll into even small dough pieces, kneading thoroughly in hands.
Watch out
Do not use too much dry flour when kneading, otherwise it will become dense and affect texture.
Flatten the small dough piece into a bowl shape, wrap with appropriate amount of red bean and jujube paste filling, gather and seal like a bun, shape into round small buns, and place with the seam side down.
Watch out
The filling is a bit thin, do not add too much or the seal will easily leak.
Evenly brush a layer of cooking oil on the bottom of the steamer to prevent sticking, put the wrapped buns into the steamer, and if the room is warm, cover and proof for 10 minutes until soft.
Watch out
The bottom of the steamer must be brushed with oil, otherwise the buns will stick and tear.
Must use heat-resistant gloves or towels when handling hot steamers to avoid steam burns.
After proofing, turn on the heat to bring water to a boil, steam for about 10 minutes after steam rises, then turn off the heat and serve.
local_fire_departmentHigh heatWatch out
Do not open the lid immediately after steaming, let sit for 3-5 minutes to prevent the buns from deflating.
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