Homemade Silver Skin Jujube Bun Recipe

Silver-wrapped Golden Jujube Bun

This jujube bun, made with a golden-yellow core,pumpkin mud forms the inner dough ball, wrapped in white dough, hence called "silver-wrapped gold".finally adorned with large red dates and steamed to completion.This is a bun with rich jujube flavor. Main ingredients:flour

400g, 50g pumpkin puree, 4g yeast powder Seasoning ingredients: warm water 180ml, large red dates First make the white dough.

In a bread machine add 100ml warm water, 200g flour, 2g yeast powder.

Knead until smooth.

Then make the golden dough. Use the same method, adding 80ml warm water, 50g pumpkin puree, 200g flour, 2g yeast powder in the bread machine.Start the machine and knead for about 20 minutes until smooth, golden dough. Let both dough balls rise at a warm place until doubled in size. Knead the white dough evenly then roll it into a narrow strip.

Roll the golden dough into a thin cylinder. Place the golden dough on top of the white dough sheet. Wrap and roll up.

Cut into uniform pieces to form the raw buns.

Shape each piece slightly round, these are your "silver-wrapped gold" raw buns.

Insert a large date in the center of the golden core.

Cover with a cloth to prevent drying and let rise for another 20 minutes.

Fill a steamer with cold water and place the "silver-wrapped gold" raw buns inside.

Once boiling, steam for 15 minutes on high heat. After turning off the fire, wait 3-5 minutes before opening the lid.

Serve in a plate when ready.

[Photos and reality]

Tips:

Ensure both doughs have similar softness.

Do not over-knead; maximum water content should be no more than 50% of flour.

Turn off the heat and cover the pot again for 3-5 minutes before lifting the lid.3|There's a picture to prove it.

[Photos and Reality]

Tips:

1|Ensure both dough pieces have similar consistency.

2|The dough should not be too soft; moisture should not exceed 50% of the flour.