I will never get tired of this jujube cake, so fluffy and chewy

70克切碎的干红枣
面肥（ for starter）
100克水（100 grams of water）
100克馒头面粉（100 grams of pastry flour）
1茶勺酵母（1 tsp of dry yeast）
面团(for dough)
面肥(starter)
150克水(150 grams of water)
280-320克面粉(280-320 grams of pastry flour)

重点：就算是同一个品牌的面粉，吸水量也会不一样，大家先预留部分面粉，适当调整比列，因为要做发糕，面团要稍微软一些才好。揉好的面团几乎不粘手的程度。 面胚做好马上放蒸笼里二次醒发，天热10-20分钟，冬天时间翻倍，直到1.4-1.5倍左右。我喜欢用蒸笼做馒头，一是蒸汽比较足，二是不会滴水，如果用普通蒸锅最好用纱布和厨房纸把锅盖包一下。用一个旧蒸笼垫在底下。开中火，水开后根据大小蒸5-8分钟，关火闷3-5分钟。

发面失败的八大原因，供新手参考。
1 酵母失去活性了。先用温水化开酵母静止一会，表面一层气泡说明有活性
2 面粉受潮或者不新鲜。这是我失败的第一大原因，因为以前面粉买回来用很久，所以每次刚开始馒头会成功后来就又黑又硬了
3 面没有发好，2-2.5倍之间是理想的程度，做出来才喧软有弹性白白胖胖
4 二次醒发不够，生胚要稍微大一点点再上锅蒸，如果二次醒发过度馒头组织粗糙也是不成功的
5 火力太大，有朋友听我的建议用中火蒸成功解决了问题
6 蒸汽不够，如果蒸笼孔太小，馒头得不到足够蒸汽肯定是蓬发不了的
7 锅盖滴水，我用竹蒸笼没有这个问题，平时放在干燥的地方不然容易发霉。没有竹蒸笼需要用厨房纸和纱布包住锅盖
8关火后 焖3-5分钟我亲测有必要，有些博主可以直接开盖，他们的制作也是不一样的
When I was trying to make my own steamed bun several years ago, I failed so many times, even I consulted the pro and checked many recipes.When I open the lid I often see dark and hard dough . There are many reasons:
1 The yeast is not active. Test the yeast if you are not sure. Mix yeast with warm water (about 90-95 degrees, hot water will kill the yeast), and rest for some minutes, if you find a lot of bubbles on the top, the yeast is good.
2 The flour is not fresh. This is my No.1 fail reason. I was very confusing why sometimes I can make but after a few months I could not. Finally I realized that I stored the flour for a long time, and my house is kind of moist, when I use fresh flour, the problem is solved. Try to use all- purpose flour with less protein,but not cake flour, if you like puffy.
3 The dough is not fermented well. Many people mix all the ingredients at a time to make it easier, but I mix about 20% flour, water and yeast and ferment at the beginning as start. For sure the bun tastes better. When the dough expands to 2-2.5 times the original size is enough, I won’t steam bun with over fermenting dough, I use the dough as start for future bun. In summer, the ferment is very fast, in winter you can put the container in a warm place to speed up. To tell the truth, ferment for longer time on lower temperature will result in better taste, just balance.
4 The dough doesn’t rest for enough time before steam. After you put every dough into the steamer, wait until it’s bigger, just you can feel the change. Do not let them expand too much, or the texture would be rough.
5 The burner is too strong. Once my friend complained she always failed the bun, I told her set the burner between medium and high, which perfectly solved the problem.
6 There are not enough steam. If the ventilation is not that good, the dough won’t get enough steam, one of my friends used a knife to enlarge the holes on the steamer, it worked.
7 The dropping from the lid. I hate the dropping and used to wrap the lid with cheese cloth and kitchen towel .Now I found 10 inch diameter bamboo steamer, which can just sit on my pot. I store the bamboo steamer in very dry room, or it will get mold very soon.
8 Another possible reason might be you open the lid too soon. Almost every poster will mention that wait for 3-5 minutes before you open the lid. I tested it,it's true。 Well, you may find it’s kind of hard to make the bun, but actually if you know all these tips you can make the same good buns

Видео I will never get tired of this jujube cake, so fluffy and chewy канала Kitchenaid Pro