Red Date Mantou (Jujube Buns)

Instructions

1. 1Simmer the dates in the water over low heat 10 minutes until plump and glossy. Reserve every drop of the cooking liquid and cool it to 35°C.

   煮枣

   🔍 Look for Low heat 10 分钟 · 10 minutes

   Visual: 枣胀大，表皮紧绷发亮，汤汁呈清澈琥珀色Dates have swollen, the skins are taut and shiny, and the liquid is a clear amber

   You know it's right when: 叉子扎入枣心毫无阻力A date pierced with a fork offers no resistance in the centre

   That amber liquid is the sweetener and the colour. Do not throw it out.

2. 2Pit the dates and chop them coarsely, then mash a third of them to a rough paste so the dough gets both chunks and jam.

   去核剁碎

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 混合物呈深红黑、发粘，按压能成团，并能看到明显枣块Mixture is dark red-black, sticky and holds together when pressed, with visible chunky pieces

   You know it's right when: 枣泥粘刀，枣块依然粒粒分明不糊The paste clings to the knife and the chunks stay distinct rather than smearing

3. 3Mix flour, sugar, salt and yeast. Pour in 200 ml of the cooled date liquid and the oil, knead 8 minutes, then knead in the date mixture 3 more minutes.

   和面与拌入枣料

   🔍 Look for 11 分钟 · 11 minutes

   Visual: 面团呈暖米色并散布深红枣块，光滑且不粘手Dough is a warm beige mottled with dark date pieces, smooth and no longer tacky

   You know it's right when: 枣块分布均匀，表面没有裸露在外的Chunks are evenly distributed and none are exposed on the surface

4. 4Cover and rise at room temperature until doubled, about 75 minutes.

   一发

   🔍 Look for 75 分钟 · 75 minutes

   Visual: 面团隆起，绷紧的表皮下透出深色的枣斑Dough has domed and the surface is speckled with dark date pieces under a taut skin

   You know it's right when: 沾粉手指按出的凹坑静止3秒A floured finger dent stays for 3 seconds

5. 5Degassing knead 2 minutes, cut into 10, shape into tall balls and proof 25 minutes on parchment.

   成形二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 生坯胀大半，枣斑与表面融合得更柔和Buns have grown by half and the date speckles have softened into the surface

   You know it's right when: 轻按缓慢回弹，留下浅坑A light press springs back slowly leaving a shallow dent

6. 6Steam over vigorously boiling water 16 minutes with a cloth-wrapped lid, rest 5 minutes, then open the lid away from you.

   大火蒸+焖制

   🔍 Look for High heat 蒸16分钟 + 焖5分钟 · 16 minutes steam + 5 minutes rest

   Visual: 馒头饱满外皮浅褐，枣块蒸成近黑的果酱状小窝Buns are plump with a pale tan skin, and the date pieces have darkened to near-black jammy pockets

   You know it's right when: 开盖蒸汽喷涌，馒头能干净脱离纸Steam bursts out on opening and the bun lifts cleanly off the paper