2. Prepare an appropriate amount of 300 grams of low-gluten flour, pour it into a clean basin, and sprinkle yeast powder around the flour and mix well.
3. Add appropriate amount of cold boiled water to a small pot and a small piece of brown sugar. After the fire boils, wait for the brown sugar to completely melt, put it aside and cool the brown sugar water at a suitable temperature. The sugar content can be added according to your own preferences.
4. Prepare some red dates, remove the core inside and put them into a blender to break into pieces for later use.
5. After the brown sugar water is cooled to a certain temperature, pour the flour for two or three times and knead it evenly.
6. Then pour the red jujube paste into the dough and knead it again. If there is little brown sugar water, you can add some cold boiled water appropriately.
7. After kneading the dough into a ball, put it in a pot and cover it with a layer of plastic wrap. After fermenting for an hour, take out the air and knead it, and divide it into several balls.
8. Knead jiaozi into the shape you like, then put it in a pot for ten minutes, and then steam it over high fire. Don't take out the lid from time to time during steaming. 15 minutes is enough.