1. Put the eggs into a bowl, add water, yeast powder and sugar directly, and stir with egg puff for about 3 minutes (if you are patient, you can add the same as the same, first add sugar, beat well, then add water dissolved in fermentation powder, stir evenly)
2. Add flour and mix well
3. Add 1 / 3 of red jujube meat and mix well
4. Put it into a heat-resistant bowl (spread a layer of oil paper in the bowl, or apply a layer of salad oil if not)
5. Cover a piece of plastic film and ferment for 50 minutes at a temperature of 30 degrees (it's summer now. The fermentation is just right. When I made it, the room temperature was about 38 and it was about 45 minutes)
6. When the fermentation reaches twice the height, sprinkle the remaining 2 / 3 red jujube meat
7. Put into the steamer and steam over medium high heat for 40 minutes without opening the lid
8. After steaming, stew for 5 minutes to get out of the pot. If the steaming time is not enough, it is easy to get sticky. The steamed cake is slightly protruding in the middle. If it is concave, it is over fermented and may be slightly sour, but it can also be eaten