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Zitui yan (Qingming swallow buns)
子推燕: soft steamed wheat buns shaped like swallows, each with a red date on its back
In Shanxi, families steam zitui yan for Cold Food Day and Qingming, the spring days of tomb-sweeping and remembering the dead. The buns are named after Jie Zitui, a loyal courtier of ancient Jin whose death in a mountain fire is said to be why no fires are lit on Cold Food Day, and they are shaped like swallows because the birds return in spring and carry wishes for new life. Children used to string them on willow twigs and hang them by the door. The dough is plain, slightly sweet and pillowy, with a chewy red date pressed into each bird. Serve them warm with tea, or cold the next day as the festival intends, alongside pickles and boiled eggs. Chef's tip: snip the tail and wing feathers with small scissors just before the second rise, so the cuts open into neat feathers as the buns puff.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for dusting
- 1 ½ tsp instant yeast
- 1 oz sugar
- 1 ¼ cups lukewarm waterabout 35 °C
- 1 tbsp neutral oil
To decorate
- 10 dried red dates (jujubes)halved lengthways and stoned
- 1 tsp black sesame seedsfor the eyes
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Method
0/10 doneStep 1: Stir 1 ½ tsp instant yeast and 1 oz sugar into 1 ¼ cups lukewarm water and leave for 5 minutes, until a little foam forms on top.
5 minStep 2: Put 1 ⅛ lb plain flour in a large bowl, pour in the yeasted water and 1 tbsp neutral oil, and mix with chopsticks into shaggy flakes, then bring together by hand.
5 minStep 3: Knead on a lightly floured surface for 10 minutes, until the dough is smooth, satiny and springs back slowly when pressed.
10 minStep 4: Cover and leave in a warm place for about 1 hour, until doubled and a floured finger leaves a hole that stays.
60 minStep 5: Knock the air out and knead for 2 minutes to remove large bubbles; this keeps the steamed buns smooth. Divide into 10 equal pieces (about 80 g each) and keep them covered.
5 minStep 6: Roll one piece into a 15 cm rope that is thicker at one end. Pinch the thick end into a rounded head with a small pointed beak, and flatten the thin end into a fan-shaped tail.
10 minStep 7: Press the middle of the body flat with your thumbs to make two wings, then snip the wing edges and the tail with scissors to make feathers. Push half a 10 dried red dates (jujubes) into the back and two 1 tsp black sesame seeds seeds into the head for eyes. Repeat with the rest.
10 minStep 8: Set each bird on a square of baking paper in the steamer basket, 3 cm apart, cover and leave for 20 minutes, until visibly puffy and soft to the touch.
20 minStep 9: Bring water in the steamer pan to a full boil, set the basket on top and steam over a high heat for 15 minutes.
15 minStep 10: Turn off the heat and leave the lid on for 5 minutes before opening. Common mistake: lifting the lid straight away; the sudden cold air makes the skins wrinkle and sink. The buns are done when they look glossy and spring back at once when pressed.
5 min
Nutrition per serving
- Calories
- 215 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zitui yan (Qingming swallow buns) take?
- About 150 minutes in total: 115 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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