Can you add eggs to make corn steamed bread, can you make steamed bread with only cornmeal

There are several recommended ways to put eggs.

The cornmeal steamed bun looks troublesome, but it is very simple to make and the taste is very good. If you don't believe me, try it, it's both nutritious and delicious.

Method 1. Ingredients: 400g of steamed bread flour (low gluten flour), 100g corn flour, 1 tablespoon sugar, 1 tablespoon soybean flour, 2 tablespoons of dry yeast, 1 teaspoon baking powder, 1 teaspoon salad oil, 220ml of warm water.

Method: Dissolve the yeast powder and sugar in warm water, mix with the rest of the ingredients, put in a bread maker, and stir until smooth. Place the dough in a sealed place for 20 minutes.

After 20 minutes, remove the dough and knead it until smooth and shaped. Heat the water in the steamer, put the shaped dough in, about 30 minutes, and steam for 15 minutes on medium heat.

Practice 2. Ingredients: cornmeal, white flour, milk, sugar, eggs, yeast. The ratio is 80% cornmeal, 20% white flour, 2 eggs, and a handful of sugar (no standard).

Method: First burn half of the milk into the piping hot, pour it into 80% of the cornmeal and stir it with chopsticks, (only half of the cornmeal) after it cools, rub them well with your hands, put in sugar, beat in eggs, add the 20% white flour, and knead them together with the other half of the milk and yeast, taking care not to make them too hard. After it is boiled, add a little baking soda and start kneading the dough, (no need for a panel, just knead it in a basin) and knead it repeatedly, after kneading, let it rise for 10 minutes, and you can put it in the pot and start steaming.

Method three. Ingredients: cornmeal, white flour.

Method: Add one-third of the cornmeal to the white flour when mixing the noodles, and put the two kinds of flour together in a warm place to ferment (if you want to be thorough and good, it is best to put a piece of old flour fertilizer), if you really don't have it, you can also use yeast (generally sold in supermarkets). After the dough is done, put a little alkaline flour or baking soda, if it is too thin, add a little flour and put it on the board to knead, pay attention to be sure to knead it thoroughly, put the kneaded flour on the board and wake up for 5 minutes 3, turn the awakened noodles into an agent, and then knead each agent into a steamed bun, knead it and put it on the board and wake up for another 5 minutes 4, put water in the steamer and boil it over high heat and put it into the steamed bun Pi, and steam it for 20 minutes with a strong fire to get out of the pot.

The fermentation and preparation process is similar to steamed steamed bread, except that some cornmeal is added to the dough.

Health benefits: Sugar: rich in carbohydrates.

Ingredients: 450g all-purpose flour

50g of cornmeal

Dry yeast 5g baking powder 5g

White sugar 5g gram food.

280ml of warm water

Recipe preparation: 1Mix the flour, cornmeal, dry yeast, baking powder, and sugar well, add warm water, stir into pieces, and knead into a smooth dough.

2.Cover with plastic wrap and let the hair grow for 3 minutes.

3.Then knead the dough into long strips.

4.into 8 doses.

5.Put the finished steamed bun blank (I made it a little flat, I should make it rounder) into a steamer covered with a basket cloth, cover and let it ferment for 30 minutes.

6.After the hair is squeezed together, the first time, summing up the experience, there must be at least 5cm of space when releasing the billet.

7.Bring the water to a boil over high heat, turn to medium heat, and steam for 13 minutes.

You can't make steamed bread with only cornmeal, cornmeal won't make it, and the steamed bread that is not sticky is hard and needs to be made with ordinary flour to make steamed bread, as follows:

Main ingredients: 500 grams of plain flour, 200 grams of cornmeal, 8 grams of yeast powder, 450 ml of warm water.

1. Put the yeast powder in a bowl, add warm water and stir evenly to dissolve, and let it stand for about 5 10 minutes to fully activate the yeast. Place plain flour in a basin along with cornmeal.

2. Pour a small amount of melted yeast water into the flour many times, and stir the flour into a flocculent shape with chopsticks.

3. Then knead the smooth dough by hand, let it stand aside for about 8 10 minutes, and knead the dough more easily.

4. Knead the dough on the cutting board, exhaust it, roll it into long strips, and cut it into the same size.

5. Shape it slightly by hand, put it on the steaming grate, cover it with a lid and ferment, don't forget to leave space in the middle, and it will be fermented to twice the original size.

6. Turn on high heat and steam for 15 minutes from the boil of the pot. Turn off the heat, do not open the lid immediately, simmer for three minutes before taking out the steamed buns in the pot.

7. Finished product.

1. No, the sticky noodles are small, and it is easy to powder steamed bread alone, and it is not formed, so it can be mixed with flour.

2. Examples of practices.

Ingredients: cornmeal: 250 grams; flour: 750 grams; Yeast powder: 5 grams.

1. Put the cornmeal and flour into the bread machine at a ratio of 1:3, add yeast powder, add water and press the dough button to make it automatically and form a ball.

2. Then ferment to twice the size and knead for 15 minutes.

3. After fully exhausting, knead into long strips, cut into evenly sized agents and knead them into small dough, let them rise for half an hour in the pot, and then steam them on high heat for eight minutes.

Cornmeal can be made into steamed bread alone, but you have to take into account the problem of age and the degree of fermentation, so the wowotou we usually buy outside is not just corn and has a lot of other things added to it, such as flour, yeast powder and so on.

Of course you can, but the taste is not very good, and you should put more than half white flour and less half cornmeal to make cornmeal steamed buns.

Yes, my mother often uses corn flour to make steamed buns, however, 2 3 is flour; 1 3 is corn flour or it is more difficult to ferment! (fermented with flour fertilizer).

No, one-third cornmeal, two-thirds flour, otherwise it will be difficult to ferment.

No problem, it was all done before the 70s, it was called Wotou.

You can make it, bean flour, cornmeal can be made into steamed buns, and it's delicious.

Yes, but it's hard to do, and it's much better to add a little wheat flour.

No, it's also a nest head if it's done well, and it's hard and can't be bitten.

It can be made into steamed buns, but the taste is not too good.

If you only use pure corn, it should not be steamed bread.

Pure cornmeal can't be made, add 1 3 white flour.

No, the cornmeal is too dry to make noodles.

Yes, but it can be hard to make.

Baking large cakes, steaming nest heads, hair cakes.

In fact, the steamed bread is made of cornmeal very little, it can only be said that some local snacks use cornmeal, and the taste of steamed bread made of flour is much better than that made of cornmeal, of course, cornmeal can also be made into steamed bread.

OK. But cornmeal will not be made, and it will be drier, harder, and not tasty. It is best to mix some flour, and flour is the main one, supplemented by cornmeal. The steamed bread made in this way not only maintains the softness of the steamed bread, but also has the aroma of cornmeal and the effect of coarse grains to nourish the stomach.

Only cornmeal is not a steamed bun is a nest, a hole is dug below, there is a tip on the top, before the reform and opening up, there was no steamed bread to eat the nest, some even the nest head can not afford to eat, do not believe you can ask your parents or grandparents what the nest is like.

You can't make steamed bread with cornmeal alone, because cornmeal has poor viscosity, so you must add white flour and other highly viscous flour together. Cornmeal can be made into tortillas, wowo wo head.

Yes, it's corn steamed buns.

Corn steamed bread is made of cornmeal steamed bread, said to be cornmeal, in fact, it is a mixture of cornmeal and wheat flour, the golden cornmeal steamed bread made is good-looking, and the cornmeal is still coarse grain, very nutritious, like the older generation, they all grew up eating this coarse grain. To make cornmeal steamed buns, white flour is the main thing, supplemented by cornmeal. Cornmeal is not easy to ferment, and cornmeal is loose and not easy to form clumps.

Therefore, when making cornmeal steamed bread, corn flour should be scalded with boiling water, and the ratio of cornmeal and white flour is generally about 1:3. Let's share the detailed method of cornmeal steamed buns.

Second, after kneading the dough to a smooth dough, seal it up, put it in an environment of about 30 degrees, this step is very important, many people steam steamed buns, steamed out after not fluffy and hard, the biggest reason is that the noodles are not good at the past, when the yeast is about 30 degrees, the activity is the strongest, so we must ensure that the food is made in this temperature environment. At this temperature, the efficiency will be higher, basically it can be cooked very well in an hour, the dough will become twice the size of the original, and there will be a lot of honeycomb inside, which means that the dough is ready, and you can move on to the next step. Like many people, if you don't have a good dough, the inside of the dough is very firm, and there are no pores, so it must be very hard when steamed.

On the other hand, through kneading, the gluten network inside the dough is richer and more uniform, and the steamed steamed bread will be whiter, more fluffy and more delicate. This step of kneading dough should be kneaded for a while, generally about 10 minutes, only when the dough is fully kneaded, the steamed steamed bun will be more soft and flavorful. Especially this cornmeal steamed bun, because it is a mixture of two flours, it is even more necessary to knead the noodles thoroughly.

After kneading, it is directly cut into small noodles to make steamed bread embryos, and then put on the pot.

Fourth, after the steamed bun embryo is done, put the embryo directly into the cage, but do not, cover the lid and continue to make the hair, at this time, the steamed bread after the steamed bread, the volume becomes significantly larger, and the weight becomes lighter. At this time, it can be steamed for half an hour. When the time is up, turn off the heat but do not open the lid, and continue to let it simmer in the cage for 5 minutes, so as to prevent the hot steamed bread from being affected by the thermal expansion and contraction, and retract to make the steamed bread hard.

Summary: The above is the detailed process of steaming cornmeal steamed bread, in fact, it is the same as steaming steamed bread, but there is one more step ahead, scalding the corn flour with boiling water, and mixing it with white flour to make it, so that the steamed bread is not only yellow of cornmeal, but also has the fluffy and soft effect of white flour, which is really beautiful and delicious.

Mix corn flour and white flour in a ratio of 2:1, add a little sugar and yeast powder, pour in water and knead to make a dough; Ferment until the inside of the dough is honeycomb-shaped, then it can be steamed in the shape of steamed buns, and it can be steamed for 25 minutes.

Corn flour and white flour stir well and add yeast water. Knead into a smooth dough, then cover it with plastic wrap, ferment it until it is twice as large as the fermented dough, then knead it again and exhaust it evenly, and finally make it into your favorite steamed bun shape, and steam it in cold water for about 20 minutes.

The method of corn steamed bread is very simple, prepare cornmeal and flour, add yeast and water, stir evenly, pour into the flour and form a smooth dough, put it aside to ferment, sprinkle a little flour on the board, roll the fermented dough into long strips with a knife, cut it into a steamed bun shape with a knife, boil the water in the pot and steam it.

1.Corn is pulped by machine;

2.flour, corn syrup, yeast powder, sugar water, milk and flour together;

After mixing, cut into sections, make a section into a large ball shape, flatten a little, and steam it in a pot.

Shaanxi Hanzhong special hot dough practice, like to eat rice dough to see.

No. You can't just use cornmeal to make steamed bread, you need to add white flour, and white flour should be a little more or the same amount than cornmeal, and white flour can't be less than cornmeal, otherwise you can't make steamed bread. When using cornmeal and white flour to make steamed bread, add pure milk to make the steamed bread more fragrant.

Cornmeal can be divided into yellow cornmeal and white cornmeal according to the color, and waxy cornmeal according to the type of corn.

In addition to making steamed buns, cornmeal can also be made into cornmeal nest head, cornmeal seepage cake, cornmeal bean porridge, and grain harvest.

Cornmeal contains lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, calcium, iron, lysine, selenium spine, glutathione, dietary fiber and other nutrients.

Corn is milled into cornmeal, flour, millet flour, yeast, sugar, eggs, milk, corn oil, kneaded into dough, fermented and steamed to make steamed bread, the method is as follows:

Ingredients: flour, millet flour, cornmeal, yeast, sugar, eggs, milk, corn oil.

1. Add three kinds of flour to sugar and mix well.

2. The yeast is melted with 10 grams of warm water.

3. Beat an egg and pour in 10 grams of vegetable oil, preferably corn oil, or tasteless vegetable oil.

4. Pour in the yeast liquid and milk and stir slowly into a flocculent.

5. Mix into a smooth dough.

6. Cover and ferment in a warm and moist place until it is twice as large.

7. Take out the full exhaust and knead well, knead it into strips and divide it into 5 agents.

8. Roll them into long strips about the length of the palm, flatten the top, and ferment twice to double the size.

9. Put cold water into the pot, bring to a boil over medium heat, steam for 15 minutes and turn off the heat. Do not open the lid for 5 minutes before opening it.

The method of making steamed bread without flour on pure cornmeal is as follows:

Ingredients Tools: 150 grams of Yuzai wheel rice flour, appropriate amount of warm water, 3 grams of yeast powder, small basin, kneading mat, steamer.

1. Put warm water into a small basin and add yeast powder to dissolve.

2. Add corn flour and knead into a smooth and soft dough. Because of the addition of corn flour, the color is yellow and beautiful.

3. Put the dough on the kneading mat, continue to knead into a smoother dough, if the kneading process is sticky, you can add some dry flour appropriately, but be sure to knead thoroughly.

4. Divide the kneaded dough into eight small doughs.

5. Rub it into a conical shape by hand.

6. Put warm water in the steamer, smear some oil on the steaming drawer to prevent sticking, and put the rubbed steamed bun embryo on it.

7. Cover the pot and let it rise for about 25 to 30 minutes, and you can clearly see that the steamed bun embryo has grown fat.

8. Cover the pot, **, and steam for about 20 to 25 minutes.

9. After turning off the heat, don't open the pot and simmer for 3 minutes, and then open the lid, and the yellow cornmeal steamed buns will be steamed.

10. Break it open and take a look, it is soft and has a good taste. It is not as soft as pure flour, but it has the fragrance of corn, and it tastes delicious.

11. Done.