How to make white flour and cornmeal delicious?

How to make white flour and cornmeal delicious? When I saw this question, my first thought was to use it to make steamed buns!

The steamed bread made by mixing white flour and cornmeal together will be more beautiful in color than ordinary white flour steamed bread, and it will be healthier than white flour steamed bread with sugar content. In addition, compared with ordinary cornmeal steamed buns made only with cornmeal, the taste can be softer and more delicate, and the gastrointestinal acceptance is better, which is one of my favorite flour staple foods.

To make steamed buns with cornmeal and white flour, you can control the dosage ratio according to your preferences. If you want a more delicate taste, put more white flour, and if you want to be healthier, put more cornmeal. In my own habit, the general amount of white flour and cornmeal will be 2:

1 or so. Specifically, let's talk about it while introducing the method.

Mixed cornmeal steamed buns].

Ingredients: 300 grams of white flour (plain flour), 150 grams of cornmeal, about 220 grams of water or milk, 5 grams of yeast.

Method:1Take 5 grams of yeast and dissolve it in warm water or warm milk at about 35 degrees Celsius for later use.

You can use water directly, or you can change the water to the same amount of milk to make cornmeal steamed buns with a milky flavor).

2.Mix the white flour and cornmeal well and put it in a large bowl.

3.Pour the yeast water into the flour and stir it with chopsticks to form a snowflake as you pour, then mix it with the smooth dough. (220 grams of water or milk is only a reference value, different flours have different water absorption, please adjust according to the actual situation).

4.Cover with plastic wrap and let rise until twice as large. (After the fermented dough, dip your fingers in some flour and make a pit on the dough, if the pit is not **, it means that the fermentation is done.) Remember not to make it too big, the dough will be sour after fermentation).

5.Take out the dough and vent it, knead it again, knead it until the dough is cut open and you can't see the air holes, then divide it into 9 equal sized agents, and let it rise for about 10 minutes.

6.Then arrange each small agent into a circle, make a cornmeal steamed bun green blank, put it in a steamer, cover it and let it rise for about 20 minutes.

7.Take the steamer, put the cornmeal steamed buns awake, turn on medium heat, steam for another 15 20 minutes after the water is boiled, turn off the heat, simmer for 3 5 minutes and then open the lid.

The big steamed bun made with a mixture of white flour and cornmeal is ready, and it is fragrant, you can try it too

White flour and cornmeal are mixed with two mixtures, I think steamed steamed buns are very delicious, there is the fragrance of white flour and the sweetness of corn, and the color is very good-looking, which is very nutritious and healthy, suitable for the taste of the public.

To make wowotou delicious, first put half a bowl of white flour in the bowl, put two bowls of cornmeal, stir well with water, the stirred batter can be put with some sugar, or you can not put it, and then knead it with your hands to look like a wowotou, and then put the pinched wowotou into hot water to steam, it's good, a delicious meal with white flour and cornmeal is ready.

1.Bring the water to a boil, add the peanuts, stir in the cornmeal, and cook for half an hour.

3.Add an appropriate amount of noodles to the cornmeal porridge, not too thick, and when the noodles are almost cooked, pour the stir-fried vegetables into the noodles.

4.After boiling for a while, you can add salt and chicken essence to taste, turn off the heat, and serve!

1.Raw material finishing.

Remove mold rot and impurities in corn to ensure the color of the finished corn noodles. Soak the selected corn kernels in clean water, and the amount of water used is just enough to submerge the corn. Let the corn kernel outer skin absorb enough water, reduce the adhesion ability of the skin and endosperm, and at the same time make the endosperm texture softer, which is conducive to the next operation.

2.Peel and clean embryos.

The cleaned corn kernels are placed in the corn peeling and grits making machine, and after beating, wiping, sieving and other processes, corn grits are made. Put the corn grits into a special soaking pool, add water and soak for 1 4 hours, during which the water should be changed 1 2 times. The soaking time is long in winter and short in summer, and the corn grits absorb enough water and fully expand.

3.Milling. The soaked corn grits are drained and crushed with a toothed claw mill, and the crushing particle size is required to be uniform and can pass through a 60-mesh sieve. Freshly ground corn flour may have uneven thickness, and some also contain impurities such as corn bran, which can be removed through an 80-mesh sieve.

4.Mixing. The sieved cornmeal also needs to be supplemented with an appropriate amount of water and stirred fully to meet the processing requirements of the corn noodle machine.

Adjust the moisture in a special mixer, add the appropriate ingredients, and continue to stir for another 2 5 minutes. Squeeze the mixed corn fabric into the hopper of the corn noodle machine and squeeze it into silk. The extruded shredded noodles should be cooled immediately.

Qualified noodle silk should be uniform in thickness, smooth and elastic on the surface, without pinching and bubbles.

5.Finishing and maturation.

The corn silk is cut with a cutter according to the appropriate length, that is, the rice is hung on the hanging rod, and the corn silk strips that have just been hung on the hanging rod are more messy, and they need to be sorted out before they can be matured. Dry the sorted corn silk strips so that they are not sticky, can be loose freely, and are soft and elastic. Put the corn strips into a special steaming cabinet to mature, and the ripening time is generally controlled at 2-6 minutes.

DryingPut the cooked noodles into a high-efficiency low-temperature drying room to dry, the time is 5 8 hours, the temperature is 28 36, the humidity is 70% 90%, and the moisture of the finished product is controlled within 13%.

6.Wrap. The dried corn noodles are cut into 20 cm long pieces with a special strip cutting machine and sealed and packaged in a special plastic bag for food, which is the finished product.

Preparation materials: dough bai

280 grams of flour, 30 grams of cornmeal, 1 egg, 165 grams of water, 2 grams of salt.

1. First prepare the flour, cornmeal, eggs and salt inside.

2. Mix the flour with cornmeal and salt.

3. Add to the bread bucket of the bread maker and add the eggs.

4. Then add water, start the dough mixing program, and mix the flour into a slightly harder dough.

5. Take out the dough from the bread bucket, tidy it up slightly, and put it in a pot for 10 minutes.

6. Move the dough onto the panel and knead until smooth.

7. Sprinkle with a little flour and roll out the dough slowly.

8. Roll out into large sheets of uniform thickness.

9. Sprinkle with thin dough and fold the dough sheet.

10. Cut into evenly thick strips and spread them out to prevent the noodles from sticking to each other.

11. The final plate can be used, the above is the method of making cornmeal noodles.

Ingredients: flour, cornmeal, eggs and salt.

1. Mix flour with cornmeal and salt.

2. Add to the bread bucket of the bread machine and add the eggs.

3. Add water.

genus, start the dough program, mix the flour into a slightly harder dough.

4. Take out the dough from the bread bucket, tidy it up slightly, and put it in a pot for 10 minutes.

5. Move the dough onto the panel and knead until smooth.

6. Sprinkle with a little flour and roll out the dough slowly.

7. Roll out into large dough sheets of uniform thickness.

8. Sprinkle with thin dough and fold the dough sheet.

9. Cut into evenly thick strips and spread them out to prevent the noodles from sticking to each other.

10. Finished product.

<>1. Raw materials: 200 grams of peanuts, 80 grams of sugar, 100 grams of white flour, about 240 grams of cornmeal, and a little peanut oil.

2. Put the peanuts into the wok and stir-fry them over a simmer until fragrant, peel them after cooling, and put them into a clean plastic bag with hail in Shansong; Then put it on a cutting board and crush the cherry nuts with a rolling stick; Then use a simmer to dry the wok, put a little peanut oil, pour in about 40 grams of flour, stir-fry until slightly yellow; Finally, mix the crushed peanuts, sautéed flour and sugar to make the filling.

3. Mix the cornmeal with the remaining flour. Pour in a little yeast, mix well, add water and mix into a flocculent, then knead into a smooth dough to ferment.

4. The dough swells up, and the inside is honeycomb-shaped, and then begins to knead into long strips, kneaded into six dough agents of uniform size, and rolled into a round skin that is slightly thicker in the middle and thinner at the edge.

5. Wrap the filling into the skin, close the mouth and pinch it, and press it into a round cake shape for later use.

6. Place the small round cake in the electric baking pan, close the lid and burn it, and turn off the power when the dough is slightly burnt. Borrow the temperature in the pot to cook, and pick up the cake after 5 minutes.

The ingredients required for corn noodles and noodles are flour, cornmeal, eggs, and Qi Chong salt. It is divided into the following 5 steps:

Step 1: Mix the flour.

Mix the flour with the cornmeal and salt.

Step 2: Stir the dough.

Put it in the bread bucket of the bread maker, add the eggs and water, start the dough mixing program, and mix the flour into a slightly firmer dough.

Step 3: Knead the dough.

Remove the dough, arrange it slightly, put it in a pot for 10 minutes, move the dough to the plate and knead until smooth.

The fourth step is to roll out the dough.

Sprinkle with a little flour and slowly roll out the dough into a thin, large sheet of dough, then sprinkle with thin dough and fold the dough sheets.

Step 5: Cut into strips.

Cut the dough sheet into evenly sized strips.