What is the reason for putting corn starch in steamed buns, and the role of starch in flour

Rice noodles completely retain the nutrients and conditioning functions of corn, a variety of health care effects, and improve the shortcomings of coarse grain noodles with poor taste and indigestion, and are also suitable products for diabetics.

Cornmeal and fine grains can be used to make corn cakes, corn tortillas, corn buns, etc. It can also make cornmeal dumplings, buns, pies, etc.

There are a lot of cornmeal foods, improved hamburgers, made with cornmeal, and eating more whole grains is good for health!

Corn hamburger] Ingredients:

Bread flour: 200 grams Corn dumpling flour: 60 grams Butter: 25 grams Boiling water: 100 grams Purified water: 50 grams.

Eggs: 50 grams Fresh yeast: 9 grams Caster sugar: 70 grams Salt: 2 grams.

Corn hamburger] Steps:

1.Prepare all the materials.

2.Pour the corn dumpling flour into a clean bowl.

3.Heat 100g of water to a boil, pour it into a basin and stir quickly to make it non-granular (the flour is relatively viscous).

4.Remove the butter and pour all ingredients into the bread maker bucket and stir until the dough is smooth.

5.Add the softened butter and knead in the Bread Maker Mini program until the end of 20 minutes, checking the condition of the dough.

6.Take a small piece of dough and easily pull out a thin glove film.

7.Put the dough in a clean basin, place it in a warm place, 28 degrees for about 30 minutes, and let it rise until it is twice the size.

8.Dip your fingers in the flour and insert it into the middle of the dough, and the hole does not shrink or collapse, and the fermentation is completed.

8.Remove the fermented dough and press the air several times with your hands to squeeze out the excess air bubbles.

9.Divide into equal portions, roll round, cover with plastic wrap and relax for 20 minutes.

10.After the dough is relaxed, use a rolling pin to roll it out from the middle up and down to form a beef tongue shape.

11.Turn the dough upside down and roll it from top to bottom, forming a tube with the bottom side down.

12.Cover with plastic wrap and let loose for 20 minutes.

13.Take the dough, bottom side up, press it with your hands, and roll it out from the middle up and down.

14.Turn the dough around and roll it from top to bottom into a fat bucket.

15.In the same direction, the bottom side down, put in the mold, and carry out the second fermentation.

16.Put in a pot of boiling water in the lower oven, set to 35 degrees, and ferment for 30 minutes until it is twice the size.

17.Take out the leavened dough and preheat it in the oven.

18.Preheat the oven, put it in the middle and lower layers, and bake it at 180°C for about 35 minutes.

19.According to the dough coloring, cover with tin foil in time; Because the mold size is relatively small, it only takes 28 minutes to bake here (it should be set according to the temperature of the individual oven).

Corn starch is added to steamed buns because corn starch has a certain viscosity after heating, and corn starch is added to reduce the gluten of the batter and make the finished product taste softer, so that it will not crack in the process of steaming the buns. It is easier to make the egg whites delicate. The chiffon tissue of the cake is delicate and soft.

Cornstarch can make buns softer, and cornstarch is generally added when making pastries.

Corn starch (corn starch) is also known as maize starch, also known as bud rice noodles. The common name is six grain flour. White microstrip yellowish powder.

After the corn is impregnated with sulfurous acid, it is made through crushing, sifting, precipitation, drying, grinding and other processes. Ordinary products contain small amounts of fat and protein, etc.

Cleaning up jade and disturbing rice contains a variety of dust, organic and inorganic impurities. In order to ensure safe production and product quality, the impurities in the corn must be cleaned up. The method of cleaning corn mainly adopts screening, winnowing and coding.

The cleaning equipment includes vibrating screen, specific gravity destoner, permanent magnet drum and wheat washing machine.

Hardly. Useful is the gluten network (protein), which is broken down into simple sugars and plays a role in providing nutrients for yeast fermentation.

The principle of fermentation is: when microorganisms (yeasts) grow and reproduce, they decompose organic matter in the dough to produce CO2 gas, which is wrapped by the gluten network tissue in the dough, and the gas expands by heating, and the volume of the product is bulky. When yeast is introduced into the dough, it begins to multiply and multiply because the monosaccharides produced by the amylase in the dough decompose the starch as nutrients, and secrete enzymes at the same time, which can decompose the monosaccharides into ethanol and CO2 gas, and produce water and heat at the same time; Over time, yeast continues to multiply and secrete enzymes to produce a certain amount of CO2 gas and heat (enzymes can promote the decomposition of monosaccharide molecules into ethanol and carbon dioxide, and at the same time produce heat).

When these gases are held in the dough and do not allow it to escape, the dough is filled with gases, which causes the blank to form honeycomb-like cavities and expand in volume. Good luck!

No, starch does not have the effect of accelerating fermentation.

Starch is starch, it's not yeast powder, so there's no way to ferment.

Steaming buns with corn flour can be done in the following ways:

Preparation of corn brown sugar buns:

Ingredients: flour, corn flour, sugar.

1.Put the flour, corn flour, yeast in the pot.

2.Add 130g of warm water and mix well, and form a dough to rise.

3.Brown sugar filling: 60g brown sugar add 20g flour.

4.The dough rises until it doubles in size.

5.Once the dough is divided, round it, drain the air and let loose for 10 minutes.

6.Roll out the dough into a dough with a thick middle and thin edges, wrap it in a brown sugar filling, and wrap it into a bun.

7.Place in a steamer and continue to ferment for 15 minutes.

8.Steam on high heat for 15 minutes, turn off the heat, steam for 3 minutes and open the lid.

It's a great idea, improve the taste, and make it with the right amount of flour to help ferment.

Product name: steamed buns with corn flour.

Ingredients: 250 grams of beans, 150 grams of pork, 10 shiitake mushrooms, 1 tablespoon of minced ginger, 2 tablespoons of bean paste, 1 tablespoon of sweet noodle sauce, appropriate amount of five-spice powder, appropriate amount of sesame oil, 50 grams of cornmeal, 200 grams of white flour, 2 grams of yeast powder, water.

First, the method of bun filling:

1. Wash and mince the beans;

2. Soak the mushrooms in advance and cut them into minced pieces;

3. Chop the pork meat into minced pieces for later use.

4. Pour 2 tablespoons of oil into a hot pan and stir in minced ginger until fragrant.

5. Add minced pork and stir-fry until the minced pork changes color and spit oil.

6. Add the June fragrant bean paste and sweet noodle sauce to stir-fry the aroma.

7. Add the mushrooms and minced beans and stir-fry until they are fully cooked.

8. Turn off the heat, add an appropriate amount of five-spice powder and sesame oil, mix well, and let cool for later use.

Second, the steamed bun method:

1. Mix the ingredients of the bun dough and knead it into a smooth and elastic dough.

2. Cover the dough with a wet arrangement and place it in a warm place for basic fermentation (about twice the size of the reed).

3. Move the dough to the table, sprinkle some flour and knead it evenly to expel the air and become a smooth dough.

Then roll the kneaded dough into long strips and divide it into 9 small doughs.

4. Flatten the small dough, roll it out into a round dough that is slightly thicker in the middle and slightly thinner around the perimeter, and put the smooth dough on the outside.

5. Put an appropriate amount of bean filling.

6. Turn while folding, and finally pinch the mouth tightly into a bun green blank.

7. Let the wrapped buns stand for 10 minutes (cover with a wrung out damp cloth to prevent the dough from drying out).

8. Put the raw buns into a cold water steamer, boil over high heat and steam over medium heat for a few minutes (a thin layer of cooking oil on the stainless steel steaming drawer can prevent the buns from being stained, which is very convenient, and there is no need to wash gauze). Turn off the heat and let it stand for 3 minutes, then slowly lift the lid and take out the buns, which can prevent the buns from wrinkling.

Steaming buns with corn flour can be done in the following ways:

Preparation of corn brown sugar buns:

Ingredients: flour, corn flour, sugar.

1.Put the flour, corn flour, yeast in the pot.

2.Add 130g of warm water and mix well, and ferment the dough into Zhongkai.

3.Brown sugar filling: 60g brown sugar add 20g flour.

4.The dough rises until it doubles in size.

5.Once the dough is divided, round it, drain the air and let loose for 10 minutes.

6.Roll out the dough into a dough with a thick middle and thin edges, wrap it in brown sugar filling, and wrap it into a closed bun.

7.Place in a steamer and continue to ferment for 15 minutes.

8.Steam on high heat for 15 minutes, turn off the heat, simmer for 3 minutes after steaming, and open the lid to sell the tomb.