What is the best formula ratio for cornmeal steamed bread?

The method and recipe of cornmeal steamed bread is to prepare 500g of flour, 300g of corn flour, half a bag of yeast powder, an appropriate amount of sugar and water, then stir the corn flour, add the prepared yeast powder water and sugar water, and start fermentation after making the noodles, and then steam it in the pot for about 15 minutes.

The cornmeal steamed bun recipe and recipe is.

Prepare the ingredients: 500 grams of flour, 300 grams of corn flour, half a bag of yeast powder, appropriate amount of sugar, appropriate amount of water.

Method: 1. First use sugar and yeast powder to add water to dissolve, and the sugar should be boiled with water so that it can be melted more easily. Use warm water for yeast powder, too hot will make the yeast ineffective, set aside.

2. After the corn flour is stirred evenly, first put the dissolved yeast powder water, and then add warm water in the sugar water, these two kinds of water are not enough, and then add warm water, in order to facilitate the use of hands, so that the noodles will be smoother.

3. Cover the pot and put it in a place with temperature to ferment for about 40 minutes, the temperature is not too high, the maximum is 30-40 degrees.

4. Bring water to a boil until it is slightly hot.

5. Cut the dough into small pieces with a knife, and then form a round shape.

6. Put the round shape of the steamed bun in the pot.

7. Cover the pot and ferment for 20-30 minutes, **After the water boils, steam for 15 minutes. After steaming, turn off the heat and wait for 5 minutes, then open the lid and pick out the steamed buns, and wait for 5 minutes to make the steamed buns look good. The round steamed buns are fine, and they can be served on the plate.

To make corn steamed buns, the ratio of flour to corn flour is 3:1. This kind of steamed bun can be raised, and the taste of the production is better. Knead the corn flour and flour into a dough with hot water, add sugar and knead it evenly into a dough, knead it into a nest shape by hand, and cook it in a steamer.

Steamed buns, also known as steamed buns, steamed buns, one of the traditional noodle dishes with Chinese characteristics, is a kind of food made of flour fermentation (or mixed with filling) steaming, which is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms. Steamed buns are simple to make, soft and delicious, usually hemispherical and cuboidal, and range in size from about 4 cm in diameter to about 15 cm in diameter.

"Romance of the Three Kingdoms" tells the story of Zhuge Liang's seven captures of Meng Shu, and after pacifying the Southern Barbarians, he crossed the river and was blocked by the unjust soul of the war death. Zhuge Liang was anxious in the face of this scene, and had to sacrifice to the river god after thinking about it, asking God to bless and punish the demons and bless the living beings. So he ordered the sheep to be slaughtered, the pigs to be slaughtered, wrapped into dough, and thrown into the water as an offering.

Later, the folk practiced this custom. This is probably the origin of "steamed buns". "Mantou" is "man", and "mantou" means "mantou".

In the Jiangnan area, such noodles with meat, vegetables, bean paste and other fillings are all called steamed buns, and steamed buns without filling are called white steamed buns. Delicious, fluffy and nutritious, it is one of the essential staple foods on the table. China has a vast territory, many ethnic groups, different tastes, and different practices, which has developed a variety of steamed buns, such as white flour steamed buns, cornmeal steamed buns, vegetable steamed buns, meat steamed buns, fried steamed buns, fried steamed buns, and the names are not the same.

Mantou is a staple food in northern China.

Ingredients: 300g cornmeal, 300g wheat flour.

Excipients: appropriate amount of yeast, appropriate amount of water.

The practice of cornmeal steamed buns.

1. Put the white flour and cornmeal 1:1 into the basin.

2. Mix the two sides evenly.

3. Melt the yeast with warm water.

4. Live into a smooth dough for fermentation.

5. Fermented dough.

6. The exhaust is smooth.

7. Take a piece and knead it into a long strip.

8. Divide into uniform small agents.

9. Knead it into a steamed bun.

10. Put the steamer on the steamer to wake up for a while.

11. Make the steaming drawer on the pot.

12. Steam the water in a pot under cold water for about 25 minutes.

13. a finished product.

Recipe raw material ratio.

Mix the flour and cornmeal in a ratio of 2:1, (if you need a total of three parts of flour, then put two parts of white flour and one part of cornmeal) Add a little sugar to the flour, (mainly to enhance the flavor, increase the sweetness of the steamed bread, if you don't want to add it, you can also do it). Stir all the ingredients evenly, melt the yeast with warm water, (generally 500g of flour put 5g of yeast, the amount does not need to be weighed carefully, there is an approximate amount on the line, put less fermentation time longer, put more fermentation time shorter,) I have more flour this time, so put more more, if you just steam a pot of steamed bread, there is half of this is about the same.

Forming the dough and mixing it and fermenting. After the fermentation is completed, put the dough on the cutting board and knead it well, knead it into long strips, cut it into agents, knead each agent into a round raw embryo, and put it on the grate (either put a wet drawer cloth on the grate or smear some oil to prevent it from sticking to the pot) You can also make some bean paste rolls after a while, as breakfast.

The method is to roll out a piece of dough into a rectangular piece, about one centimeter thick, roll out the bean paste into a slice of the same size as the dough, and put the cloth surface when rolling, otherwise it will stick to the board, and wipe a little water on the dough before putting the bean paste slice on the dough, and then wipe a little water on the bean paste after putting it on, in order to be sticky and stick together well, (because flour is put when rolling the bean paste, If you don't smear a little water, it will be easy to fall apart) There is also a way to roll the bean paste in the middle of the plastic film and then cover the bean paste, so that you don't need to put flour through the plastic rolling. If you are afraid of stickiness, you can put a little oil, this work will be done well if you do it often, otherwise it is easier to use my above method to put flour and roll it. Roll the noodles with the bean paste into a roll and cut into sections.

The method of cornmeal steamed buns is too simple.

Mix cornmeal with flour and yeast, pour 200g of warm water below 35 degrees Celsius in a small amount each time and multiple times, and knead it into a smooth dough.

2. Wrap the dough in plastic wrap or plastic bag, and put it in a warm place to ferment until the dough is twice the original volume.

3. Exhaust the fermented dough and knead the dough, divide it into equal parts, form a steamed bun, and put it in a warm and moist place to ferment for 30 minutes again, and ferment until it is twice the volume.

4. After the steamer is steamed, put in the steamed buns, steam them over high heat for 20 minutes, turn off the heat and simmer for 5 minutes, and then slowly remove the lid to prevent it from collapsing.

If you want a softer texture, you can reduce the proportion of cornmeal a little more, but the corn buns made with this ratio are easy to ferment and have a soft texture.

2. Powder the yeast with warm water, remember, the water should not be warm and lukewarm.

3. After melting, pour in the corn flour and white flour and start stirring.

4. Stir a little thinner and put a little less flour. After stirring, place in a warm place to ferment.

5. Don't ferment for too long, fermentation for too long will become very sour, when fermenting to see a lot of bubbles in it, it means filial piety.

6. Because the noodles are very thin, put a little dry noodles in it. Stir to combine.

7. Mix into dough.

8. The live dough should be kneaded until the surface is smooth. Put warm out to ferment.

9. Ferment the dough to twice the original size.

10. Pour out the dough and start kneading, knead the dough into long strips and cut it into pieces of general size. After picking up a piece, slowly knead him into an oval shape.

11. Ferment the raw embryo steamed buns, put them in the pot and start steaming, 15 minutes.

Summary. Hello dear, the ratio of cornmeal and white flour steamed bread 1, raw materials: flour, new and old noodles, edible alkali, clear oil, warm boiled water, cornmeal.

2. 300g of flour. Eat alkali in moderation (about a small pinch pinched up with two fingers, a small amount). Appropriate amount of new and old noodles (one strand can be referred to:

Add 50-150g of new and old noodles or old noodles to 500g of flour). 5. After adding the alkaline noodles, fold the dough. With your fists in both hands, spread the dough all around.

Fold again, pinch again, and repeat several times until the dough is evenly distributed in the dough. (It must be even, otherwise the finished product will have spots).

Hello dear, the ratio of cornmeal and white flour steamed bread 1, raw materials: flour, new and old noodles, edible alkali, clear oil, warm boiled water, cornmeal. 2. 300g of flour.

Eat alkali in moderation (about a small pinch pinched up with two fingers, a small amount). Appropriate amount of new and old noodles (one strand can be referred to: add 50-150g of new and old noodles or old noodles to 500g of flour).

5. After adding the alkaline noodles, fold the dough vertically. With your fists in both hands, spread the dough all around. Fold again, pinch again, repeat several times, and tie the eggplant until the reduced dough is evenly distributed in the remaining branches of the dough.

(It must be even, otherwise the finished product will have spots).

Hello, 1. Raw materials: flour, new and old noodles, edible alkali, clear oil, warm boiled water, cornmeal. 2. 300g of flour.

Eat alkali in moderation (about a small pinch pinched up with two fingers, a small amount). Appropriate amount of new and old noodles (generally refer to: add 50-150g of new and old noodles or old noodles to 500g of flour).

3. Add cornmeal to the flour, and then add an appropriate amount of clear oil. Melt old or new noodles or old noodles with warm water. Melt the old or new noodles or old noodles, add them to the flour, stir and smile into a snowflake shape.

Mix the dough into a dough, cover with plastic wrap and let stand for about 4 hours. (about 4 hours on hot days, about 10 hours on cold days) the dough rises until it is twice the size. 4. Spread out the dough and add an appropriate amount of edible alkali.

This step is very critical, there is less alkali, the color of the finished product is dark gray and has a sour taste, the alkali is noisy and contains more, the color is yellow and has an alkaline smell. Generally, it is a pinch of 300g flour plus about two fingers, depending on the fermentation situation, the sour taste is large for a long time, it is slightly more, otherwise it is the opposite. Cold weather is less than hot weather, because cold weather is not easy to run alkali.

5. After adding the alkaline noodles, fold the dough. With both hands and fists, spread the dough in all directions. Fold again, pinch again, and repeat several times until the alkaline noodles touch the silver and evenly distribute them in the dough.

Be sure to knead evenly, otherwise the finished product will have spots).

Kiss hello, 6, good noodles, and into a group. Roll into strips. Divide into agents.

After the agent is shaped, put it in the steamer and carry it to simmer, cover it with a lid, and let it rise again for 20 minutes. Pot with cold water, turn to low heat after the water worm is boiled, and steam for about 20 minutes. After turning off the heat, wait for about 3-5 minutes before removing the lid.