How to make cornmeal steamed buns, how to make cornmeal steamed buns

Here's how to make cornmeal steamed buns:1. Put the yeast in the milk and let it stand for a while. Pour in flour and knead into a smooth dough. Cover with a damp cloth or plastic wrap to leaven.

2. Pour hot boiling water into the cornmeal and stir quickly to break the cornmeal. Let cool and set aside.

3. When the white dough has risen to twice the size, pour in the scalded cornmeal.

4. Knead the dough again into a smooth dough, at this time the dough is more sticky, you can add a little flour. Continue to cover the fermentation with a damp cloth or plastic wrap.

5. Ferment again until twice the size.

6. Roll into long sections and divide into quarters.

7. Shape them into circles. Put a damp cloth in the steamer, boil the water, and put in the steamed buns. Steam on high heat for 10 minutes. After turning off the heat, don't rush to lift the lid and wait five minutes.

Ingredients: 200 grams of fine cornmeal, 300 grams of flour, 100 grams of soybean flour, 5 grams of sugar, 6 grams of yeast powder, 400 ml of milk.

Material selection] The protein in cornmeal is not easy to form gluten, the viscosity is not strong, if you only use it and the flour, it is not easy to form a ball, and it cannot be fermented, so it is necessary to add white flour to form a sticky effect, and the amount of white flour is more than cornmeal.

No matter how finely ground the cornmeal is, the texture is relatively coarse, so it is best to add other things, such as milk and millet when beating corn juice, and some soybean flour when making cornmeal steamed buns.

Soybean flour is thinner, which can improve the taste after adding, and at the same time, soybeans are smooth, and eating can clear the intestines, but they are afraid of causing flatulence, so just add a little bit, which is less than white flour and cornmeal.

Blanch the cornmeal first, pour in 100 degrees of boiling water slowly when it is hot, stir with chopsticks while pouring, and stir the cornmeal into small particles.

After the cornmeal has cooled, pour in all the ingredients, mix well, and mix the dough with 35-40 warm water or warm milk. The steamed buns steamed with warm milk have a faint milky flavor and are even more delicious. We use milk here.

Pour the milk into the dough in small streams of water several times, quickly stir it into a dough with chopsticks, then knead it into a dough by hand, cover it tightly, and ferment until it is twice as large.

In winter, you can cover with plastic wrap, cover a pot with a lid, put a little boiling water in a large basin, and put the basin inside, which can ferment faster.

Fermentation] Cornmeal ferments a little more slowly than all-white flour. The volume of cornmeal and soybean flour after fermentation does not change much from before fermentation, and the main change is caused by white flour, so the overall fermentation speed should be slow and relatively small after fermentation.

When you pull the developed cornmeal, you will find a particularly large honeycomb shape, which is larger than that of white flour, which is caused by the crude fiber of the cornmeal.

Cornmeal is more sour than white flour, so after fermentation, we can put in 5 grams of edible alkali to neutralize the sourness.

Rub the edible alkali into the dough vigorously and squeeze out the air bubbles in the dough at the same time. Relax for five minutes after kneading.

After the dough is relaxed, we roll it into strips and divide it into equal sized dough as needed.

Add more dry flour to the board and knead the dough 20-40 times from the outside in. Because cornmeal is sticky, it doesn't need to be kneaded more times like white flour, after kneading, use the tiger's mouth part of your hand to close the bottom, then rub it on the panel a few times, arrange it into a spherical shape, and then roll a circle of dry flour to prevent sticking.

This kneading dough can first expel air bubbles, and secondly, make the steamed bread strong.

If the bubbles in the noodles can't be discharged, when steaming, the steamed bun will burst.

After all the dough is ready, put cold water in the pot, brush a layer of oil or put a layer of damp cloth on the cage drawer, put the steamed buns on it, keep some distance, and reserve space for secondary fermentation.

Cover the pot and let the second ferment for 20-30 minutes.

The second fermentation can make the steamed buns rise again, so that they will be soft when steamed.

Prepare ingredients: flour, millet flour, cornmeal, yeast, sugar, eggs, milk, corn oil 1, first add three kinds of flour to the sugar and mix, as shown in the figure below

2. Melt the yeast with 10 grams of warm water, as shown in the figure below

3. Beat an egg and pour in 10 grams of vegetable oil, as shown in the figure below

4. Pour in the yeast liquid and milk and slowly stir into a flocculent shape, as shown in the figure below

5. Then blend into a smooth dough, as shown in the figure below

6. Cover and ferment in a warm and moist place until it is twice as large, as shown in the figure below

7. Take out the full exhaust and knead well, knead it into strips and divide it into 5 agents, as shown in the figure below

8. Roll into long strips for secondary fermentation to double the size, as shown in the figure below

9. Put cold water into the pot, bring to a boil over medium heat, steam for 15 minutes and turn off the heat, as shown in the figure below

10. Finally, take it out and eat, as shown in the figure below

1Add one-third of the cornmeal to the flour and then the leavened flour. 2Put an appropriate amount of warm water into the dough and let it ferment in a warm place.

After fermentation, knead in alkaline water and cut into small pieces. 4

Knead into small steamed buns for 20 minutes, then put them in a steamer over high heat and steam them for another 20 minutes. Sweet taste not bad.

Put the amount of flour and cornmeal in half, put in baking powder, knead into a ball, put it in a warm place to ferment, put it in alkaline water after fermentation, knead it into small pieces, knead it into a steamed bun shape, and put it in a steamer to steam it over high heat.

The preparation of cornmeal steamed buns is as follows:Ingredients: 300g cornmeal, 300g wheat flour.

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

Tools: basin hole, steamer, cutting board, knife.

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 of sleepy 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.

Summary. To make cornmeal steamed buns, first prepare the relevant ingredients, corn flour, boiling water, flour, milk, and yeast powder. 1. Put the corn flour into a basin, flush it into boiling water, mix it into a ball with chopsticks while pouring, and let it cool for later use.

2. Milk to dissolve yeast powder. 3. Add flour, stir into a flocculent shape, and add the corn dough to cool. (As soon as I was busy, I mixed it together.)

4. Rub it until the surface is smooth. (One kneading is not smooth, so you can let the dough wake up and knead it again.) 5. Let it stand in a warm place until it is 2 to 3 times larger.

6. Take out the dough, sprinkle a little dry powder, knead repeatedly until the surface is smooth, and knead into long strips. (Knead more, and the steamed buns will be soft and chewy.) 7. Cut the agent into the right size with a knife.

8. Put the cut steamed bread embryos into the steamer and let stand for another 20 to 30 minutes. 9. On high heat, turn to medium heat after boiling water, steam for 15 to 20 minutes, turn off the heat and steam for 3 minutes.

To make cornmeal steamed buns, first prepare the relevant ingredients, corn flour, boiling water, flour, milk, and yeast powder. 1. Put the corn flour into a basin, flush it into boiling water, mix it into a ball with chopsticks while pouring, and let it cool for later use. 2. Milk to dissolve yeast powder.

3. Add flour, stir into a flocculent shape, and add the corn dough to cool. (As soon as I was busy, I mixed it together.) 4. Rub it until the surface is smooth.

(One kneading is not smooth, so you can let the dough wake up and knead it again.) 5. Let it stand in a warm place until it is 2 to 3 times larger. 6. Take out the dough, sprinkle a little dry powder, knead repeatedly until the surface is smooth, and knead into long strips.

(Knead more, and the steamed buns will be soft and chewy.) 7. Cut the agent into the right size with a knife. 8. Put the cut steamed bread embryos into the steamer and let stand for another 20 to 30 minutes.

9. On high heat, turn to medium heat after boiling water, steam for 15 to 20 minutes, turn off the heat and steam for 3 minutes.

Precautions: Cooking steps: 1

First of all, be sure to use hot water with cornmeal, stir it with chopsticks and cool it until it is lukewarm. Use hot water to make the cornmeal sweet 2Add wheat flour, the ratio of wheat flour to cornmeal varies according to personal taste, I used 2:

1。The greater the proportion of corn flour, the harder the steamed bun will be, and the drier the tastePour in the baking powder soaked in warm water and stir well.

The amount of yeast powder should be as directed for use.

The preparation of cornmeal steamed buns is as follows: it is sleepyIngredients: 300g cornmeal, 300g wheat flour.

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

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. Exhaust kneading smooth holes.

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 celery on the steamer and 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.

Here's how to make steamed buns from corn flour:Ingredients: 150 grams of self-rising flour, 100 grams of fine corn flour, 130 grams of water.

Excipients: Pumpkin seeds to taste.

Steps: 1. Mix the self-rising flour and corn flour into a container and mix well.

2. Pour in the water slowly, and stir it into the dough with chopsticks.

3. Then knead into a smooth dough, cover with plastic wrap and relax for 10 minutes.

4. Loosen well and divide into 8 small dough rounds.

5. Take a dough and poke a hole in the center to make a doughnut shape.

6. Put it in the steaming drawer in turn.

7. Spray a little water on the surface, evenly stick the pumpkin seeds to decorate, and then put it in a warm place for fermentation, fermenting to 2 times the size...

8. After fermentation, steam in a pot for 15 minutes, steam for 3 minutes and take it out. The corn flour steamed bun is ready.