When steaming cornmeal nests, how do you make them the softest?

Introduction: The main material of cornmeal nest is cornmeal, which is a common coarse grain in cornmeal market life, although it has a rustling taste, it is very nutritious, and it is also very good for health, but for novice Xiaobai, the steamed corn nest will be very hard, and the taste will not be good. The topic I want to share today is how to make the most fluffy cornmeal nest when steaming cornmeal.

1. When steaming cornmeal nests, how to make them the softest.

Mixing the dough is a very important step, prepare the cornmeal, add an appropriate amount of boiling water to the cornmeal, blanch the dough with boiling water, or pour the cornmeal directly into the boiling water, stirring constantly. There is no excessive requirement for the amount of water, just the ability to knead the dough into a dough. Add an appropriate amount of white flour and yeast powder, stir with warm water.

The dough is kneaded until smooth, if you only put only a simple cornmeal, then the steamed cornmeal nest will taste particularly hard, the taste will not be refreshing, and there will be a rough feeling, if you add an appropriate amount of white flour, it will make the cornmeal nest more chewy, and it will be more delicious. <>

2. Conclusion. If you want to make a cornmeal nest that is soft and delicious, then you must add white flour and yeast powder, which will make the face more pores and the whole dough will support up. In this way, the dough will have a fluffy and soft effect, after the dough is reconciled, it must be wrapped in plastic wrap and placed in an environment of about 30 degrees to wake up, then the steamed cornmeal nest will be particularly fluffy and soft.

After the embryo of the cornmeal nest head is done, directly put it in the steaming drawer and steam it for 20 minutes, and then turn to high heat to steam after the corn nest gradually becomes larger, and then turn to high heat to steam, when the time is up, don't be in a hurry to open the cover, continue to simmer in the steaming drawer for 5 minutes, and then take out the cornmeal nest head made in this way, which is both fluffy and very good. It is rumored that the method of steaming cornmeal wotou is very similar to steaming steamed buns, but the cornmeal of cornmeal wotou must be scalded with boiling water. <>

When choosing cornmeal, it is necessary to choose cornmeal with good taste, and at the same time, soft glutinous rice flour should be added to it to improve the taste, and then a certain amount of yellow gum area should be added for fermentation, so that cornmeal can be perfectly integrated with other materials to make the softest cornmeal nest.

Be sure to use boiling water and noodles, and then keep stirring, if you want to be softer, you must add white flour and yeast for fermentation, and then after the noodles are reconciled, put them in an environment of 30 to seal and preserve, and they will be softer to make.

It is necessary to use boiling water and noodles, and then stir inexhaustibly, if you want to add softness, you must add white flour and yeast to perform the dough and then put it in the environment to seal and retain, and it will be softer to make.

Eggs and milk should be added to the dough, after adding yeast, it should be allowed to rise for a period of time, and the temperature and time must be determined when steaming the nest, and the time should be grasped for about 20 minutes.

The trick to the soft and delicious cornmeal nest is as follows: Jane Sun Zhao

1. The cornmeal nest should be steamed softly, and no too fine flour must be used.

2. Dissolve the baking soda with a small amount of water and put it in a basin.

3. Take cornmeal and bean flour in proportion, put them in a basin, and mix well.

4. Add an appropriate amount of water, mix the dough into a dough, and then divide it into several small doughs.

5. After the water in the steamer is boiled, knead the small dough into a nest in turn, put it in the steamer, and steam for 35 to 40 minutes.

After reconciling the noodles, you need to wake up for half an hour, which can make the nest head soft and elastic. Here's how:

The ingredients that need to be prepared in advance include: 1 cup of cornmeal, 1 cup of semi-white flour, 1 cup of glutinous rice flour, half a cup of white sugar, and an appropriate amount of boiling water.

1. In the first step, put cornmeal, white flour, glutinous rice flour, and white sugar in the basin, and mix well with a spoon.

2. Put in boiling water and stir into a flocculent shape.

3. Let cool and knead into a smooth dough.

4. Cover with a damp cloth and let rise for half an hour.

5. Knead the dough into long strips.

6. Divide into small agents and knead into balls.

7. Press it in with your thumb at the bottom.

8. Rotary molding while pressing.

9. The shape of the nest head comes out.

10. Pot on cold water, turn on high heat to boil the water to low heat, start the timer for 15 minutes, turn off the heat, simmer for about 2 minutes, and then open the lid.

11. Take it out when the time is up, and it's done.

Ingredients: 100g of corn flour, 200g of flour, 135g of water, auxiliary materials: 15g of sugar, 3g of yeast

1. Mix the materials except yeast and mix well.

2. Melt the yeast with warm water and slowly pour it into the flour.

3. Knead into a smooth dough, cover with plastic wrap and leave to ferment in a warm place until twice the size. Scattering.

4. Serve the dough.

5. Take out the exhaust gas and knead it for a while to knead it into a smooth dough.

6. Roll into long strips.

7. Use a knife to cut into small spine pieces.

8. Take one serving and pinch it into a small mushroom shape with your thumb as the center.

9. Make a good nest head.

10. Put it in the steamer and let it rise for 15 minutes.

11. Heat for 20 minutes, turn off the heat and steam for a while.

Coarse grains have a rough taste. If you use corn flour all in it, it will not only taste dry, but it will also crack easily, so be sure to add some white flour. How much more?

The correct way is multigrain flour: white flour = 1:1, because white flour is more sticky, the nest head will not crack, and the taste is softer.

Pour 250 grams of corn flour and 250 grams of white flour into a basin and stir well with chopsticks. Add 5 grams of yeast powder and 10 grams of sugar to 50 ml of warm milk, stir well and let stand for 5 minutes. Pour the yeast milk into the mixed flour and stir as you pour, stirring into a flour floc and making a smooth dough.

Cover the pot with plastic wrap and let it ferment in a warm place for 2 hours until it doubles in size.

Place the dough on a cutting board and knead it without laying out the flour. Once kneaded, knead into long strips and cut into the same size batter. Use your thumb and forefinger to knead the dough into a round, hollow cone.

Pour some water into the steamer, heat, turn off the heat, put the steamed buns into the steamer, and continue to ferment for 20 minutes. Steamed steamed buns, like steamed buns, must be fermented twice in order to be soft and tasty. After the steamed bun grows big again, it can be steamed.

Once the water is boiling, steam for 20 minutes. Turn off the heat and simmer for 5 minutes, and the buns can be taken out and eaten.

The nest head made by this method is sweet, soft, and full of milky flavor, and my children love to eat it very much. In addition to corn flour, you can also add some soybean flour, which tastes very good. When eating wowotou, you can fry some vegetables and put them in the wowo.

It tastes great together. If you want to make corn steamed bread, use hot water or freshly boiled water when mixing flour, because the corn steamed with hot water or freshly boiled water will be fluffy, soft, easy to digest, and not easy to cause food accumulation. Moreover, the corn steamed buns mixed with cornmeal and hot water in the early stage are not easy to cause collapse.

The crude fiber of steamed bread is much higher than that of steamed bread, which can prevent cardiovascular disease, prevent constipation, and help **. There are many benefits, and it is recommended that you usually make some of them yourself. The nest head is not easy to collapse.

In addition to using hot water when mixing with corn flour, it is to knead the corn flour into the shape of cornbread, take a small piece of fermented dough, knead it into a dough by hand, coat the surface of the dough with a layer of cooking oil, and then put it in the pit of the finished cornbread, so that there is no space for the cornbread to collapse when steaming. Therefore, the nest head steamed in this way is not easy to collapse. When eating, scoop out the dough.

Because of the addition of oil, the dough is easy to detach, so there is no need to worry about the steamed corn cob breaking.

Pour the cornmeal and white flour into the basin in a ratio of 1:1 and stir well with chopsticks. Add yeast powder and sugar to warm milk, stir well, and let stand for 5 minutes.

Pour the yeast milk into the flour mixture, stir as you pour, stir into a batter and form a smooth dough. Wrap the basin in plastic wrap and leave it in a warm place to ferment for 2 hours until it doubles in size. Put the dough on the cutting board and knead it, without sprinkling dry flour, knead evenly and knead it into long strips and cut it into the same size.

Knead the dough into a round shape and use your thumb and forefinger to form a fossle head, which is a hollow cone. Pour some water into the steamer, turn off the heat after heating, put the wowotou into the steamer, and continue to ferment for 20 minutes. Steamed wo tou is the same as steamed steamed buns, and if you want it to be soft and delicious, you must ferment it twice.

After the wowotou becomes bigger again, it can be steamed, steam for 20 minutes after the water is boiled, simmer for 5 minutes after turning off the heat, and the wowotou can be taken out and eaten.

The white noodles are sticky, so they won't crack when made into nests, and the taste is relatively soft.

I don't think so, because it won't be very loose if it only has cornmeal, and I think we should choose some sugar and milk to mix it with at once, so that it can be very fluffy and sweet.

Steaming wotou is not only cornmeal, but also needs to prepare white flour yeast, sugar, and pure milk; First of all, the cornmeal white flour is alive in a ratio of 1:1, then put in yeast powder and sugar, stir evenly and apply plastic wrap to ferment for two hours, so that the cooked wowotou will be particularly soft and sweet, and it will not be dry.