How to make cornmeal bean curd

Today I will tell you how to make cornmeal bean buns. It is actually quite simple.

Cornmeal bean curd introduction

I don’t know when it started, but coarse grains in supermarkets have become more expensive than fine grains, and they are getting more and more expensive.

Perhaps because they are rich in dietary fiber and multiple nutrients, people have gradually realized the importance of whole grains to health. Whole grains have become the new favorite on people’s tables, and their value is naturally different from before, which is exactly the opposite of the period of material scarcity experienced by our parents.

Coarse grains usually do not taste as good as fine grains. They require a combination of coarse and fine grains and fine processing to better share the nutrition and deliciousness.

The bean curd I made today has cornmeal as the outer skin and a little bean flour added. The ratio of coarse grains to fine grains is 1:1. For me, this ratio is too much coarse grains, a bit like steamed corn bread, and you can clearly feel the coarseness of coarse grains when you eat it, but fortunately it is filled with red bean filling that I made myself. The sweetness of the bean filling can dissolve the unpalatable coarse grains and make it much more delicious.

Cornmeal bean curd ingredients

100g cornmeal 50g soybean flour

150g flour, about 200g red bean paste

3 grams of dry yeast powder and about 160 grams of water

How to make cornmeal bean curd

1. Mix cornmeal, bean flour, flour and dry yeast powder, pour in clean water and stir with chopsticks into snowflake shape, then knead the dough by hand until the surface of the dough is smooth, and place it in a warm place to ferment until it is twice as large (the length of time varies with the temperature, and grains are more difficult to ferment, so the time can be appropriately extended)

2. Put the fermented dough on the chopping board and knead it repeatedly for a while. Divide the kneaded dough into 50g portions and the red bean filling into 35g portions. Roll them into balls. Press the dough into round cakes, wrap the red bean filling, and then tighten the edges to make a round shape.

3. Cover the surface of the prepared tofu dough with a wet cloth and continue to ferment for 20 minutes to allow the dough to swell. Boil the water in the steamer over high heat, then steam over medium heat for about 15 minutes. Turn off the heat and simmer for about 3 minutes before opening the lid.

Tips

Coarse grains are grains relative to the refined grains such as refined rice and white flour that we usually eat, mainly including:

Cereals: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat, wheat bran, etc.

Miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas, etc.

Tubers: sweet potato, yam, potato, etc.

Due to simple processing, coarse grains have a somewhat rough taste, but because of this, they retain many fine ingredients that are not found or present in smaller quantities in fine grains.

As for coarse grains, we should eat more, but not too much, because overeating coarse grains can also have harmful effects. A combination of coarse and fine grains is the scientific dietary principle.