Corn steamed bread

Speaking of steamed bread, I like corn steamed bread the most. It is really delicious. Today I will tell you how to make it.

Corn Wowotou Introduction

Make some cute-shaped food for your children. With this pleasing appearance, they will not be able to resist eating a few bites of the food even if they don’t like it. This is also an effective way to deal with picky eaters.

Ingredients 1 (Main dough)

100g corn flour 50g glutinous rice flour

50g all-purpose flour 10g powdered sugar

100g water

Corn steamed bread

Corn steamed bread ingredients 2 (garnish)

60g flour 10g cocoa powder

Black sesame powder 10g black sesame appropriate amount

Egg white

How to make corn steamed bread

1. Mix the corn flour, glutinous rice flour, all-purpose flour and powdered sugar in the main dough evenly.

2. Add 100g of water and stir evenly

3. Knead into a uniform dough

4. Roll into long strips

5. Cut into small pieces of about 30 grams each

6. Roll the small pieces into balls one by one

7. Use a slightly thicker round-headed stick to hold the middle and use your palm to rub it into a cone shape.

8. Divide the 60g flour for decorating the dough into three parts, add cocoa powder to one part and black sesame powder to the other part, then add appropriate amount of water to each part and knead and roll into small dough balls

9. Roll the white dough and cocoa dough into 0.3cm thick sheets respectively. Use the thin end of a small round flower nozzle to carve small round pieces on the white dough to make the bird's eyes. Use a knife to cut small thin strips on the cocoa dough to make the bird's eyebrows.

10. Take another small piece of cocoa dough, shape it into a flat front and pointed back shape, and cut it with scissors to make the bird's beak.

11. Take two small pieces of black sesame dough and knead them into a teardrop shape. Use scissors to cut three openings.

12. Stretch the fried part, press out lines along the opening with a toothpick, and pinch and rotate it slightly with your hands to make feathers on the bird's head and tail.

13. Finally, use egg white to stick all the parts together, and put black sesame seeds in the middle of the white dough to make eyeballs.

14. Put it in the steamer and steam it on high heat for 20 minutes.

Tips

1. Adding glutinous rice flour to cornmeal can increase the viscosity of the dough and make it more chewy, but this dough is hard and some people may not like it. If you want a softer texture that tastes like steamed buns, you can change the main dough formula to 100 grams of cornmeal, 100 grams of all-purpose flour, 2 grams of yeast powder, and 100 grams of water. After kneading into a ball, cover it with plastic wrap and place it at room temperature of about 30 degrees or in the oven for about 30 minutes, then knead it into a round shape again and divide it into shapes.

2. It is difficult to control the addition of water to the three-color dough. It is best to add it little by little, stirring while adding. Stop when you feel the dough is moderately dry and wet. Finally, knead it into a small ball with your palm.

3. If you don’t have a round mouth, you can use a straw to cut out the round pieces;

4. Because the shape of the bird is relatively complex and the operation time of a single finished product is long, when making the raw dough in front, it is best to cover the unmade dough with plastic wrap to prevent the surface of the dough from drying out and hardening. After each one is made, it should be placed in an unfired steamer and covered with a lid to keep it moist, so as to prevent the dough from drying out and affecting the taste.