Two-color cornmeal steamed buns

I don't know if you have ever eaten two-color cornmeal steamed buns. In fact, the taste is very good. Today I will tell you how to make it:

Ingredients for two-color cornmeal steamed buns 1

250g flour 125g water

10g sugar 1g salt

2g yeast 10g oil

2g steamed bread improver (optional)

Ingredients for two-color cornmeal steamed buns 2

50g cornmeal 200g flour

125g water 10g sugar

1g salt 2g yeast

10g oil, 2g steamed bread improver

How to make two-color cornmeal steamed buns

1. Put water in a container 2. Pour yeast in and cover the surface of the water. 3. Add sugar and salt 4. Add salad oil 5. Add flour and knead into dough 6. Knead smooth dough 7. Add cornmeal to flour 8. Knead into dough in the same way 9. Let the cornmeal rest for 10 minutes and roll into a rectangular dough sheet 10. Roll the ordinary flour dough into a rectangular dough sheet 11. Put the yellow dough sheet on top and the white dough sheet on the bottom and roll it up 12. The rolled shape 13. Cut into equal-sized sections with a knife 14. Put in the steamer 15. Spray water with a spray bottle 16. After 10 minutes, steam in the steamer for 20 minutes

Tips for making two-color cornmeal steamed buns

1. The same method can also be used to make buckwheat flour buns. 2. Spray water on the surface to make the buns smoother. 3. The amount of yeast varies with the temperature. Generally, there will be one gram more in winter and one gram less in summer.

Corn recipe recommendation: cornmeal pancakes

Introduction

I made this cornmeal pancake for breakfast two days ago and it was very delicious. Although cornmeal is a coarse grain, the addition of glutinous rice flour prevented the cornmeal from spreading and made it chewy. The addition of milk powder and eggs gave the corn pancake a bit of milk and egg flavor, so I wrote it down for future use when I want to eat it.

There is no strict requirement on the amount of flour for this breakfast. Basically, I mixed corn flour and glutinous rice flour in a ratio of 5:1. The following amount is just a reference. I didn't weigh it when I made it. I added it based on my feeling.

Materials

100g cornmeal 20g glutinous rice flour

Milk powder 20g fine sugar 20g

One egg and appropriate amount of water

practice

1. Mix cornmeal, glutinous rice flour, milk powder and fine sugar in a bowl.

2. Beat the eggs and add about one egg's worth of water and mix well.

3. Pour the egg water into the mixture 1 and stir it into a uniform paste. The batter should not be too thin. If it is too thin, you can't fry small pancakes, you can only fry large pancakes.

4. Heat a non-stick frying pan with a little oil, and scoop out the batter with a spoon and pour it into the pan. Each pancake should be about 5 cm in diameter. Fry one side until golden brown, then fry the other side. Take it out after frying.