Cornmeal steamed buns

I don't know if you have ever eaten cornmeal steamed buns. Today I will tell you how to make them.

Introduction

I always thought the corn buns in supermarkets and some small shops were a little off in color. The yellow was a little abnormal, and it was not the natural color of corn at all. I finally caught it this time. Sure enough, it was dyed buns. I guess my eyesight is pretty good. I saw a report the other day saying that the bun processing factory recycled expired buns and put them into the machine, and then added a bowl of corn flour and pigments, so that it became shiny corn buns. I feel sick just thinking about it. It's really like Xiaoyu said. After watching the 3.15 Gala, I feel that the Chinese can still survive. This is really a miracle. Food safety is really not to be taken lightly.

"Add a bowl of cornmeal to it" gave me inspiration. Cornmeal is a coarse grain anyway, and the taste of coarse grains is not as good as that of fine grains, so the coarse and fine grains must be matched. Then knead a little cornmeal into the fermented dough, wouldn't this achieve the coarse and fine combination? So "pour a bowl of cornmeal in" becomes cornmeal steamed buns.

Cornmeal steamed buns

Ingredients for cornmeal steamed buns

500g ordinary flour 50g cornmeal

1 tablespoon of milk powder 4 grams of yeast

1 tablespoon of fermented glutinous rice 1/8 tablespoon of salt

1/2 spoon of sugar water

How to make cornmeal steamed buns

1. Put flour, sugar, salt, milk powder and fermented glutinous rice in a bowl. Dissolve the yeast with 3 tablespoons of water at about 25°-30°, and let it stand for about 5 minutes to allow the yeast to become active. Then pour the static yeast water into the flour bowl and stir it slowly in one direction with chopsticks. Put a little more water in the bowl of yeast water and rinse it, then pour it into the flour bowl and stir it with chopsticks. Add water little by little until the flour becomes snow flakes. Knead the dough and fully knead it into a smooth dough. Cover it with plastic wrap and ferment for about 2 hours. When the dough is fermented to twice its volume before fermentation, poke it with a little flour with your finger. If the dent still exists, the fermentation is complete. (The fermentation temperature is about 25°-30°, and the minimum temperature of the oven fermentation function is 40°, which is a bit high for steamed bun fermentation.)

2. Sprinkle corn flour on the chopping board

3. Put some corn flour on your hands and take the fermented dough out of the bowl

4. Knead the corn flour little by little until all the corn flour is kneaded into a shiny dough.

5. Sprinkle a little flour on the chopping board, roll the kneaded dough into long strips, and divide it into 10 pieces (I wanted to divide it into 10, but ended up dividing it into 11, it can be divided into 10-12)

6. Take a dough, hold it with one hand, and knead it from the edge to the middle with the other hand.

7. Roll the dough into a ball after kneading

8. Make all the dough in this order

9. Put water in the steamer, cover it with a wet cloth, put the steamed buns in the steamer, leave some space between the buns, cover the pot and leave it for another 20 minutes.

10. Turn up the heat after 20 minutes, turn off the heat after 15 minutes of high steam, and then wait for another 5 minutes before opening the lid and taking it out.

Tips

(1) When kneading the dough, add water little by little. Only start kneading the dough after adding the right amount of water.

(2) Knead the corn flour little by little so that the dough can be fully kneaded.

(3) I personally think that adding 10%-20% corn flour is appropriate. If it is more, the taste will be a little worse.

(4) Don’t choose glutinous corn flour, just ordinary corn flour will do.