Corn Cream Steamed Buns

Today I will tell you how to make corn cream steamed buns. It is actually quite simple. Let’s take a look:

Corn cream steamed buns

200g all-purpose flour 50g corn flour

130g whipping cream 4g instant yeast

20g warm water 30g fine sugar

Corn cream steamed buns recipe

1. Put all-purpose flour and corn flour in a bowl

2. Dissolve instant yeast in 20g warm water

3. Mix all the ingredients and stir well with a rubber spatula or chopsticks

4. Pour the mixed flour onto the chopping board

5. Knead into a smooth dough, cover with a damp cloth or plastic wrap and let it relax for 5 minutes

6. Roll the dough into long strips and divide it into 10 small pieces.

7. Take another small piece of dough and knead it into a smooth round shape

8. Place the kneaded dough on the non-stick wax paper, place it directly in the steamer, cover it with the lid, and let it ferment for about 30 minutes.

9. Put cold water in the pot, put the steamer on the pot, bring to a boil over high heat, and steam over medium-high heat for about 10 minutes

Tips for making corn cream steamed buns

1. You can use the quick fermentation method, which is to put cold water in the pot, turn on the fire to heat the cold water until warm, turn off the fire, and then put the steamed buns in the pot to ferment. Remember that the water temperature cannot be too high. Too much water vapor will cause the dough to absorb too much water and collapse.

2. Roll it into long strips or cylinders to make it easier to divide. Try to divide it into equal amounts. Different sizes will affect the steaming effect. It is best for beginners to use an electronic scale to weigh.

3. The whipped cream in the recipe can also be replaced with water and milk. The amount of water can be increased or decreased according to personal habits or taste. The more water you use, the softer the dough and the finished product will be. Conversely, the harder it will be. In addition, the amount of water absorbed by flour will vary depending on the brand of flour. The amount of water I use is just for reference.

4. Put the prepared dough directly into the steamer and cover it for final fermentation. The fermentation time needs to be moderate. Too long or too short will have an impact. Just make sure that the volume of the dough has increased.

5. The fermentation of the dough is also closely related to the temperature at the time. The fermentation time will also vary depending on the size of the dough and the amount of yeast used.