Don't steam steamed buns with flour! Add some cornmeal to make a mallet bun, the coarse grain is nutritious and delicious, and it is healthier

Today, I will teach you to make the staple food of coarse grains, which is really super delicious, let's take a look at the details

Corn on the cob

First, let's take a look at the ingredients:

100 grams of cornmeal, 110 grams of boiling water, 200 grams of flour, 3 grams of yeast, 20 grams of warm water, 20 grams of sugar (you can't eat sweet, you can not add it), an egg, 20 grams of corn oil

First of all, put 100 grams of cornmeal into a bowl, blanch the noodles with boiling water to stir well, stir until there is no dry powder, at this time you can pour 110 grams of boiling water into the cornmeal, because flour should be added later

Probably in this state, then we put the hot cornmeal on the side to cool, about 30 degrees Celsius, we pour eggs and sugar into the cornmeal

Then add the flour, yeast powder and cooking oil

After all the addition, we first stir it with chopsticks, then look at the degree of dryness and wetness, and then add 20 grams of warm water prepared, if there is still a lot of dry powder, you can add more water, this is not fixed, and finally knead the dough into a smooth and soft dough

Then cover the plastic wrap and put it in a warm place to ferment, and dry it in the sun for a while at noon, and the hair is still quite fast

We take out the fermented dough, knead it well and exhaust it, and if the dough is soft, you can put more flour on the cutting board

After kneading, roll into long strips and cut into equal sizes

After cutting, we can take out one and knead it a few times, and the others can be covered so as not to air dry

After taking out the agent and kneading it well, we roll it out into the shape of a beef tongue cake, and then put brown sugar on one end (I mixed flour in the brown sugar, otherwise I am worried that a bite will flow all over), and those who have bean paste filling at home can also replace the brown sugar with bean paste filling

We roll the beef tongue cake from one end, the brown sugar is more scattered, and you can press it with your hand at the beginning

Finally, it is rolled into the shape of a mallet

There is no need for a second proofing, we directly preheat the electric baking pan, and then pour oil, there is also a pan, not necessarily the electric baking pan

Then put all the mallets in the electric baking pan and fry on 3 levels until the bottom is golden brown

Now that the noodles are still soft, we will place the mallet and add cold water to the electric baking pan, which will not exceed a quarter of the mallet cake

Then find a lid that can cover the electric baking pan, and the pot you use is also best to have a lid, otherwise it is not cooked, and it happens that the lid of the pot for steaming steamed buns at home can cover the electric baking pan

Cover the lid for about 3-5 minutes, we have to see if the water is dry, whether the mallet bun is cooked, if it is not cooked, you can add some more water, and finally until the dough is pressed down by hand and quickly softened, we can take it out and let it cool

It's sweet and soft, it's really delicious, and it's not as hard as the kind of dry food that is all cornmeal, and if you like to eat cornmeal, you can adjust the ratio of cornmeal to flour