Many people don't know that with it, the steamed coarse grain bean buns have a corn fragrance, which is practical and cost-free

Recently, I have become obsessed with cornmeal bean paste buns, coarse grains, and I don't worry about gaining weight after eating it, so I recommend it to everyone today!

What a great way to share a steamed bun!

Every time I buy corn husks, I will keep them, and they can be used as mats when steaming steamed buns, which not only increases the aroma of corn buns, but also saves paper mats, which is practical and clean!

Sorted out the beans at home, with red beans and mung beans, and some kidney beans, and soaked them before going to bed at night!

Here's how I did it:

Ingredients: 300 grams of flour, 200 grams of cornmeal, 5 grams of yeast, 10 grams of sugar, water, red date bean paste filling.

Method:

1. I added 200 grams of cornmeal and flour, so the steamed buns will be chewy.

Cornmeal has very low gluten, and buns without flour will fall apart and have a bad taste.

2. Cornmeal, flour, yeast, sugar, add an appropriate amount of water, and stir with chopsticks to form a dough wadd

3. Knead the dough again, knead it a few times here, the dough is smooth, cover it with plastic wrap and ferment.

The dough should be raised until it is honeycomb.

4. Make the bean paste filling at the time of the dough rise. Add water to the beans and cook them in an electric pressure cooker or pressure cooker.

I usually use an electric pressure cooker, which is more convenient, and it will stop automatically when the time is up.

The main thing is that the pressed beans are very soft, and they can also preserve the integrity of the grains

5. Remove the beans, put them in a pot, add an appropriate amount of sugar and cook.

The amount of sugar is added according to personal preference, and if you don't like sweet, put less of it.

6. Stir-fry the beans all the time, just stir-fry them into a bean paste like this.

It also fried very quickly, and it took me less than 30 minutes.

7. After the dough is ready, divide it and knead it round.

The size is divided according to personal preference.

8. Then wrap in the filling. Close the mouth and pinch tightly, and knead it again.

9. In the past, the steaming drawer is brushed with oil and placed in the bean paste bag, this time there is no need to brush the oil or put oil paper, directly put in the corn husk, and then put the bean paste bag one by one

Cover and let rise for 15 minutes.

Corn leaves are washed and dried in advance. It's a very practical method!

10. After the water in the pot is boiled, steam for 15-17 minutes, simmer for another 3 minutes after steaming, and then let it cool