In winter, you should eat more coarse grains, cornmeal buns that are softer than bread, and children like them more with meat floss

 

Today I will share with you the practice of a meat floss cornmeal bun, which not only improves the taste, but also adds the children's favorite meat floss, so that the taste is also better, and the nutrition is more balanced, if you like it, you can try it!

【Meat floss cornmeal steamed bun】

[Ingredients] 100g of cornmeal, 200g of flour, 15g of sugar, 4g of yeast, 100ml of hot water, 100ml of warm water, appropriate amount of meat floss, appropriate amount of salad dressing;

【How to make meat floss cornmeal buns】

1. Put the prepared cornmeal in a large bowl, add 100ml of warm water to blanch the noodles, stir while pouring, the scalded cornmeal will taste better, and put it aside for later use;

2. Prepare 100ml of warm water and add 4g of yeast and 15g of sugar, stir to dissolve, the temperature of the dough is relatively low in winter, the yeast can be put 1g more than usual, and the addition of white sugar is to promote yeast fermentation;

3. Pour the prepared 200g flour into the cornmeal, stir well, then use the melted yeast water to mix the dough, stir while pouring, stir into a dough flocculent, and knead it into a smooth dough;

4. The kneaded dough can be fermented on warm water, and the temperature is low in winter, which can speed up the fermentation;

5. Prepare the meat floss when you are making noodles, put the prepared meat floss in a bowl, add an appropriate amount of salad dressing, add salad dressing to avoid the taste of meat floss being too dry, you can also replace it with a thicker yogurt, not too thin, here you use 50g of meat floss and 50g salad dressing, stir well;

6. When the volume of the dough becomes significantly larger and there are abundant honeycomb holes, you can knead and exhaust it, and knead it to the size before proofing, you can knead it appropriately for a while;

7. Divide the kneaded dough into about 70g of each dough, about 8, and knead the dough for reunion;

8. Take a dough, roll it out into a cow's tongue shape, tear the lower end open, and press it on the board;

9. Then spread a layer of meat floss on top, roll it up from top to bottom, try to roll it tighter, and rub it slightly at both ends with the palm of your hand after rolling, and rub the two ends pointy, like an olive-shaped, so that the raw blank of cornmeal bun is ready;

10. Put the finished cornmeal meat floss bun aside for 20 minutes, and when the volume becomes significantly larger, you can steam it in the pot if it feels light and fluttery;

11. Steam in a pot with cold water, boil the water and steam for another 15 minutes, turn off the heat and simmer for 5 minutes before removing from the pot, so as to avoid directly opening the lid and cold air entering it, causing the bun to collapse;

12. Such delicious and nutritious cornmeal meat floss buns are ready, golden and chubby, soft and delicious, every bite can bite into the meat floss, and the children at home like to eat it;

Summary of the practice of cornmeal buns:

1. The proportion of cornmeal should not be too high, otherwise the taste will be bad, generally 1 part cornmeal with 3 parts of white flour;

2. The meat floss can also be chopped sesame walnuts or other nuts;