Today, I made cornmeal sticks and buns, with milk and noodles, with a strong milky flavor, delicious and nutritious.
Look at how crispy the bottom is, how noisy and soft the skin is, and the bean paste filling is fried by yourself, and the sweetness is just right.
Main ingredients: 200 grams of flour, 200 grams of cornmeal, 3 grams of yeast powder, appropriate amount of milk, appropriate amount of bean paste filling
Method: 1. Mix flour, cornmeal and yeast powder evenly, and add warm milk in batches.
Method 2: Knead into a smooth and soft dough, cover with plastic wrap and let rise.
Method 3: Ferment the dough to twice the size
Method 3: Knead the proofed dough again and exhaust it.
Method 4: Lower the agent, about 50 grams each.
Method 5: Roll out into a thick dough and add the bean paste filling.
Method 6: Tighten the mouth like a bun.
Method 7: Gently rub it into a stick shape on the board and tidy it up a little.
Method 8: After all is done, cover with plastic wrap and let it rise for 20 minutes.
Method 9: Put a little oil in the pot and put the fermented raw embryo into it, and slowly fry it over low heat until the bottom is slightly yellow.
Method 10: Pour in water, cover about 1/3 of the bun, quickly cover it, and fry it over medium-low heat for about 10 minutes
Method 11: Hear the sizzling sound in the pot, the soup is basically dry, and open the lid.
Method 12: Look, golden and crispy, noisy and soft.
Isn't it tempting?
Don't want to make one for your family?