Eat it more for your family in winter, and simply steam it out of the pot, so that the diet is not easy to get fat, and it is worth learning
【Cornmeal steamed buns】
Ingredients: 80 grams of cornmeal, 80 grams of freshly boiled hot water, 240 grams of plain flour (also called all-purpose flour), 125 grams of room temperature water, 3 grams of yeast
Production process:
1. First of all, we add 80 grams of cornmeal to 80 grams of freshly boiled hot water, pour it into the cornmeal, stir it with chopsticks, and after it is warm, mix it and knead it into a state without dry corn flour, as shown in the figure.
2. Put ordinary flour in the above noodles, as shown in the picture.
3. After continuing to put yeast in room temperature water to melt first, pour the yeast water into the above flour, stir at the same time, and mix it all into a smooth dough, as shown in the figure.
4. Divide the smooth and evenly kneaded dough into 6 dough pieces, as shown in the picture.
5. Knead the divided dough evenly again and arrange it into the shape of a steamed bun embryo, as shown in the figure.
6. Knead the divided dough into steamed bread embryos in turn, place them in a steamer with cold water in advance, cover the lid, and start fermentation, you can turn the steamer on medium heat for 1 minute to ferment, so that the dough can ferment in a warm and humid environment, as shown in the figure.
7. This is the fermented steamed bread embryo, which has become significantly larger, and it is very light to pick up, as shown in the figure.
8. Turn on the fermented steamed bread embryo to steam, after the water is boiled, turn to medium heat and continue to steam for 12 minutes, and finally turn off the heat and simmer for about 5 minutes to open the lid, as shown in the figure.
9. The super soft and smooth cornmeal steamed buns can be served out of the pot, as shown in the picture.
10. The faint fragrance of corn is nutritious and delicious, and it is particularly delicious.
[Tips]:
1. This operation uses a fermentation method, you can also ferment the kneaded dough (the dough after cornmeal is mixed with ordinary flour and kneaded evenly) first, and after the dough is fermented to about twice the size of the original dough, it is taken out and kneaded evenly on the board first, and the gas generated during fermentation is discharged, and then after the agent is divided, kneaded into a steamed bun embryo, proofed for about 10-15 minutes, and then start steaming.
2. During the steaming process, don't be in a hurry to open the lid after steaming, simmer for four or five minutes before opening, so as to avoid the collapse of the steamed steamed buns.
3. The specific steaming time should be operated flexibly according to the size of the production, and the above is only a reference.
4. It is recommended to use boiling hot water to scald the cornmeal first, which can make the taste of the cornmeal more delicate and the entrance better, especially for people who don't like to eat coarse grains, this operation will be more delicious.