The steamed buns were changed to a different method, burst the pulp and drew the wire, and made a pot, but the family didn't eat enough

【Brushed cornmeal black sesame bun】

Ingredients: 50 grams of cornmeal (the kind of fine corn flour), 150 grams of plain flour (also called all-purpose flour), 50 grams of hot milk (or water), 65 grams of milk at room temperature (or about 55 grams of water at room temperature)

Filling: rhubarb rice and black sesame rice balls

Production process:

1. First of all, let's prepare all the ingredients needed: put ordinary flour and corn flour into containers separately, as shown in the picture.

2. The cornmeal part is stirred into a flocculent shape with hot milk or water, and the white flour (ordinary flour) part is also stirred into a flocculent shape with chopsticks with room temperature milk or water, and then the two are mixed and kneaded into a smooth dough, as shown in the figure.

3. Cover the kneaded dough with plastic wrap for fermentation, ferment to about twice the size of the original dough, poke a hole with your fingers, the hole is not retracted and will not be in the state of his first, indicating that the fermentation can be, or the dough is opened, and the obvious uniform honeycomb state can be seen inside, which also means that the fermentation can be, as shown in the figure.

4. Take out the fermented dough, knead it evenly on the board, knead all the gas generated during fermentation, and then knead it into thick strips, and then cut it into equal-sized dough, I just divided 10, this size of dough is just right for wrapping glutinous rice balls, you can refer to it, as shown in the figure.

5. Roll out the cut agent into a round dough sheet with a thickness in the middle and a thin periphery, and put it into a yellow rice and black sesame rice ball, as shown in the picture.

6. Wrap the glutinous rice balls with the tiger's mouth, pinch and tighten the mouth, as shown in the picture.

7. After wrapping and pinching the other cut dough in turn, wrap them tightly and place them in the section cage with their mouths facing down, at a certain distance from each other, cover the lids, and proofing for 10 minutes, as shown in the figure.

8. After proofing, turn on the high heat for steaming, after the water boils, turn to medium heat and continue to steam for 12 minutes, finally turn off the heat and simmer for 5 minutes, open the lid of the pot, as shown in the figure.

9. The faint fragrance of corn, the whole small steamed bun is very soft.

10. I can't wait to break one and start eating, it's so surprising, it's sweet and can be drawn.

[Tips]:

1. The wrapped glutinous rice balls can be replaced with glutinous rice balls with any filling.

2. Cornmeal is operated with boiling hot water or hot milk, which will make the finished product taste more delicate.

3. After the dough is fermented, it must be kneaded evenly again, so that all the gas generated during fermentation can be kneaded out, and the finished product will be more delicious and soft.

4. After steaming, don't be in a hurry to open the lid, simmer for a few minutes before opening, so as not to collapse the finished product.