Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Ordinary flour ( 3 bowls [eating bowl] ) | Corn flour ( 1/3 bowl ) |
Eggs ( 1 ) | Oil ( 3 tablespoons ) |
Sugar (appropriate amount) | Yeast ( 1/5 pack (15g per pack) ) |
Baking powder ( a little ) | Warm water ( half a bowl ) |
How to cut steamed buns with corn knife
1. Mix 3 bowls of flour with sugar, baking powder, and 1/5 packet of yeast
2.Add 3 tablespoons of oil to the mixed flour, stir the eggs in one direction, and add half a bowl of warm water several times.Stir into flocculation and stop adding water.Work hard with your hands to form a non-sticky dough.
3.Cover with a damp cloth and let it rise in a warm place until it doubles in size [I'm lazy, so I rolled it into long strips and cut it with a knife! 】
4. After it has risen, take it out and continue kneading it to release the gas and roll the dough Knead it smooth and not sticky.Roll into long strips, cut with a knife and put in the steamer.Put hot water under the pot.Let the buns continue to rise.It’s ready to ferment as shown in the picture [A little too fermented?]
5.The water is boiling, Put the steamed buns in the pot and steam for ten minutes.Turn off the heat for two minutes and it's ready to serve
6.Steamed corn buns
7.Xiangxiang Ruanruan [I forgot to take pictures in front, if you have any questions, feel free to consult me at any time]
Tips
Kneading the dough with warm water can raise the temperature of the dough and help it ferment.When steaming in a pot, the water must be boiled before steaming.In this way, the steamed buns will be bigger and softer
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