Ingredients
Flour, red dates ( appropriate amount ) | Corn flour ( appropriate amount ) |
1.Pour flour and cornmeal together, appropriate amount.
2. Chop the red dates and add them.Appropriate amount
3.Reduce brown sugar with boiling water and let it warm
4. Add an appropriate amount of filial mother powder to the brown sugar water, float a layer on top, and then stir
5. Pour in the brown sugar water slowly, being careful not to add it all at once.Add little by little.
6. It’s enough if it’s almost non-sticky.Leave to ferment.This winter it usually takes several hours to do.So it’s best to do it in advance.It's almost enough to ferment until it doubles in size.You can take photos first and pay attention
7. Take it out and knead it again after fermentation.Remember to knead it.You can also add some flour while kneading.It is to make the steamed buns chewier.Knead until the steamed buns are almost ready and put them in the steamer.This is the rice dumpling leaf from my hometown.If you don't have any, you can put gauze underneath.The steamed buns should be left for 20 minutes to half an hour before steaming.This is to allow it to ferment better.And if you add raw flour later, you must let it sit for a while before steaming
8.This is a steamed bun.It’s out of the pot.
Tips
After making the steamed buns, leave them for 20 minutes before steaming.Depending on the time, steam them over high heat for about ten minutes.Can't tell the time.You can press the buns with your hands.If the surface of the steamed bun does not bounce back, it means it is not steamed properly.You can cook it for a few more minutes.
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