Cornmeal steamed buns

2024-06-30 23:03:22  Views 2 Comments 0

Ingredients

All-purpose flour (dumpling flour) ( 300g )
Corn flour (the same all-purpose flour can also be used) ( 200g )
Water ( 250g_270g (see flour setting) )
White sugar ( 60g (optional) )
Yeast ( Summer 4g Winter 5g )
Salt ( 3g )

How to make cornmeal steamed buns

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    1.Put all the ingredients into the mixing bucket (do not put sugar and salt together with the yeast , it will cause the yeast to change its properties and it will not work) Stir until there is no dry powder and let it stand for 15 minutes.After 15 minutes, continue to stir for 10 minutes, let it stand for another 10 minutes, and then stir again for 10 minutes.Put the dough ball into the mixing bucket to ferment.

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    2.About 1 hour in winter.Ferment until doubled in size.(Use your index finger to dip some flour into the dough and make a hole in it.If it does not shrink back, it means the dough has risen perfectly)

  • Cornmeal Large Illustration of how to make steamed buns 3

    3.Look! The internal tissue ferments well.

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    4. Take out the exhaust.

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    5. Knead the dough into strips and divide the dough into squeeze balls.

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    6. Spread a little cornmeal on the table, start kneading the dough, take a small squeezer and knead, at least You need to knead it 100 times to make the steamed buns delicious.

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    7. The kneaded buns are shaped into a tall cone shape, so that during the second serve Won't step on it.

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    8.Knead them one by one.

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    9.Put it into the steamer for the second time.

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    10. Send to twice the size.Steam for 20 minutes.

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    11. Let me mention here, wrap a piece of gauze on the pot lid so that the distilled water will not fall on the steamed buns , because distilled water falls on the steamed buns, lumps of dough will appear on the surface of the steamed buns.

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    12. After 20 minutes, turn off the heat and simmer for 3 minutes and open the lid.

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    13. Place on a drying rack to cool.

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    14.Finished product.Full of elasticity and softness.

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    15. The internal tissue of the steamed bun is delicate and dense.

Tips

To make this steamed bun, you must knead it in place.The steamed bun will be elastic and chewy when kneaded in place.If you don't like sweet sugar, you don't need to add it.If you don’t like cornmeal, you can replace it with all-purpose flour, which is dumpling flour.

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