How to make corn rolls

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  1. Here is a picture of the finished product.

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  2. First weigh the flour, cornmeal, baking powder and baking soda and put them into a container middle.

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  3.Put the yeast into warm water, stir well and melt.

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  4. Slowly add the yeast water into the flour, and stir the flour into a fluffy shape while pouring., then knead the dough for 10 minutes.

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  5. Cover the smooth dough tightly with plastic wrap and ferment at room temperature.

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  6. When the dough has fermented to 2.5 times its original size and you see honeycombs on the surface, press it with your fingers If the next hole does not shrink back, it means the dough is fermented.

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  7. Dip your hands in flour and knead the dough twice to deflate the air.Leave it for 10 minutes and divide the dough into Make three portions to facilitate rolling out the dough later.

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  8. Wash the chives, leave the green leaves and cut them into chopped green onions.Prepare pepper powder, salt and corn oil.Appropriate amount of each.

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  9.Take a piece of dough and start rolling it out.After rolling the dough into a thin sheet, brush it with a brush.Apply a thin layer of oil, sprinkle with appropriate amount of salt, then sprinkle with pepper powder and finally sprinkle with chopped green onion.(The amount of pepper powder and green onion can be added according to personal preference)

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  10. Roll up the dough from one side , be sure to pay attention to the looseness when rolling.

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  11. Use a kitchen knife to cut the rolled noodles into small even pieces.

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  12. Overlap the two adjacent ingredients and press them lightly with your hands.The pills are all stacked up like this.

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  13.Take a chopstick and press down gently from the center of the pot until halfway.Drop the chopsticks.

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  14.Pinch the two ends of the potion with both hands and pinch them toward the bottom.The Hanamaki blank will be That's it.

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  15. Brush the steamer with oil, put all the prepared Hanamaki blanks in, and place them one by one.There must be a certain distance between them.Add water to the pot and boil for two minutes, turn off the heat, let the Hanamaki wake up for 20 minutes, then turn on high heat and start steaming, boil the water and steam for 15 minutes, after steaming, turn off the heat and steam for 5 minutes.

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  16. This is what you see when you open the lid of the pot! It’s ready to eat!

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  17. Here is a close-up high-definition picture! Isn’t the texture clear and the color golden?