To make a steamed stuffed bun, you must master this recipe and six tricks to ensure that you are not tired of eating.
Corn steamed bread
Formula: 300g of fine corn flour, flour 180g, sugar 10g, and about 250ml of water at 90℃.
Exercise:
1. First put the fine corn flour into the pot, then add boiling water, add water while stirring the corn flour, and stir it into a floccule. When the temperature drops to 50 degrees, add flour and knead it into a smooth dough.
2. Wrap the dough with plastic wrap and let it stand for 15 minutes before use.
3. Take out the dough, divide it into small dough, and then put your thumb in the middle of the small dough to steam the corn bread.
4. Put the cooked steamed bread in a steamer, let it stand for 10 minute, then add boiling water to steam for about 10- 15 minute, then turn off the fire, wait for 10 minute, then open the lid and take it out.
6 tips:.
1. You need hot noodles to make steamed buns, which makes them more energetic.
Never add more water when making steamed bread. If you add too much water, Wowotou will lie down and lose its shape.
3. When making steamed corn-bread, you can put yeast or not. I won't let it go anyway. I'm used to the smell.
4. When making steamed buns, if it is sticky, you can dip your hands in cold water, knead the noodles well, and then make steamed buns, but never add water to the dough.
5. If you have a closed filter at home, you can filter the corn flour and flour once, so that the taste of the corn head will be better.
6. Everyone likes sweets. Add 20-25g sugar, add some milk, and modify it according to your own taste.