Chinese Food
Corn and sesame paste rolls
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Autumn is coming. Steamed pasta. My family usually can't do without pasta. So there are many kinds of flour. Recently, I have prepared some corn flour. It can not only make corn paste, but also make steamed bun pancakes. But I prefer to make fermented pasta. It tastes loud and soft. My stomach is also comfortable. After that, I added cornmeal rolls. My son said that he would not eat steamed bread later. Let's make it. It's true. Because of the addition of sesame paste, it increases the fragrance and appetite. -
Cooking ingredients
Cooking Steps
Step1:Autumn is coming. Eat fermented pasta. Your stomach is more comfortable.
Step2:Prepare ingredients. Use cornmeal. Corn is directly ground. Non corn starch.
Step3:The ratio of corn flour to flour is about 1-3, or the amount of corn flour can be less. Too much corn flour will cause the dough to be too crisp. It is not suitable to form dough. Dry yeas
Step4:The two kinds of dough are respectively kneaded into smooth and non stick dough. Because of the characteristics of corn flour, the surface of corn dough is not smooth. It is normal.
Step5:Roll the two dough into the same size.
Step6:Gently put the corn flour on the white flour. Roll it a few times. Turn it over and roll it thin.
Step7:On the side of cornflake. Spread sesame paste on it. Pay attention to the corners. Before making sesame paste, mix the internal paste and sesame oil. Mix the sesame paste with sesame oil. Take out about 55g of sesame paste and put in a small amount of flour. Mix well. The state is slightly thick. Put it on the dough and push it away with a scraper.
Step8:Roll it up from one side. You can roll it up at the same time. Stretch it a little. Let the two ends align.
Step9:Cut into rolls of the same size with a knife.
Step10:Take a chopstick. Put it in the middle of the roll. Press both ends of the chopsticks. Press it down. The section is turned up. One roll is done. In this way, you can make a beautiful flower roll without plastic surgery.
Step11:If you want to make it a little more round, you can also. Then you can pinch the two ends together to form a rolled up state.
Step12:All of them are made in this way. Put them on the oiled steamer. Note that there should be a certain interval between each flower roll, because there should be fermentation later.
Step13:Put it into the steamer to ferment. The roll is a little bigger. It's light to handle. That's OK. The lack of fermentation will cause the curls to be hard and not fluffy. And the excessive fermentation will cause the hollowness to be too large. Although fluffy, the taste is poor.
Step14:Fermented steamed bread. Put it in the steamer for 100 degrees. Steam for 18 minutes.
Step15:Let the pot dry a little. Eat the soft flavor while it's hot.
Step16:Finished produc
Step17:Fluffy, loud and soft. Note-1. Corn flour is flour milled from corn, not corn starch. And the proportion of dough made from flour should not be too high. 2. Sesame paste uses pure sesame paste. When using it, mix it with sesame oil at the top and use it again.
Cooking tips:For the questions that some friends often ask, do I make a simple [Q & A] 1. Does q-yeast need to be mixed with warm water? The effect of a-yeast directly put into dry yeast is similar to that after mixing. If you want to fuse first, please pay attention to the water temperature not to exceed 30 ℃. 2. Q-dough is fermented once. How to judge whether it is fermented? A-we make pasta twice fermented, which is more delicious. But sometimes if we want to save time, we make one fermentation. That is to say, after the dough is reconstituted, we shape it and then ferment it. This criterion is that the shaped steamed bread or flower roll is obviously larger, the skin is propped up, the hand gently touches the surface, elastic, and the pressing will slowly spring up. It is very light to pick up the embryo. 3. Q - how to make soft and smooth steamed bread or flower rolls? A - in addition to the correct fermentation, we also need to pay attention to the production process. First of all, we need to fully exhaust the dough after the first fermentation
