Chinese Food
Reminiscence of sweet corn and miscellaneous vegetables
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This year is the 70th anniversary of the motherland. Be a wormhole that remembers bitterness and thinks sweetly. Cherish the present. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Put the cornmeal directly in the mixing basin. Do not use plastic. It will be hot later. It's made of milk fragrant Wowotou. It's better to use light cream milk with more fragrance. Or you can add milk powde
Step3:Put the sugar in the cornmeal basin. Add the boiling water. So we need to boil the hot water before we do it.
Step4:Add boiling water and stir with chopsticks at the same time to form large lumps of dough. Place them in the cool air.
Step5:Put dry yeast in the cream, mix well, pour into the cool corn flour, stir with chopsticks, and then put in the flour. Do not pour the flour all at once. Increase the dough properly according to the final dough state.
Step6:Use your hands to make dough. The dough is moderate in hardness and softness. It is not sticky to your hands. It is not too soft to make a dough with a hollow head. Otherwise, it is easy to stand up.
Step7:No fermentation. We can make it directly. After rubbing the dough into long strips, it can be divided into pieces of similar size.
Step8:Each small piece and foundation shall be kneaded evenly, and the surface shall be smooth, and then it shall be kneaded into a cone with a sharp top.
Step9:The thumb is fully drilled in from the bottom. While drilling, use other fingers to turn the surface. At the same time, hold the dough to form small holes.
Step10:Let's make the hole as big as possible, because there will be fermentation later. The space will be reduced.
Step11:After shaping, we put it into the steamer. Cover it and ferment. Room temperature: 26 ℃. About 35 minutes.
Step12:Fermented to a smooth surface. And it's obviously bigger
Step13:I'll start steaming. Steaming for 20 minutes.
Step14:During steamed buns, let's prepare the stuffing. Diced meat, green beans, carrots, potatoes and mushrooms. There are many choices of fillings. Just use your favorite ingredient
Step15:Stir fry in the pot again. Pour in boiling water. Stew for about 10 minutes. Then add salt, oil and soup. Because it should be put into the inside of the head of the nest, we should try not to have too much soup.
Step16:When the Wowotou is steamed, put in the stuffing and you can eat it.
Step17:Finished produc
Step18:Finished produc
Cooking tips:1. It uses the method of corn flour scalding. The taste will be more delicate. After scalding, it needs to be heated or cooled before yeast is put in. Otherwise, yeast is easy to lose efficacy. 2. The water absorption of flour is different, so the amount of water to be added should also be adjusted when scalding. Some friends may have this amount of water. The flour will not mix into pimples, but is thin. So please pay attention. Add hot water. Stir while watching the state. 3. When making the head of the nest, try to pinch it a little longer. It's sharp on the top. It's good-looking after fermentation. If you directly put it in place, it's the shape of the head of the nest. After steaming, it will feel collapsed. The opening space is also slightly larger. 4. It only ferments once, that is, after shaping. Now the temperature in the weather room is about 26 degrees. It ferments for about 35 minutes. There are skills in making delicious dishes.
