Chinese Food
Steamed bread with milk flavored corn flour
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It's healthier to add some roughage to your children and family. When the steamed bread made of pure corn flour tastes too thick, children may not like it. Add some fine flour to make the taste more delicate, while retaining the fragrance of corn flour. Add some milk for more nutrition and light milk flavor.
Cooking ingredients
Cooking Steps
Step1:Pour the corn flour, common flour, yeast, milk and sugar into the basin. Prepare a cup of warm water below 40 degrees, stir the flour with chopsticks, and add water (not too much water at a time) until the flour becomes a uniform cotton like small piece. At this time, knead the dough evenly by hand. The dough surface is smooth and becomes a dough. Then it is allowed to stand and ferment. Cover the basin with a damp cloth or plastic wrap to prevent the surface from drying.
Step2:About an hour and a half. Let the dough ferment to one point five two When the dough is doubled, it is ready to ferment (you can dip your finger in dry flour and poke the dough. The poke hole remains the same. No retraction means that the fermentation is completed). Divide the fermented dough into small balls the size of steamed bread and knead them. The round dough can be put on the steaming grid. Pay attention to the space reserved.
Step3:Put enough cold water in the pot. Put on the steaming grid. Cover the pot. Steam it over high heat until it's steaming. Start turning the middle heat for 12 minutes. Turn off the fire when the time is up. Don't open the lid at this time. Keep it stuffy for 5 minutes (in case the steamed bread shrinks back
Step4:Look at the soft and delicate tissue. The steamed bread with light corn fragrance will come out. Delicious and nutritious. Make a cage for your family.
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