Chinese Food
Steamed bread with corn
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Eat more roughage. It's good for your health.
Cooking ingredients
Cooking Steps
Step1:Pour corn flour into boiling water. Mix quickly with a spatula as you pour in. Cool for later us
Step2:Milk and yeast sugar mix well
Step3:Pour in the flour. Mix with a scraper
Step4:Start the chef and noodle for 10 minutes
Step5:And make smooth dough. Cover with plastic wrap and ferment
Step6:Dough fermented to twice the size
Step7:Add the cool cornmeal
Step8:Continue to start the cook machine. Mix the corn flour and dough evenly. If the dough feels too wet, add a little more flour in proper amount, and then mix it into a dough with moderate hardness
Step9:Re ferment to twice the size
Step10:Put the dough on the kneading pad. Roll it evenly with a rolling pin. Roll it into a rectangle. Press the bottom thin (the dough is too big. I roll it in two parts.
Step11:Then roll it up from top to bottom, tighten it at the closing point, and then twist it into a longer strip
Step12:Use a cutter to cut off the two sides first and knead them into a round shape. Then cut them into several parts in the middle
Step13:Put in the steamer one by one, cover it, and let it stand for about 20 minutes (according to the weather, 15-20 minutes in summer and 20-30 minutes in winter). The volume after waking up should be slightly expanded and enlarged
Step14:Put cold water in the pot. Bring it to a boil. Turn the steamer to medium heat after steaming. Steam for 20 minutes. Do not start the pot immediately after turning off the heat. Wait for 5 minutes and turn it on again.
Cooking tips:1. The corn flour is scalded with boiling water first, which can effectively remove the raw taste. After scalding, it must be cooled before kneading into the dough. Otherwise, the yeast in the dough will be easily scalded to death, affecting the subsequent fermentation. 2. The dough is fermented twice. The product has good moisture retention and soft taste. If you feel troublesome, you can omit the first step. Add the dough that has been kneaded into the hot corn flour. 3. Don't open the cover immediately after steaming the steamed bread. Let it stand for more than 5 minutes. Wait for the temperature in the pot to drop a little, and the steamed bread will be cooked more stably before boiling. The surface will not wrinkle, which will affect the taste and appearance. 4. The water absorption of different brands of flour is different, and the water content of different brands of milk is also different, so the addition of liquid should be adjusted according to the hardness and softness of dough. There are skills in making delicious dishes.
