Chinese Food
Corn noodles, bean paste, chestnut bun
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My friend gave me a bag of corn flour. It's rougher than ordinary flour. It's been put away for a long time. I haven't used it. My friend told me that you can use it to make Huangmo, a northern Shaanxi snack, or sticky Bean Bun, a northeastern snack. However, these two kinds of snacks have never been made. I don't know how they taste. I'm a bit confused. Can this coarse corn flour make delicious snacks? It happens that there are also good bean paste and chestnut stuffing at home. So, this snack named Huangmo or sticky Bean Bun was born. At the moment of opening the pot cover, the steamed bun with golden cancan and mist is really attractive. It's very cute and chubby. Although I haven't tried it yet. At least in terms of appearance, it's more than half of the success. I'm excited and happy. Take one while it's hot. The skin is soft, fragrant and waxy. The taste is a little bit tough. The soft and sweet bean paste chestnut stuffing and the waxy skin complement each other. It's just right. Unique freshness in corn flour
Cooking ingredients
Cooking Steps
Step1:Pour the flour, glutinous rice flour and corn flour into the large basin respectivel
Step2:Add white sugar and yeast powde
Step3:Slowly add warm water. Stir into a large snowflake like dough. Stop adding water when it can form a dough. Knead into a smooth and soft dough. Cover with plastic film. Let stand for about 20 minutes
Step4:Take the bean paste and chestnut stuffing from the refrigerator. Rewarmin
Step5:The dough expands to twice the size. Pour it out. Knead it evenly on the chopping boar
Step6:Cut into long strips. Cut into equal sized dough
Step7:Take a dough, roll it thin, and press it flat with the palm of your hand. Make a bun. Don't press it too thin
Step8:Wrap in bean paste filling. Close up and rub roun
Step9:Put a proper amount of water into the steamer. Put on the steamer, spread a layer of gauze in the steamer, or smear a little cooking oil. Corn husk and Zongye are all good. They are mainly anti sticky. Make sure that the steamed buns are well stacked. Leave a gap between the buns. Because the buns will expand in the steamer
Step10:Cover the pot. Steam it for 10 minutes on a low heat. Then steam it for 15 minutes on a high heat. After steaming, you don't need to stew. Take it out and eat it directly. It doesn't shrink at all
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:Food Tips-1. Remember the three balanced formula proportions. Steamed buns are soft, fragrant and glutinous. There is no roughness. 2. The filling is adjusted according to your own preference. Meat filling or plain filling or lotus paste filling is OK. 3. Because sugar and yeast, warm water and noodles are added to the flour. The time of noodle making should be controlled within 30 minutes. You can't cook for too long. You have skills in making delicious dishes.
