Corn Buns

Corn Buns

by Connie Chen

5.0 (1)







Corn buns made with milk-flavored corn juice, corn flour and corn grits, 100% corn buns! Very soft and sweet pasta, the golden corn buns are not only beautiful in color, but also milky corn juice, corn flour and corn grits The nutrition of corn steamed buns is improved, and it is a nutritious pasta that is very suitable for autumn!

Corn Buns

1. Soak the washed corn dregs with hot milky corn juice, add yeast when the corn juice cools, and let it rest for 10 minutes before use

2. Mix high-gluten flour and corn flour

Corn Buns recipe

3. Mix the corn juice and corn grits from step 1 with the flour from step 2, and add sugar and vegetable oil, mix well, and knead the dough into a "three light" state.

4. Leave the dough at room temperature to rise to twice its original size, divide the dough into two parts

Corn Buns recipe

5. Roll each portion of the dough into a rectangle, then roll it into a cylinder, knead it into a cylinder of equal thickness, cut into 6 portions, place on the steaming tray, cover the pot, and leave for about 20 minutes

6. Steam on medium-high heat for about 15 minutes, turn off the heat and simmer for 5 minutes, then lift the lid

Corn Buns recipe
Corn Buns recipe
Corn Buns recipe
Corn Buns recipe


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