Corn Flour Buns

Name: Corn Flour Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Corn dumpling flour; 150g All-purpose flour; 25g Caster sugar; 100g water; 2g yeast

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last time I used corn dumpling flour to make dumplings, this time I used it to make steamed buns. This dumpling flour is made of corn flour, which belongs to coarse grain flour. If you only use it to make steamed buns, the taste will look rough, so it should be matched with Chinese gluten Use flour together, so the taste is good, soft and elastic, it is a very healthy and nutritious steamed bun. This morning, I ate 4 of them all at once. "

Ingredients

Corn Flour Buns

1. Yeast and sugar are dissolved in warm water, and the flour is poured into the basin.

2. Pour the yeast water into the flour and use chopsticks to mix it into a flocculent shape.

3. Move to the kneading pad, knead it to a smooth dough by hand, put the dough in a basin, cover with plastic wrap, and ferment at room temperature twice as large. If the room temperature is low, you can use the fermentation function of the oven

4. The dough is twice as large as it is fermented.

5. Take out the dough and knead it on a kneading mat for a few minutes until the cut surface has no large holes. Knead the dough into strips, this is the easiest shaping. You don't even need a rolling pin, so it's suitable for novices.

6. Cut into several small doses.

7. Put it in a steamer covered with steaming mats.

8. Proof in a warm place for 15-20 minutes, the temperature is low, heat water in a pot, put the steamer on top, so that the proofing is faster, you can obviously see that the steamed bun embryo is twice as big after proofing. In a cold water pot, turn to a medium-low heat and steam for 13-15 minutes after the high heat is boiled. The specific steaming time depends on the size of the steamed buns. Turn off the heat when time is up, continue to simmer for 3-5 minutes before removing the lid.