Cornmeal and Meat Buns
1.
Prepare all kinds of ingredients for kneading.
2.
Put warm water, sugar, cornmeal and white flour into the bread bucket, and put yeast on the top.
3.
Start the kneading process and let it ferment by itself after the end.
4.
Prepare the stuffing ingredients.
5.
Peel the pork and cut into small pieces, and mince the ginger.
6.
Wash in the cooking machine, add pork, and stir until finely.
7.
Stir the minced meat in batches.
8.
Add seasonings other than edible oil to the ingredients.
9.
Whisk in the same direction and marinate for 30 minutes.
10.
While waiting, peel the carrots and chop finely.
11.
Put in the frying pan, stir fry until the carrots are ripe, turn off the heat, and let dry.
12.
Add corn kernels and dried carrots to the marinated meat.
13.
Stir evenly and serve as filling.
14.
Take out the fermented corn dough.
15.
After kneading and exhausting, knead the strips first and then divide them into small doses.
16.
Squeeze it with the palm of your hand.
17.
Roll it out into a dough that is slightly thicker in the middle and thinner on the edges.
18.
Wrap meat in.
19.
Close the mouth and wrap it into a bun shape.
20.
Wrap all the dough in turn. (The elves are wrapped in two shapes, one round, and one willow leaf wrap.) Cover with plastic wrap and let it ferment twice.
21.
Put corn husks on the steamer, and then put 2 cooked noodles. (If you don’t have corn husks, you can put greased paper or brush with a thin layer of oil; the elf is also the first time to try to put corn husks, because you just bought fresh corn in your hands, the husks are washed and left behind)
22.
Boil water in the steamer. After the water is boiled, put it in the steaming grid. Cover the lid and start steaming over high heat.
23.
After steaming for about 15 minutes, turn off the heat, simmer for 5 minutes and then open the lid, take it out and serve.
Tips:
1: The amount of water in the flour, set aside about 20 grams, and then add it according to the condition of the dough.
2: Minced meat, remember to beat in the same direction, it has a good elastic taste.
3: The method of making buns, whatever you like. As long as it doesn't show up.