Cornmeal Buns

Cornmeal Buns

by Connie Chen

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

The rich dietary fiber in corn flour can promote bowel movements, shorten the time for food to pass through the digestive tract, and reduce the absorption of toxic substances and the stimulation of the colon by carcinogens. When I went to the supermarket and saw the farm’s cornmeal, I bought a bag and made pumpkin nests. This time I used cornmeal to make steamed buns.
The cornmeal buns I made contain eggs and milk, which are not only more nutritious, but also make the cornmeal softer and softer.

Ingredients

Cornmeal Buns

1. This is the cornmeal I bought

Cornmeal Buns recipe

2. Knead the cornmeal, flour, milk, egg and yeast powder into a smooth dough, cover it with a damp cloth and leave it

Cornmeal Buns recipe

3. The dough is fermented to twice its original size

Cornmeal Buns recipe

4. Roll the fermented dough into 5mm thick slices, roll up, and cut into pieces

Cornmeal Buns recipe

5. Put the cut cornmeal buns in the steamer and let relax for 20 minutes

Cornmeal Buns recipe

6. Put the loose dough in the steamer, steam for 10 minutes on high heat, turn off the heat for 5 minutes and then open the lid

Cornmeal Buns recipe

Tips:

The milk should be added gradually, not all at once, and the dough should be moderately soft and hard.

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