Don't Make Porridge with Cornmeal. Do this [wuzhen Flour Corn Banana Roll] Soft and Fluffy, Better Than Bread!

Don't Make Porridge with Cornmeal. Do this [wuzhen Flour Corn Banana Roll] Soft and Fluffy, Better Than Bread!

1. Put 100g cornmeal, 250g flour, 2 packs of Wuzhen powder, 1 egg, 4g yeast powder, 2 tablespoons of white sugar, and 200ml warm milk in the basin.

2. Stir it into cotton wool with chopsticks, add 20g of cooking oil, knead it into a smooth dough, cover it with plastic wrap, and ferment to double its size.

3. Take out the fermented dough and knead it for a while to purge the air in the dough.

4. Then roll out a rectangular pie (slightly thicker, better taste).

5. Place a row of sliced banana slices in the middle of the pie.

6. Fold the dough to cover the banana.

7. Place a row of banana slices on the folded crust, fold the crust on the other side, and cover with the banana slices.

8. Then cut into small pieces of uniform size.

9. Put it in a container, put it in a pot of 40 degrees warm water, and ferment for 20 minutes a second time.

10. Beat the eggs in a bowl to loosen them.

11. Brush Wuzhen powder banana rolls with egg wash and sprinkle with black sesame seeds.

12. Cover with heat-resistant plastic wrap and steam for 30 minutes in a pot.

13. When the time is up, let it simmer for 5 minutes, and you can take it out of the pot. Open it and take a look. The Wuzhen flour corn banana rolls are soft and milky, very delicious and nourishing the stomach, and are much healthier than bread.

Tips:

In the process of making noodles, the most important thing is to make the noodles. After the noodles are made, the noodles will be soft and strong~
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