Milk-flavored Corn Buns
1.
1 large handful of thawed cooked sticky corn kernels (home-grown, can’t be eaten, peeled and frozen after cooking, take it as you eat, it’s very convenient)
2.
Cut into small pieces for later use
3.
Take 1 cup of fine cornmeal and put it in a basin
4.
Pour in an appropriate amount of boiling water and stir to form a lump
5.
After cooling, add flour, sticky corn kernels, yeast, sugar
6.
Stir evenly (I found too much flour when mixing, and changed to a large pot halfway through 😁)
7.
Add milk
8.
He made dough (it happened to use a bag of milk today), put the lid on, and leave it in a warm place to ferment or refrigerate to ferment overnight
9.
This is how I put it in the refrigerator and fermented at about 9 o'clock in the evening, and took it out at 6 o'clock in the morning. The dough has been fermented and there is no over-fermentation.
10.
Take out the fermented dough and knead it evenly
11.
Knead into long strips (my noodles are mixed a little this time, this is a cylindrical shape formed by kneading 1/4 of the dough)
12.
Divide into small sections, and control the width and narrowness by yourself, I cut about 3 cm
13.
After the cut dough, the cut noodles were sorted out and put on the oiled steaming curtain. I made two full curtains. After cooking again for more than ten minutes, turn on high heat and steam, then steam for 15 minutes after SAIC, turn off the heat, and simmer for two minutes before boiling.
14.
The steamed appearance (the light problem of the mobile phone shooting, the actual steamed buns are light yellow)
Tips:
It feels that the sticky corn kernels are added a bit less, and more will be more delicious.
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