One-time Fermented Corn Buns

Name: One-time Fermented Corn Buns
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Flour; 50g Corn flour; 140g Shimizu; 3g yeast; 1g Aluminum-free baking powder; 10g White sugar; 1 piece egg

by Yaoyao Original Food Class

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Make some steamed buns for your child for breakfast. It is both full and nutritious. My children like to eat. Knead a piece of dough before going to bed at night. You can make soft and delicious steamed buns with one fermentation. It saves much more effort than making bread. When making steamed buns, I also add various coarse grain flours, so that I can eat different flavors of steamed buns every time, with higher nutritional value. Today I made some corn flour buns, an egg, a bowl of flour, a bowl of corn Powder, you can make beautiful shape steamed buns without molds, and the finished products are all lifelike.

One egg and two bowls of flour. Make beautiful corn buns without molds. Put the steamed buns in the refrigerator and freeze them for a long time, so you can make more at one time without kneading the dough. Friends of you can use the chef machine to knead the dough. The home chef machine is very practical and convenient. In addition to kneading the dough, it can also beat egg whites, stir meat fillings and even make pork floss. I bought a new Kas chef machine and I just came to try it. With the kneading effect, this chef machine is very quiet and stable to use. It really costs you what you pay. Good kitchen tools will make people like to stay in the kitchen more and more.

Ingredients

One-time Fermented Corn Buns

1. Put the flour, corn flour, eggs, sugar, and baking powder into the mixing tank of the chef's machine. If you want to make other whole grain steamed buns, just replace it with the same weight of whole grain flour.

2. Mix the yeast powder and clean water evenly and add it to the flour. It is summer and the temperature is relatively high. In winter, you can replace the clean water with warm water that is not hot.

3. The kneaded dough is smooth and delicate, and the section of the dough is fine and uniform without obvious large holes. At this time, the dough can be taken out and knead it by hand to make it smooth.

4. Put on the lid of the cook machine, plug in the power, first mix the powder and liquid at a low speed, and then choose a medium speed to knead the noodles.

5. Divide the kneaded dough into two large portions and a small portion. The large portion is divided into about 35 to 40 grams of dough, and the small portion is divided into about 5 grams of dough.

6. Arrange the larger dough into oval long strips, first round them, and then roll them on the cutting board a few times to form an oval shape.

7. Use a rolling pin to flatten the dough, use a knife to cut out a checkered pattern to make corn, roll the small dough into a long strip, use a finger in the middle to rub it thinly, fold it in half, flatten it with a rolling pin, and then use a knife to cut out vertical patterns to make corn leaves.

8. Fold the grid-shaped dough in half to form a corn shape, and stick the leaf-shaped dough directly on the corn dough, which is very simple.

9. Put the finished steamed buns on a steamer for fermentation, and ferment to 1.5 times the original size. Now the temperature is high, and it will be fermented in about 30 to 40 minutes at room temperature, and then steamed in a pot on cold water for 10 minutes.

10. The steamed buns can be taken out immediately by opening the lid, and will not collapse or shrink.

Tips:
The failure of making steamed buns is nothing more than these two reasons. One is kneading the noodles and the other is fermentation. As long as these two points are done well, you can make beautiful steamed buns every time. When kneading the dough, you must knead the dough smoothly, especially It is a one-time fermented steamed bun. Don't have dry powder on the surface of the dough. Start to organize the dough when it is rough. Knead a few more times to smooth the dough. Kneading with a cook machine will get twice the result with half the effort, saving time and effort and kneading better;

Although it is not as squeamish as bread when it is fermented, you must wait until the steamed buns are fermented to swell up and feel light when you pick them up. It will collapse, it will not shrink.