Red Yeast Corn Buns
1.
Put the corn, dried radish, and dried tofu in a pan and fry until the moisture is dry, then add the salad oil, onion, and fry until the onion is fragrant, then add the soy sauce, pepper, and five spice powder, mix well, and then pour in the sesame oil Copy evenly and serve on a plate for later use.
2.
This is the old noodles. The so-called old noodles are the dough that was not used up the day before, so it fermented to the point where the holes are big and the wine has a strong aroma.
3.
Put all the main ingredients in the basin, including the old noodles of course!
4.
After mixing all the main ingredients with chopsticks into a ball, put it on the table and knead it into a dough.
5.
After kneading the dough into a smooth dough, sprinkle some hand powder on the table, put the dough on top, cover with plastic wrap, and let it sit for five to 10 minutes before you can do the next action.
6.
Knead the dough into long strips
7.
Cut into 50g small doughs and sprinkle some hand powder to avoid sticking to each other.
8.
Roll out into a round shape, with a thick middle, so as not to break the skin when the bag is wrapped, you can wrap it up by putting in the glutinous material.
9.
The package looks good, put it in a steamer for the second fermentation, about 20-40 minutes, the time required in winter is difficult to tell, today it was delivered for almost 50 minutes, and you have to be patient, otherwise the steamed buns will not be enough. It's soft and not tasty!
10.
After the water boils, steam on medium heat for about 15 minutes. 12 minutes ago, insert a chopstick between the lid of the steamer and the distillation to let the air escape, and let the cold air in, so that it will not be because the latter two are steamed. The temperature difference between them is too big, making the buns sink, making them unsightly.
Tips:
In winter, you need to be more patient when making pasta, because the fermentation time has become longer, but if you make a delicious bun, you will feel comfortable.
