Rose Cornmeal Buns

Name: Rose Cornmeal Buns
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Cornmeal; 400g Low-gluten flour; 4g yeast; 100g Okara

by All ice

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This steamed bun is not only added cornmeal, but I also added the tofu residue left over from the soy milk in the morning. The nutrition is more comprehensive and the taste is more refreshing.

Ingredients

200g Cornmeal
400g Low-gluten Flour
4g Yeast
100g Okara

Rose Cornmeal Buns

1. Put the corn flour and low-gluten flour into the cook machine, add tofu residue, milk, yeast powder, water, and salt to form a dough. Water absorption is different

2. The dough is fermented in a warm place to double

3. Shaping, cut the steamed buns into 120g each, and divide the rose buns into 60g each, each in groups of 4

4. After making it, put it in the steamer and let it rise for about 30 minutes

5. After the medium heat is on, it takes about 12-15 minutes. Don’t boil the pot immediately after turning off the heat. After 3-5 minutes, let the pot boil.