Simulation Corn Buns

Name: Simulation Corn Buns
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Old flour; 15g milk powder; 4.5g Pumpkin powder; 123g water; 20g Caster sugar; 1.5g yeast

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Steamed buns are traditional Chinese noodles. You only need flour, water and yeast to knead the dough and steam it. It is very simple. Many people like to buy it for breakfast. The soft steamed buns are served with a cup of milk or soy milk in the morning. Energy can be satisfied.
I like to make the dough into various shapes of steamed buns to attract children so that they can eat more happily. Earlier I wrote about how to simulate carrot steamed buns, white radish steamed buns, mushroom steamed buns and so on. Today I will continue to share the practice of artificial corn steamed buns.
Once this steamed bun was posted in the circle of friends, it immediately received countless praises. Many people thought it was real corn on the cob at first sight. Even my family saw it with their own eyes and misunderstood it. It is a very realistic corn steamed bun. .

Ingredients

250g Old Flour
15g Milk Powder
4.5g Pumpkin Powder
123g Water
20g Caster Sugar
1.5g Yeast

Simulation Corn Buns

1. Sugar and yeast are dissolved in water, and flour and milk powder are poured into the bowl. What I use here is old flour (a kind of all-purpose flour), and the amount of yeast can be reduced. The amount of water depends on the amount of water absorbed by the flour, and the kneaded dough should be harder. Not too soft

2. Pour in the yeast water, mix it with chopsticks into a flocculent shape, and knead it into a smooth dough with your hands. The dough is not prevented from drying out, and the dough that is not operated must be covered with plastic wrap

3. Divide the dough into two portions and add pumpkin powder to one portion. Pumpkin powder is made from golden pumpkin freeze-dried and ground into powder. This is the color of the food itself, as well as nutrition, so you can rest assured that children can eat it. Add pumpkin powder directly to the dough, you need to knead for a while, you can knead the pumpkin powder into the dough, if you only make the dough of one color, you can directly dissolve the pumpkin powder in water.

4. Knead the white dough to exhaust air, then divide into two parts, knead into thin strips, cut one part into 3 parts, and one part into 2 parts, whatever you like. Because the room temperature is relatively high, it is necessary to put the kneaded "corn cob" on greased paper, put it in the pan, cover with plastic wrap, and keep it in the refrigerator to slow down the fermentation speed of the dough, because the next step is to make corn kernels Take time

5. Roll the yellow dough into thin rectangles and cut into thin strips

6. Then rub each of the long strips and put them side by side. Use a scraper to make a vertical cut, don’t cut, to form small square "corn kernels"

7. Cut out the required length, turn it over carefully, put a little water on the "corn cob" and place it on top of the "corn kernel"

8. Turn around and press the "corn kernels" firmly. If there is a gap, fill it with extra yellow dough leftovers, it will be more realistic

9. The steamed buns are twice as large as they are proofed. After the water in the pot is boiled, put the steamed buns in and steam for 13-15 minutes. When time is up, turn off the heat and continue to simmer for 3-5 minutes before removing the lid.