Steamed Buns with Soft Corn Meal, Carrots, Lotus Roots and Pork
1.
100g corn flour, boiled and cooked in boiling water, stir
2.
Add a soil egg and powdered sugar and mix well.
Then cool for a while or add some cold water and stir.
3.
Add flour and yeast powder and stir until flocculent.
4.
Knead it into a ball, add a little cooking oil, it can be less than mine.
5.
Knead into a smooth dough, seal with plastic wrap, and ferment.
6.
The fermentation becomes three times larger, and I use the oven fermentation function for 40 minutes in winter. Without an oven, put the bowl in the pot in winter and pour warm water around 45 degrees into the pot. Change the water when the temperature is low midway. Keep it at 45 degrees, not too high, otherwise the yeast will die, which is not conducive to fermentation. As long as the bowl reaches 35-40 degrees, it is almost the same.
Fermentation is sufficient for 30 minutes at room temperature in summer.
7.
My skin is peeled, the fat is only 1 tael, almost all lean. Cut all the meat and put it in the meat grinder, wring it 3 times at high speed. Carrots and lotus roots can also be steamed and chopped.
8.
Take a bowl, put an appropriate amount of salt, soy sauce, cooking wine, oyster sauce, sesame oil, add a little water and stir, pour it into the minced meat, and stir.
9.
Mixed fillings
10.
It is made into two shapes, and the round one is suitable for steaming. Brush some egg mixture and put the buns in the oven.
11.
One person did so much, wrap the extra plastic wrap and put it in the freezer. Steam some if you want.
12.
I want to say that the noodles are super delicious. The actual color is slightly yellow of corn flour, not alkali yellow.
The filling is delicious too!
I have made buns many times, this time the nutrition and taste are perfect!
13.
In the second pot, the rectangular ones are also steamed. Take a steamy photo.
Tips:
1. The corn flour will taste better and more delicate after being stirred with boiling water, otherwise it will be harder.
2. The egg sugar is used for better fermentation of yeast. The bun skin tastes better.
3. Let it cool for a while and then put the yeast powder, the yeast will die when the temperature is high, preferably around 37-40 degrees. Yeast is very important, bake me on
