#trust之美#creative Milk Corn Bag
1.
Mix the yeast and 2 tablespoons of sugar with 80 grams of water.
2.
Mix flour with 80 grams of cooked pumpkin.
3.
Add yeast water to pumpkin flour and make a smooth pumpkin dough.
4.
Cover the mixed dough tightly and let it rest for 10 minutes.
5.
Prepare two fresh corns. (Don't throw away the corn husk, it can be used for decoration)
6.
Wash the corn and remove the corn, add two spoons of condensed milk or milk powder and mix it evenly into a filling.
7.
Take out the awake dough and roll it into pieces with a rolling pin.
8.
Cut into 6 pieces with a knife.
9.
Take a piece of dough and cut it into small squares with a scraper back and forth. (Don't cut off)
10.
Turn the cut side down, turn it over and wrap the filling on the back.
11.
Roll it up, close the mouth and apply some water, and squeeze the two ends into a corn shape to finish.
12.
Put all the shaped corn raw buns into a steamer that has been greased with oil and cover tightly, and ferment until they are almost twice as large.
13.
Put water in the upper pot and bring to a boil, put the fermented raw steamed buns in the lid tightly, and steam over high heat for about 15 minutes. Turn off the heat. Let it simmer for 5 minutes before opening the lid.
14.
Finished product. Placed in a corn husk, the image is realistic.
Tips:
When the shaped raw buns are fermented, you don’t need to send them 100%, but 80%. This way the steamed buns will look more beautiful and will not affect the taste.
A total of 6 large corn buns were made for this amount.
