Two-sided Steamed Buns
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Blanch 200g cornmeal with 250g of boiling water, stir until there is no dry powder, spread out and let it warm to your hands.
2. Add 600g of medium-gluten wheat flour to the cornmeal that has been aired to hand temperature, mix with 3g of yeast and 170g of warm water to form a smooth dough. Due to the different water absorption of flour, add or reduce the amount of water as appropriate.
3. Keep it in a warm place and save it to twice its size.
4. The inside of the dough is full of pores. Sprinkle flour on the noodle table, take 1g of soda noodles and squeeze the soda noodles with the side of a knife to mix with the flour. This will make it easier to knead the soda noodles. Squeezing is to prevent small lumps on the alkaline surface.
5. Knead the dough more vigorously, knead the long strips after smoothing, and pull out a suitable size agent.
6. Knead to round.
7. Save hair until the dough becomes lighter and bulkier.
8. Boil a pot on the water, turn to a low heat after airing, keep the steam overflowing, steam for 18 minutes, simmer for two to three minutes, lift the lid.
9. The interior is fluffy and soft.
