Whole Wheat Corn Butterfly Buns
1.
Melt 5 grams of yeast with warm water
2.
Add whole wheat flour and knead it into a smooth dough, then place it in a warm place, cover with a damp towel, and wait for the dough to rise. Because it is winter, I put the basin on the pot that boiled the water before to help the noodles rise.
3.
Pour 200 grams of cornmeal into the pot and add boiling water. It must be boiled water, cold water and corn flour will harden, so if you want corn flour to be soft, you need to use boiling water
4.
Add boiled corn flour, stir and knead it into a dough. The corn flour is scumming, it is not good to form a dough. At this time, it is enough to form a dough, and the dough cannot be kneaded.
5.
The purpose of inserting the corn dough is to cool it quickly. After the corn dough becomes warm, add 3 grams of yeast powder and a very small amount of low-fat milk, and knead it evenly. Then put it in a warm place and wait for it to start.
6.
The corn dough will not rise twice as large. After about an hour, the yeast will work and the corn dough will become loose. At this time, add whole wheat flour, knead the dough, knead it until smooth, put it in a warm place, and cover with a wet towel Waiting for the second shot. The second round of corn dough will not be too big, just to increase the softness.
7.
After three hours, the whole wheat dough will rise to twice its size, and press it with your hands to exhaust the air. Then add whole wheat flour and start kneading the dough. Knead for a while.
8.
Divide the large dough into three parts, take one of the small pieces of dough and continue to knead it, then roll it out into a rectangular shape, and brush it with water.
9.
The corn dough is also divided into three parts. After kneading a small dough, roll it out into a rectangle the size of the whole wheat. Place the rolled corn rectangle on the whole wheat rectangular dough and brush the corn flour with water.
10.
Roll up the two layers of skin from the sides
11.
Cut the rolled dough into small pieces with a knife
12.
Brush the inside of the noodle roll with clean water
13.
Place the two dough rolls in parallel, and clamp them in the middle with chopsticks to make the middle of the two dough rolls stick tight.
14.
After being clamped, it will naturally become a butterfly shape, and then put it in the steamer
15.
After the water boils, steam for 25 minutes, and then let the pot get up again after another 5 minutes of stuffiness.
Tips:
1. The corn flour must be blanched with boiling water, and when the temperature drops to warm, add yeast powder. Add yeast when it is too hot, the yeast will be scalded to death.
2. When stacking two layers of skins, remember to brush the bottom dough with clean water, otherwise it will be difficult to combine. After stacking, brush the top with clean water to roll up.
3. The sides of the two dough rolls should also be brushed with clean water to clamp.
