Corn rolls
By VicentaLakin
Coarse grains are combined, are more nutritious and do not feel too coarse to swallow. The corn paste can be fermented with a little bit, with an early water bath and soft and then with white. The ratio of corn paste to white noodles is free, and if you want to eat more coarse food, you can use less; if you want a delicate taste, more white noodles. Today's two-faced rolls, with some homemade pepper salt in the middle, tasteful。
Recipe Recommendations
- cornmeal 150 grams
- white flour 150 grams
- yeast 4 grams
- qingshui appropriate amount
- vegetable oil vegetable oil
- pretzel a little
Steps for Corn rolls
1
After the fermentation, take it out. The exhausts are round
2
♪ Cubes of growth ♪
3
And a proper amount of pepper salt
4
Volume
5
Sliced into a flat agent
6
Two hands long with the agent, one to the right, turned into a roll
7
In the steambox, there's either a box or a cabbage, and the peanuts are fermented twice in the pan
8
You're twice as old as you are, so you can fire and steam
9
It's about 30 minutes after the fire starts, and after the fire closes, don't blow it up
10
Let's goCorn rolls Make Tips
Cornmeal is coarser than wheat flour, so it needs to be soaked beforehand before mixing with flour for fermentation. The ratio of cornmeal to flour can be adjusted according to personal preference. The steaming time depends on the size of the rolls; generally, steaming on high heat for about 30 minutes after the water comes to a boil is sufficient. After turning off the heat, do not lift the lid immediately; let it sit covered for 5-10 minutes before opening.