Corn residue steamed buns
By ZoeLehner
When making corn juice, there will always be more corn residue. I always use a fresh-keeping bag to freeze the corn residue, and add it when making steamed buns or porridge. This saves the money to buy shredded corn or corn flour, and also eats coarse grains. Is it killing two birds with one stone?
Recipe Recommendations
- corn residue 100g
- flour 400g
- warm water 200g
- yeast 5g
- salt 2g
- corn oil 20g
Steps for Corn residue steamed buns
1
Add the thawed corn residue, salt, corn oil, and yeast to the flour and stir well.
2
Slowly add warm water and stir with chopsticks until fluffy.
3
Knead with your hands into a smooth dough.
4
Allow to warm and soft place to ferment until twice as large.
5
Drain the fermented dough, knead it into a smooth dough, cover it with a damp cloth and let it rest for 15 minutes.
6
Roll the dough into long strips.
7
Use a knife to cut into doses of the same size.
8
Put the dose into a greased steaming drawer to wake up for 20 minutes.
9
Steam on cold water over high heat for 15 minutes, turn off the heat, simmer for 5 minutes to boil.