Corn juice buns
By VicentaLakin
Fresh corn tastes sweet, makes all kinds of food, eats the whole corn for a long time, grinds the whole corn into juice, mixs it with milk, makes it sweet and sweet, and snores softly, both to preserve the fragrance of the corn itself and not to be too thin for the child's teeth
Recipe Recommendations
- sweetening
- steamed
- several hours
- ordinary
Steps for Corn juice buns
1
Corn strips the seeds
2
Only cornseeds, proper milk, juice with a mixer, too fine not to be told to grind
3
Corn-juice flour, sugar powder, yeast powder
4
It doesn't matter if it's not smooth at first
5
It ferments twice as big in warm places, inside the hives, and it takes more than three hours in winter and a few minutes in summer
6
Scratch it again, and if you stick it up, you'll spill some dry noodles. Pink
7
It's a long, even note
8
Cut into small pieces, with dry flour on both ends and a little tweaking of shape with both hands, and do some rounding with extra faces
9
Fifteen more minutes of fermentation. I fermented in an oven. If it's warmer, it takes longer
10
When the water boils, the buns go to steam after two rounds. It's very small
11
Once it's evaporated, it'll open in a minute or two
12
But with ketchup. Kids like it
13
Done