Rose corn steamed buns

Eat steamed buns in a different way-make you more appetizing!

With the improvement of life, cellulose has become a missing nutrient. There is still a large amount of cellulose in coarse grains, which can help digestion and clean the stomach, so you should eat coarse grains often. Because of its poor taste, many people don't like it. This rose milk-scented corn steamed bun made of coarse grains is a good staple food. Even picky eaters will like it!

Recipe Recommendations

cornmeal 300 grams
white flour 300 grams
milk a bag
sugar a little
yeast a little

milk fragrance
steamed
three-quarters of an hour
ordinary

Steps for Rose corn steamed buns

Place flour and corn flour in half in a bowl.

Put the yeast powder and sugar in the middle of the dough, and add a little hot water to the milk.

Pour the flour into a bowl and stir.

Then blend into a smooth dough and set aside.

Wait until the dough rises about three times its original size, and it will be ready for more than 2 hours in winter and 30-40 minutes in summer.

Rub the dough repeatedly, exhaust the air, and then awaken for another 10 minutes.

Then rub the dough into long strips.

Cut into dumplings.

Press the dosage flat for later use.

Roll it into a slightly thicker dumpling skin.

Put the five skins naked together incorrectly.

Rub a dose into a long strip with small points at both ends and place it on the top of the leather.

Then roll it up.

Cut it between them and turn it into two flowers.

Shape the prepared flowers, put them on the pot and wake them for 10 minutes.

Then start the fire and steam for 12 minutes to cease fire, and only serve 3 minutes after the ceasefire.

The rose steamed buns are ready and ready to eat!

Green Angel welcomes everyone!