Milk, black and sesame corn
By VicentaLakin
Water buns have been on fire lately, and Chan's mom has come to make a scene. It's good to have corn flour, some milk powder, some noodles, some coarse food, a family that's just making it early, and it's good to have fresh rice and soy。
Recipe Recommendations
- high-gluten flour 220 grams
- corn flour 40 grams
- milk powder 25 grams
- water 100 grams
- eggs one
- sugar 5 grams
- salt 3 grams
- yeast powder 3 grams
- black sesame 2 tablespoons
- salad oil 20 grams
Steps for Milk, black and sesame corn
1
Prepare the required raw materials in advance。
2
Add eggs, yeast powder and sugar to the water。
3
Pour high powder, corn powder and salt, rubbing them into smooth noodles。
4
Add salad oil, and keep mopping。
5
Add black sesame, rubbing。
6
Put it in the box, room warm fermentation。
7
This means that the fermentation is complete。
8
Split the noodles into an average of seven pieces and roll round。
9
The noodle room is warm and loose for 15 minutes。
10
Take a piece of pasta and turn it up in a cow's tongue。
11
A multi-purpose pot is a thin layer of edible oil and is open in two。
12
Put it in a black sesame corn bag and pour a bowl of water into the pot after a little coloring on the bottom。
13
Cover the pan and keep cooking。
14
When we hear the sound of the infection, it means that the water in the pot is about to be blown out and the hood opened。
15
Waiting for the full volatilization of the water, the corn-water buns will be turned over and slightly coloured。
16
It'll be delicious。Milk, black and sesame corn Make Tips
One: I used corn flour in the formula, which I used because I didn't have a pasta, so I used it with high-strength flour, which had the advantage of having more chewing. 2: The fermentation process and state of the kit is very similar to that of a bun, and it must be done with care not to open the lid to observe the state, because the temperature drops so quickly, the expansion of the kit changes, causing local inflating, which is the principle of heat and expansion, so that when the water is added, the water is gradually volatilized as the temperature rises。