Eating more coarse grains is good for your health, but most coarse grains taste a little rough, but it is precisely because of this that many high-quality ingredients that are not contained in fine grains are preserved in coarse grains.
Among all staple foods, cornmeal has the highest nutritional value and health care effect.
I often make this cornflour steamed bun for my family. I hope everyone likes it.
Although coarse grains are good for health, it is not advisable to eat more, because excessive consumption of coarse grains also has disadvantages. Only the combination of thickness and thickness is the scientific dietary principle.
Corn flour knife cut steamed buns
By LeoneJones
Recipe Recommendations
- medium-gluten flour appropriate amount
- cornmeal appropriate amount
- sugar appropriate amount
- milk appropriate amount
- yeast appropriate amount
- corn oil appropriate amount
Steps for Corn flour knife cut steamed buns
1
Put the ingredients into the bread barrel in the order of liquid first and then solid (corn oil and sugar can be omitted, but the taste will be better if added) Start the fermentation equipment 8 and start kneading the dough.
2
After kneading for 20 minutes, turn off the toaster. Remove the bread bucket, cover it with plastic wrap, place it on the balcony to ferment.
3
Fermentation until twice the original size, poke it with your finger without retracting or collapsing.
4
Take out the fermented dough and place it on the panel. Lay a layer of flour on the panel in advance, then press it flat and exhaust it, and knead it evenly.
5
Divide the kneaded dough into several portions, take one portion and knead it into long strips.
6
Cut equal parts with a knife.
7
Raise the dough.
8
Fermentation to 1.5 times (or 2 times) the original size.
9
Put it in a steamer and pour cold water into the pan.
10
Steam over high heat, steam for another 15 minutes (depending on the size and content inside), and turn off the heat. Don't open the lid immediately, wait 15 minutes before opening it.