One-time fermented corn buns
By VicentaLakin
Breakfast for the children is full and nutritious, and my little friends are particularly fond of it, rubbing a noodle before night sleep, making softer buns with fermentation at a time than making bread, and every time I make a bun, I'll add all kinds of coarse flour, so I can eat a lot of different flavors of bread, and have higher nutritional value. Today I'll make some corn noodles, an egg, a bowl of flour, a bowl of corn powder, and make a nice make-up rag with no mold. An egg with two bowls of flour, without a mold to make a nice corn bun, without convulsion and freezing the steamed buns in the fridge for a long time, so one-time friends who don't rub their faces can use a cook's machine, a home cook's machine can be very practical and convenient, and, in addition to rub their faces, it can also make proteins, stir up meat and even make meat pine, and I've got a cabbage new cook's machine, which is very quiet and solid, and which is worth a penny。
Recipe Recommendations
- flour 250 grams
- corn flour 50 grams
- qingshui 140 grams
- eggs one
- yeast powder 3 grams
- Aluminum-free baking powder 1 gram
- white granulated sugar 10 grams
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for One-time fermented corn buns
1
Flour, corn powder, eggs, white sugar, powder in the mixer of the cook ' s machine. If you want to make other coarse bread, replace it with the same weight。
2
Combining yeast flour with clean water into flour is now summer, with higher temperatures, and can be replaced in winter with warm water without hot hands。
3
Cover the lid of the chef ' s machine, plug in the power source, mix the powder with the liquid at a low speed, and then choose medium speed to rub the face。
4
It is smooth and thin, it's cut, it's smooth, it's thin and it has no visible air hole, and it can be removed and it can be smoothed with a little hand。
5
It is divided into one large and two small groups, one large group of about 35 to 40 grams each, and one small group of about 5 grams each。
6
The large pieces of the face are organized into long strips of elliptical shapes, which are first rounded up and then rolled a few times over the sheet。
7
The face of the face is flattened with a crutches, corn is made with a knife cut out of a square bouquet, a small bouquet is grown up with a finger, folds with a finger, flattened with a crutches, and leaves are made with a knife。
8
It is very simple to fold the square face into the shape of the corn, and the leaves are attached directly to the corn face。
9
Combination of the finished buns on the steam canal, fermentation up to 1.5 times the original size, high temperature, fermentation in about 30 or 40 minutes, then 10 minutes in cold water。
10
Steamed buns can be removed immediately from the lid without collapse or retreat。
11
The finished product。One-time fermented corn buns Make Tips
The two reasons for the failure are, first, to rub the face and, second, to ferment it, and once it's done, it must be smooth, especially when it's fermented once in a while, not on the surface and dry powder, rough, starting to prepare the face, rub the face a few more times, rub the face and do half the work with a cook's machine, save time and effort; and it must wait for the hair to swell significantly, when it feels light, then start steaming, fermenting and rubbing, and when it's ready, it won't collapse and shrink。