Corn buns
By VicentaLakin
We're gonna have to pack some buns, meat buns, sugar buns and so on for New Year's. Today I'm sharing my baby's favorite corn bun. My grandson's favorite is this bag, and I always cook it for him, mainly by eating it in the morning, so it's easy to save his mother the morning, so that young people can sleep properly in the morning。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Corn buns
1
Meat platinum with ginger, salt, vanilla, raw, old, yellow and sugar. Precipice of meat, which lets the shop cut, and I like it with a bit of a granular sense, which is better than the crumbs。
2
In 4-5 minutes, 100 grams of water were added, each of which was mixed in a single direction until it was fully absorbed and the next time it was added, the timewise needles were conflated。
3
Put corn grains evenly mixed。
4
Onions are cut, first with a fragrance to lock the water and then evenly with the meat. Don't overwrite it so it doesn't stink。
5
Finally, the pig's skin is frozen and Ding is put in slightly evenly. It's done。
6
Flour is fermented to 1.5-2 times larger with yeast and water and flour。
7
The fermented pasta is divided into small agents, condensed into thin skins in the middle, with a little bit of oil in the middle, so that the soup juice does not cause the bottom of the bag to suck water and affect expansion and softness。
8
Pack in。
9
All the buns were packed for 20 to 30 minutes, and the timing of the hairs varied according to season. Winter can take a while longer, and summer will take less time。
10
Open the water cage for 18 minutes. The duration of the vapour is also properly understood depending on the size of the package。
11
Steamy buns can boil while it's hot。Corn buns Make Tips
The amount of surface time and water is at 2:1, which may also be adjusted to the water intake of flour。