Ganlu steamed buns

Nutrition and Food Reviews
Traditional steamed buns digest quickly after eating, have high blood sugar peak, feel hungry quickly, and consume a large amount. Adding CF3 mannan oligosaccharides can reduce the composition of the grain, but instead prolong the energy supply time and prevent excess sugar from being converted into fat. At the same time, the intake of dietary fiber can also reduce the absorption of fat, accelerate cholesterol metabolism, and eliminate constipation.

Recipe Recommendations

flour 500g
cornmeal 300g
yeast 10g
steamed bun improver 0.3%
alkali noodles 1.5g
water 660ml

original
steamed
several hours
ordinary

Steps for Ganlu steamed buns

Mix the flour, corn flour, yeast, and steamed bun improver in the above proportions, add 460ml of warm water at about 40℃, knead it into a uniform dough, cover it with a drawer cloth, and ferment at room temperature or in a water bath (40-45℃) for 4-6 hours. At the same time, soak 200g of nectar powder in 200ml of warm water to soften, and let stand for 3-4 hours.

Take out the fermented dough, add the soaked manna powder, and alkali flour, knead well, and wake for about 20 minutes at room temperature (or 20-30℃ in a water bath).

Sprinkle a little flour on the table, knead the dough into long strips, cut it into uniform rectangular steamed buns with a knife, and steam it in a steamer for 20-30 minutes to make coarse grain steamed buns.