Corn flour raisin buns
Ingredients: raisins,white sugar,yeast,qingshui,ordinary flour,corn flour
Recipe Recommendations
- ordinary flour 100 grams
- corn flour 100 grams
- white sugar 20 grams
- yeast 3 grams
- raisins 40 grams
- qingshui 105 grams
- sweetening
- steamed
- several hours
- simple
Steps for Corn flour raisin buns
1
Prepare raw materials in the required amount. (I forgot to take the raisins in)
2
Mix ordinary flour and corn flour, add white sugar and yeast, add water a little bit, knead it into a smooth dough, and leave it in a warm place to ferment until twice the size.
3
Remove the dough, flatten it, vent it, knead it again, round it, cover it with plastic wrap and relax for 15 minutes.
4
Sprinkle some flour on the table to prevent sticking, gently roll out the relaxed dough into a sheet with a thickness of about 0.8 cm, and apply a little corn oil on it.
5
After slightly chopping the raisins, spread them evenly on the dough, and gently press.
6
Roll up the dough slightly tighter, and shape it into a column.
7
Cut it into sections according to the size you prefer, and place it in a steamer to soften it twice.
8
When fermentation is doubled again, turn on high heat and steam. After steaming, turn off the heat for ten minutes, and steam for another three minutes before removing the cover to avoid falling back.Corn flour raisin buns Make Tips
You can replace the raisins with other fruits you like. The sweet and sour taste of the preserved fruit and the fragrance of corn are very delicious; the ratio of flour and corn flour can be adjusted according to your preferences. If you want the steamed buns to have a layered effect after being rolled up, you can apply more oil. I applied less, so I didn't divide the layers.