corn steamed bread
By FannieCarter
Ingredients: cornmeal,low-gluten flour,white sugar,dry yeast,warm water
Recipe Recommendations
- low-gluten flour 400 grams
- cornmeal 100 grams
- dry yeast 5 grams
- warm water appropriate amount
- white sugar 2 tsp
Steps for corn steamed bread
1
Dissolve the yeast with warm water, add appropriate amount of sugar, and stand for 5 minutes.
2
Pour yeast water into flour and stir to form snowflakes. (Pour the water slowly, not too much at once)
3
Knead it with your hands until it is smooth for at least 20 minutes. Cover with plastic wrap, heat the water in the pan to about 70 degrees, place on a shelf, place the dough plate on it, cover and ferment. The water has cooled. If it is not yet reached the age of 2, pick up the dough plate, heat the water and turn off the heat, and then put the dough plate down. Be careful that the pan cannot touch the water in the pan. (This method is very easy to use in cold weather and grows up faster)
4
Fermentation until it reaches twice the size, stick some flour on your fingers, insert it in the dough, and finish without shrinking it.
5
Place the fermented dough on the chopping board to vent, add appropriate amount of dry flour and rub repeatedly. (Rub it for a long time, and the dough will be smoother)
6
Divide dough into equal parts.
7
Rub it repeatedly, and the longer it takes, the smoother it will become. If you don't knead enough, it will not look good when steaming.
8
Wake up for 20 minutes.
9
Put cold water into the pan and steam, turn the water on medium heat, steam for 15 minutes, turn off the heat and simmer for 3 minutes.