Red corn buns

By VicentaLakin

Red corn buns
The population of Taiwan is growing faster now, so many foods are healthy and healthy, so I'm only making healthy pasta and red meat. It's good for your health, I'll do it. As for the good, I'm not a nutritionist!

Recipe Recommendations

  • medium-gluten flour 600g
  • red koji paste 3 tablespoons
  • yeast 6G
  • water 300g
  • sugar 60g
  • 塩 1/4 teaspoon
  • salad oil 15g
  • Lao Mian 200g
  • corn kernels 300g
  • dried radish 100g
  • dried bean curd 100g
  • onion 50g
  • soy sauce
  • pepper 2 tsp
  • spiced powder appropriate amount
  • sesame oil 1 tablespoon

Steps for Red corn buns

  • Make Red corn buns step 0
    1
    Put corn, radish dry, beans dry in pans, dry up water, put salad oil, onions, fry onions and put sauce, pepper powder, fragrance, blending, and then pour it into the soy sauce for spare。
  • Make Red corn buns step 1
    2
    It's old. It's the pasta that was used the day before, so it's fermented to the hole, and it's a very strong wine。
  • Make Red corn buns step 2
    3
    Put all the primary materials in the basin, of course!
  • Make Red corn buns step 3
    4
    All the main materials are mixed into groups with chopsticks, which are then placed on the table into groups。
  • Make Red corn buns step 4
    5
    It's five minutes to 10 minutes in silence to do the next move。
  • Make Red corn buns step 5
    6
    I'll rub the noodles and grow them
  • Make Red corn buns step 6
    7
    cut into a small group of 50 g-sized noodles and spread some handpowder so that they do not stick to each other。
  • Make Red corn buns step 7
    8
    It's rounded, thick in the middle, so it doesn't break the skin when it's packed, so it can be packed。
  • Make Red corn buns step 8
    9
    Wrap it up, put it in a steam cage for a second fermentation, about 20 to 40 minutes. It's hard to tell. It's been almost 50 minutes today!
  • Make Red corn buns step 9
    10
    When the water rolls, the fire evaporates for about 15 minutes, and 12 minutes ago a chopstick was inserted between the steam cap and the distillation, allowing the air to come out, and the cold air to enter, so that the temperature difference between the two is not so great that the buns fall。

    • Red corn buns Make Tips

    You need a bit more patience when making flour-based dishes in winter because the fermentation takes longer, but when the steamed buns turn out delicious, it feels so satisfying—don't you agree?

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