Steamed corn buns
Overview
In fact, this is also a kind of steamed buns, but the real steamed buns are not made from dough and have a firmer texture. Nowadays, people always like to eat softer texture, so they have been improved. This method of making steamed buns is really good. You can stir-fry the side dishes in the morning, and the dough can be prepared in advance, so breakfast can be quickly completed.
Tags
Ingredients
Steps
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After the yeast and water are mixed evenly, add sugar and mix well, pour in flour, mix well, then pour in cornmeal, knead into a smooth dough, and ferment in a warm place
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Let rise until doubled in size.
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Divide the dough into two pieces, one large and one small, and roll into balls.
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Then roll into two long strips.
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Cut into approximately the same size.
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Round.
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Slightly dent the bottom of the large piece of dough.
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Grease the surface of the small dough and stuff it at the bottom of the large dough. (I tried it without adding small dough, because due to fermentation, the dough could not form into a small bowl after steaming.)
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Put it in a steamer, let it sit for about 20 minutes, then bring to a boil over high heat, steam for fifteen minutes, and simmer for 3 minutes without the lid.
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Knead it well.
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Put it in a steamer, let it sit for about 20 minutes, then bring to a boil over high heat, steam for fifteen minutes, and simmer for 3 minutes without the lid.
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After taking out the small dough, the large dough will look like a small bowl.
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Stir-fry the side dishes. I made stir-fried king oyster mushrooms with minced meat. (Side dishes are optional.)
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Put on the plate and start eating.
