Cornmeal Steamed Buns
Overview
The coarse grain steamed buns made by myself are delicious! Thank you Jing Rushui and Yixiao for showing me how to make spicy cabbage and corn buns. I’ve been wanting to do these two lately. Come on, serve the steamed buns!
Tags
Ingredients
Steps
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Mix the flour and cornmeal in a ratio of 2:1, soak the yeast powder in warm water, and knead the dough. Personally, I feel that this ratio is still acceptable. The steamed buns are more chewy. The portion I used was relatively small, and I got 5 small steamed buns.
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Achieve three lights: surface light, hand light, and basin light. By the way, this cornmeal steamed bun has a very grainy texture
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Place in a basin to ferment, then knead again until smooth, knead into long strips, and cut into pieces. It's a little smaller when cut out. Not much.
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Wash the vegetable leaves and lay them on the steamer (you can use it or brush it with oil). This is done according to the recipe.
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Before serving, pinch the edges of the buns to make them rounder and nicer. Here comes the beautiful image of corn buns.
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Boil the water in the rice cooker, then turn it off, and let the steamed buns simmer for a while to ferment. Then bring to a boil again, turn off after 10 minutes, and simmer for another five minutes.
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Fragrant steamed buns! During the steaming process, you can smell the fragrance of cornmeal. When you take a bite, it is really chewy. It goes well with Laoganma hot sauce or fermented bean curd.
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Another recent photo. The process is not complicated, simpler than I imagined. Next time it will be buns. Looking forward to it. . . . .
