Milk-flavored corn buns
Overview
In addition to adding fine cornmeal to this steamed bun, I also added sticky corn kernels. If you look closely, you can see corn kernels on the surface of the steamed bun. It tastes milky with the fragrance of corn, soft and delicious.
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Ingredients
Steps
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large handful of thawed cooked sticky corn kernels (homegrown, if you can’t eat it, boil it, peel it and freeze it to eat as you go, very convenient)
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Cut into small pieces and set aside
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Take 1 cup of fine cornmeal and put it into a basin
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Pour in appropriate amount of boiling water and stir into lumps
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After cooling, add flour, corn kernels, yeast, sugar
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Stir evenly (I found too much flour while stirring, so I changed a large basin in the middle😁)
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Add milk
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Knead the dough (I happened to use a bag of milk today), cover it, and let it ferment in a warm place or in the refrigerator overnight
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This is how I put it in the refrigerator for fermentation around nine o'clock in the evening and took it out at six o'clock in the morning. The dough has fermented well and is not over-fermented
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Take out the fermented dough and knead it evenly
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Knead into a long strip (I kneaded a little too much dough this time, this is 1/4 of the dough into a cylindrical shape)
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Divide it into small sections. You can control the width by yourself. I cut it about 3 centimeters
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After cutting the dough, arrange the cut surface slightly and put it on the oiled steaming curtain. I made two full curtains. After another ten minutes of fermentation, turn on high heat and steam, then steam for fifteen minutes, turn off the heat, and simmer for two minutes before opening the pot
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How it looks after steaming (the actual steamed buns are light yellow because of the lighting problem when taking pictures with a mobile phone)
