Creative milky corn buns
Overview
The realistic corn buns are sweet and delicious, and can also change the taste buds of picky children. It is filled with condensed milk and sweet corn, and has a rich milky aroma. It's so delicious that I'm overwhelmed. I remember my favorite way to cook corn when I was a kid, which was to peel the corn shells, wash them and cook them together with the rice when cooking, so that the whole pot of rice is filled with the fragrance of corn. Today, let’s make the image of corn into corn buns to relive the memory of my childhood.
Tags
Ingredients
Steps
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Dissolve yeast and 2 tablespoons of sugar with 80 grams of water.
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Mix flour with 80 g of cooked pumpkin.
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Add yeast water to pumpkin flour and knead into smooth pumpkin dough.
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Cover the dough tightly and let it rest for 10 minutes.
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Prepare enough fresh corn for two. (Don’t throw away the corn husks, they can be used for decoration)
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Peel and wash the corn shells, take out the corn, add two spoons of condensed milk or milk powder and mix evenly into the filling.
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Take out the rested dough and roll it out with a rolling pin.
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Cut into 6 slices with a knife.
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Take a piece of dough and cut it into small squares with a scraper. (Don’t cut it off)
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Turn the cut side down and fold in the filling.
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Roll up, apply some water on the edge, and pinch both ends into a corn shape to complete.
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Place all the shaped corn buns into an oiled steamer, cover tightly, and ferment until almost doubled in size.
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Pour water into the pot and bring to a boil, put the fermented raw buns in, cover tightly, and steam over high heat for about fifteen minutes, then turn off the heat. Simmer for 5 minutes before opening the lid.
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Finished product. The image is realistic when placed in corn husks.
