method and formula of corn steamed bread
method 1: corn steamed bread
main ingredients: corn flour, flour, sugar and yeast
method: knead flour, corn flour, sugar and yeast into dough, ferment for 2 hours, then knead it into steamed bread, put it in a steamer, ferment for 1 minutes, light it, boil water and steam for 1 minutes.
Remarks: Sorghum flour, black rice flour and buckwheat flour can all be made into steamed bread in a similar way, with simple fragrance and unique flavor.
Cooking skills
1. The amount of water added is adjusted according to the specific situation.
2. Don't open the lid in a hurry after turning off the fire, otherwise the steamed bread will suddenly shrink in cold due to different internal and external pressures.
Characteristics of dishes
Steamed bread is a regular food in my family. I often cook some. If I can't finish it that day, I will put it in the refrigerator and heat it whenever I want to eat it. It's very convenient. The steamed bread made of this corn flour is not as soft and rough as pure white flour, but the more you chew it, the more fragrant it is. It is really a long-lost original fragrance of fresh and old corn. It's great to say!
Method 2: Method of corn steamed bread:
1. Mix corn flour and white flour evenly in a pot. Dissolve dry yeast in water
2. Mix all the raw materials and knead into smooth dough
3. Cover with plastic wrap and put it in a warm place to ferment to twice its size
4. Put the fermented dough on a chopping board and knead it evenly again, completely exhaust it, and knead it into thick sticks
5. Divide it into four parts and knead it into steamed bread blanks again. Put cold water in the steamer, and spread the cloth on the steamer.
6. Put the raw steamed bread in the steamer, cover it, ferment for 2 minutes again, heat it with high fire, and then lower the heat for 15 minutes. 3 minutes after turning off the fire, take out the steamed bread and put it on the cover curtain for cooling.
Cooking skills:
Method 3: Materials: corn flour, high-gluten flour, sugar, black sesame seeds, milk powder, milk and yeast
Practice:
1. Mix two cups of corn flour and one cup of high-gluten flour evenly. I prefer the taste of coarse grains, so corn flour and high-gluten flour are added in a ratio of 2: 1. If you want to be soft, you can make it with the ratio of high-gluten flour to corn flour of 3: 1.
2. Add three spoonfuls of milk powder (optional, adding milk powder will make milk taste heavier) and two spoonfuls of sugar.
3, 3-5G yeasts should be thawed with proper warm water first.
4. Then, pour the yeast into the mixed flour, add appropriate amount of milk and warm water and mix well, and add a little bit until the dough is smooth, hand-polished and basin-polished.
5. Set aside and ferment until it is twice as big.
6. Knead the dough into a circle, put it in a steamer, sprinkle with black sesame seeds and wake up for a while.
7. Steam in cold water for about 2 minutes, and then serve.
tips
steamed bread that has just come out of the pot can't be eaten immediately. At this time, the yeast activity is strong and it is easy to cause stomach trouble. It is recommended to eat it until the temperature in the center of steamed bread drops to 4. You can make more at a time and freeze it in the refrigerator.