When making steamed buns, add a spoonful of cornmeal when kneading the dough. The resulting steamed buns will be more delicious. The characteristics are: loose, non-sticky, and not so chewy. Everyone knows that flour has gluten and tastes chewy. In fact,

It is not suitable for the elderly and people with bad teeth. It is very difficult to eat. Adding a handful of cornmeal will break the elasticity of the gluten. It will taste very soft and not so chewy. It is delicious and more nutritious.

Woolen cloth.

Let’s see how to do it together.

First, when making dough, use 500 grams of flour + 50 grams of fine cornmeal, add 3 grams of yeast powder + 1 gram of edible flour alkali (the function of adding alkali is to neutralize the sour taste of the yeast, making the steamed buns more fragrant), and add warm water

Knead the dough and knead it into a soft dough (if you like to eat harder-tasting steamed buns, just knead it into a hard dough while kneading the dough). The kneaded dough has fermented until it doubles in size. After it forms a large honeycomb, you can start making steamed buns.

, at this time you can also cut some vegetable leaves and knead them together with the dough, so that the steamed buns will be very nutritious.

Of course, we don’t usually do this. We usually stir-fry and eat it alone.

Then divide it into equal small pieces and knead them into small steamed buns. When kneading the buns, use your left hand to assist, knead with your right hand, hold the bottom with your right thumb, and turn the dough into an oval. Many people don’t know how to do this.

To knead steamed buns by hand, you can follow me and watch my past food videos.

If you really don’t know how to knead, you can roll the dough into long strips and cut them into sections with a knife. We call them rolls here.

It is a simple steamed bun recipe.

The kneaded steamed buns need to be fermented for a second time in a steamer until they form honeycombs, and then steamed over high heat. The steamed buns will be soft. Why are your steamed buns not soft? It’s because you didn’t wake up twice, so you just steamed over high heat.

Yes, I’ll give it a try next time. Whether steamed buns or steamed buns, the dough must be proofed a second time to make it soft and fluffy.

Steamed buns with cornmeal added will taste loose and soft, and will not have that much chewy texture. They are more suitable for the elderly, and cornmeal is a whole grain. Eating more whole grains is also good for the body and promotes digestion.

Enhance body resistance.

When mixing the dough, the ratio of corn flour to white flour is 1:10.

Too much tastes bad and many people may not be used to it.

When making dough, it is a big mistake to only use flour. Making steamed buns in this way is more nutritious, fragrant and non-sticky. It seems like a simple trick, but in fact it tastes completely different.

Summary: 1. Add a small amount of edible alkali when kneading the noodles, and the steamed buns will taste more fragrant. The principle is that the alkali combines the acidity of the yeast.

2. Let the prepared steamed buns rise for a second time and then steam them. Only then will the steamed buns become soft and fluffy.