Steamed corn flour bangbangmo
Bangbangmo is olive-shaped and flat at the bottom, which is a kind of steamed bread often made in my hometown. When I was young, adults used white flour to make Chinese New Year every year. At that time, if they could eat white steamed bread, they were local tyrants. Every time I cook now, I will add a certain amount of coarse grains to increase the nutrition of steamed buns without making them taste rough.
How to make cornmeal buns with sticks?
Ingredients: 200g of corn flour, 0/40g of flour 1 egg, 0/80g of boiled water/kloc-0, 2g of baking powder.
Production method: pour boiling water into cornmeal, stir with chopsticks while pouring, cool when cornmeal has bumps, add an egg, add flour and baking powder, and knead into soft dough. Divide the dough into 8 equal parts, take one part and knead it into a circle, then gently press it on the panel and knead it into an olive-shaped strip with slightly thinner ends. Put the fried dough sticks and buns on a baking tray covered with oil paper and stir them in Baumatic steaming oven for 20 minutes. When the fried dough sticks become bigger, use the steaming function to set the temperature to 1 15 degrees and steam 15 minutes.
The steamed bun is golden, soft and fragrant, with a hint of corn sweetness. I thought young people in the 1990s didn't like it. I didn't expect my son to eat cornmeal steamed buns with me, but the white flour steamed buns were ignored. Look, this steamed bread is soft, delicate and golden in color. It is scientific and healthy to eat braised pork and a big steamed bun for lunch.
Steamed handmade white flour steamed bread
After getting married, there was another pasta lover at home, and I slowly learned to cook pasta. The steamed bread sold outside looks white and fat, but I always feel that it is not as clean as myself, so I steam it myself when I have time. In order to steam steamed bread with delicious gluten, the hardness and proofing of dough are very important. Soft dough will cause the shape of steamed bread to be unsightly, shrink and collapse; When the dough is hard, it will take longer to wake up and it will take more physical strength to knead the dough. There are two ways of proofing: primary fermentation and secondary fermentation. I used to steam it by secondary fermentation for a long time, but the noodles were delicious. The first fermentation is to leave the mixed dough for 10 minute, and then directly shape, ferment and steam, which can save the time of the first fermentation and make the finished product delicious.