With the improvement of living standards, people's diet is getting better and better, from eating enough to eating well, to eating nutritious and healthy. These changes show the development trend of our country from weak to strong.

Every year, every day, the people and things around me are quietly changing, and even the small world in the kitchen where I can freely express myself is constantly changing.

I remember someone would describe the kitchen as a "symphony of pots and pans", indicating that the kitchen is a world of pots and bowls.

Today's kitchen is no longer what it was many years ago. Various small appliances occupy the center of the kitchen, such as rice cookers, electric pressure cookers, induction cookers, electric ovens, microwave ovens, wall breakers, soy milk machines, etc.

I like to bake and make all kinds of Chinese pasta, so an oven and a steamer are necessary. However, the space at home is small and I can’t put too many things in it. After many inspections, I bought the Barmatic 28-liter steaming and baking all-in-one machine, which can steam and bake.

Roasting, sterilizing, and fermenting, this machine has multiple functions. It is easy to operate and saves space. It comes with a special cookbook for the steam oven with 50 recipes. People who cannot cook can quickly learn how to operate it.

Here I have recorded several delicacies made with a steam oven and shared them with you, hoping to help friends who use a steam oven.

Steamed corn flour buns are shaped like an olive with a flat bottom. They are a type of steamed buns commonly made in my hometown.

When I was young, adults used white flour to make it every New Year's Eve. At that time, if you could eat white flour steamed buns, you were considered a wealthy person.

Now every time I make it, I add a certain amount of whole grains to increase the nutrition of the steamed buns without making them taste rough.

Preparation method: Pour boiling water into the cornmeal, stir with chopsticks while pouring, stir the cornmeal until lumps appear, let it cool, beat in an egg, then add flour and baking powder, and knead into a softer dough.

Divide the dough into 8 equal parts, roll one part into a round shape and then gently press it on the board to form a long strip with slightly thinner olive-shaped ends.

Place the Bangbang bun dough base on a baking sheet lined with oil paper, and let it rise for 20 minutes in the fermentation setting of the Baumatic steam oven. When the dough base becomes larger, use the steam function, set the temperature to 115 degrees, and steam for 15 minutes.

The steamed bangbang buns are golden, soft and fragrant in the mouth, with a faint sweetness of corn.

I originally thought that young people in the 1990s would not like to eat it, but I didn’t expect that my son and I would eat corn flour buns together, and the white flour buns were ignored.

Look, these buns are soft, delicate, and golden in color. It’s scientific and healthy to have braised pork and a bangbang bun for lunch.

After I got married, there was a pasta lover in the family, so I slowly learned to make pasta.

The steamed buns sold outside look white and fat, but I always feel that they are not as clean as the ones I make myself, so I steam the steamed buns myself when I have time.

If you want to steam delicious and chewy steamed buns, the softness and proofing of the dough are very important.

If the dough is soft, the shape of the steamed buns will be ugly, flat, and collapsed; if the dough is hard, the rising time will be extended, and more energy will be consumed when kneading.

There are two methods of proofing: primary fermentation and secondary fermentation. In the past, I used the secondary fermentation method to steam, which took a long time, but the flavor of the noodles was very strong.

The one-time fermentation is to place the mixed dough for 10 minutes, then directly shape, ferment, and steam it. This saves the time of one-time fermentation, and the finished product is also very delicious.