The main raw materials of corn steamed bread are flour and corn flour, and the ratio of the two needs to be appropriate. Generally, it is suggested that flour should be the main ingredient, supplemented by corn flour, and the ratio is 3: 1 or 4: 1. When making steamed bread, the ratio of water to flour is also very important. It is generally recommended that 60%-70% flour is suitable, and it can be adjusted according to the actual situation during the production process.
The addition of sugar and salt can improve the taste and flavor of corn steamed bread, but be careful not to add too much. When kneading the dough, it needs to be fully stirred to make the dough more soft and elastic. During fermentation, attention should be paid to the control of temperature and time. Generally, it needs to be fermented in a warm place and the time should not be too long. The fermented dough will be softer and more elastic.
It should be noted that when making corn steamed bread, we must pay attention to hygiene and food safety, choose fresh ingredients and avoid expired or deteriorated materials. Attention should also be paid to hygiene in the production process to avoid cross-contamination of hands.
Matters needing attention in production and diffusion head
1. Placement and steaming: knead the fermented dough into small balls and put them in a steamer, paying attention to proper intervals to avoid sticking together. The steaming time is generally about 20-30 minutes. You can stick it with a bamboo stick after steaming. If it doesn't stick to the bamboo stick, it means it's cooked.
2. Storage and eating: The corn steamed bread tastes soft and easy to deteriorate. It needs to be stored in a ventilated and dry place. It can be stored in the refrigerator and heated by microwave oven or steamer to improve the taste and heat.