You can't make pure cornmeal buns without white flour.
The reason cornmeal can't be puffed up like white flour is because cornmeal is a branched-chain flour, and only straight-chain starches (such as white flour) can be fermented to produce a lot of air bubbles to make them puffy.
Expanded:
Cornmeal is rich in nutrients, according to the color *** points of yellow cornmeal and white cornmeal various, cornmeal food a lot, in the original coarse grain-based era, which is the people's staple food, and now is still one of the people to improve the taste of food. Beneficial to the lungs and heart, spleen and stomach, cancer prevention, lower cholesterol, brain effect, can inhibit tumor growth, lower blood pressure, blood fat, anti-atherosclerosis, beauty, delay aging.
The general public can eat cornmeal, especially suitable for the spleen and stomach qi deficiency, blood deficiency, malnutrition, arteriosclerosis, hypertension, hyperlipidemia, coronary heart disease and other cardiovascular diseases such as obesity, fatty liver people who eat.
Reference:
Do you know the real cornmeal buns
To have a pair of fiery eyes, we need knowledge to arm ourselves, like a cornmeal bun, do you know how to be the real cornmeal bun? First of all, there is no such thing as a full cornmeal bun.
Cornmeal buns are made from flour and flour, fermentation, and then adding some cornmeal. If it's all cornmeal, then it's only made into a nest, and a very thick one at that, never a steamed bun.
Why is this the case? This is closely related to food composition. Although flour and corn contain protein, the difference in content is not great, but can form a strong adhesive dough is the unique properties of flour protein, in all cereals including rice, corn, barley, oats, etc., flour this characteristic is unique.
We add water to wheat flour until the water content is higher than 35%, and then hand or mechanical kneading can be obtained to stick together, with viscoelastic dough, which is called the dough; and then the dough in the water, the starch gradually separated, and finally get a piece of viscous, extended gelatinous material, which is gluten. Gluten consists of two main proteins, namely, gliadin and wheat gluten, gliadin anti-extensibility of small, but adhesive; wheat gluten has elasticity and no viscosity, the combination of the two to form a unique toughness and viscosity of the flour, so the flour through fermentation or baking, can be made into fluffy, elastic steamed buns or bread, but the proteins of rice, corn and other proteins do not have this functional role.
Therefore, our common corn buns are made of flour-based, which adds about 10% of cornmeal, otherwise it will affect the texture of the buns. The same is basically true for oatmeal buns.
So cornmeal buns will taste a bit coarser than regular buns. If you eat cornmeal buns with the same fine, elastic buns, you do not praise it well, you may be eating the yellow "corn" buns.
Bian Huawei, deputy director of nutrition at the Third Affiliated Hospital of Sun Yat-sen University.
How to mix white flour and cornmeal buns
White flour and cornmeal blend very well, and can be mixed with any proportion of white flour and cornmeal, and when you put the white flour and cornmeal according to the proportion you want to the basin, and according to the method of ordinary white flour and noodles and noodles can be.
Generally speaking, the texture of white flour is more delicate and elastic, but the texture of corn flour is relatively rough and loose. When the proportion of white flour is larger, the steamed buns are softer and more delicious; when the proportion of corn flour is larger, the buns may be too loose, so pay attention to grasp the proportion of white flour and corn flour in the pasta. The ideal ratio of white flour and cornmeal is 8:2, that is to say, white flour accounted for 8, cornmeal accounted for 2, cornmeal try not to exceed this ratio. This ratio steamed steamed buns have both the elasticity of white bread, but also the fluffiness of cornmeal, buns are very tasty.
Reference to one of the practices:
Ingredients: 500 grams of white flour, 300 grams of cornmeal, 6-10 grams of baking powder, baking powder 16-24 grams of sugar, according to the climate of the appropriate adjustment of baking powder, and the amount of baking powder.
Directions:
1. Mix white flour with cornstarch and baking powder
2. Mix the baking powder and sugar with warm water
3. Mix the dough with the mixture and wait until the fermentation time is 2 times bigger
4. Divide the dough into equal sized pieces. Knead the dough into the dry flour while kneading so that the buns are bumpy and rise when eaten
5. Knead the dough until the surface is smooth
6. Steam the buns over medium heat for 30 minutes
How to steam cornmeal buns Pictures
Steamed cornmeal buns
Ingredients
Ingredients 200g of cornmeal 300g of flour 300g Accessories Sugar moderate yeast moderate
Steps
1. flour, cornmeal, sugar, into a container
2. yeast with warm water melt
3. yeast into the flour to live into a soft and hard dough, put in a warm place to ferment
4. dough fermentation until double the size
5. take out, knead, wake up for 20 minutes
5.
6. Roll the dough into long strips and pull them into suitable sizes
7. Knead them into round buns
8. After all the buns are kneaded, cover them with plastic wrap and let them wake up for another 20 minutes
9. Put water in a pot, put in the woke up cornmeal buns, put it on a high heat and then steam them over a medium heat for 20 minutes and then steam them in vain for another 3 minutes
10. . can be out of the pot
Tips
Steaming time according to the size of the steamed buns to determine
Steamed cornmeal buns
Ingredients
Main ingredients
Cornmeal (yellow) 500g
Flour 200g
Seasoning yeast (dry) moderate
Steamed Cornmeal Buns
1. cornmeal with a small amount of white flour, water, yeast mix well, stirred into batter. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
2. Steamer boiler water, open the pot, lay a layer of cloth.
3. Use a spoon to scoop a spoonful of batter. Put it into the steamer.
4. Keep a proper distance and fill the pot.
5. This is the first layer, the size is not uniform.
6. The second layer is better.
Cover the pot, twenty-five minutes on high heat.
How to steam cornmeal buns pictures
Steamed cornmeal buns ingredients main ingredients cornmeal 200g flour 300g auxiliary sugar moderate yeast moderate steps 1. flour, cornmeal, sugar, into the container 2. yeast with warm water to melt 3. yeast added to the flour to live into a soft and hard dough, put in a warm place to fermentation 4. dough to fermentation to two times the size of the 5. take out, kneaded, wake up! 20 minutes 6. wake up the dough, roll into long strips, pulled into the right size of the agent 7. knead into a round bun 8. buns all kneaded, covered with plastic wrap, and then wake up for 20 minutes 9. pot of water, put in the wake up good cornmeal buns, high heat on the gas, steam over medium heat for 20 minutes, and then steamed for 3 minutes 10. can be out of the pot Tips steamed according to the steamed buns the size of the Steamed Corn Buns with ingredients Ingredients Cornmeal (yellow) 500g flour 200g seasoning yeast (dry) moderate steamed cornmeal buns practice 1. cornmeal with a small amount of white flour, water, yeast mix well, stirred into batter. Wake up for twenty minutes.2. Steamer boiler, open the pot, lay a layer of cloth.3. Use a spoon to scoop a spoonful of batter. Put a spoonful of batter into the steamer.4. Keep a proper distance, put the full pot.5. This is the first layer, the size is not uniform oh.6. The second layer is better. Cover the pot, twenty-five minutes on high heat.
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