The stick bun looks like an olive shape, the bottom is flat, is a kind of bun often made in my old home. When I was a kid, adults used to make it with white flour on every New Year's Day, and it was a great honor to have a white flour bun at that time. I now add a certain amount of coarse grains every time I do it, to increase the nutrition of the bread at the same time, but also not to let the texture rough.

How to make cornmeal stick buns

Raw materials: 200 grams of cornmeal, 140 grams of flour, 1 egg, 180 grams of boiling water, 2 grams of baking powder.

Methods: Pour boiling water into the cornmeal, stirring with chopsticks while pouring, let the cornmeal cool when it is stirred into lumps, beat an egg, then add flour and baking powder and knead into a softer dough. Divide the dough into 8 equal portions, take one portion and knead it before placing it on a board and pressing it lightly to form a long olive shape with two thin ends. Place the buns on a greased baking sheet and let rise in the Baumatic Steam Oven for 20 minutes on the fermentation setting to make the buns bigger.

The steamed buns are soft and golden in color and have a light corn flavor. Originally thought that the 90's young people do not like to eat, I did not expect my son and I ate cornmeal stick buns together, white bread on the contrary was ignored. Look, this bun soft, delicate, golden color, lunch to a braised pork, and then a stick bun, so with the food is scientific, healthy.