condiments

350 grams of corn

90 grams of water

50g flour

condiments

dried yeast

1/2 spoons

berry sugar

1 spoon

sodium bicarbonate

1/4 spoons

Practice of steaming yellow corn buns

1.

Ingredients: topaz 350g, flour 50g, water 90g, dry yeast 1 2 teaspoon, baking soda14 teaspoon, fine sugar1teaspoon.

2.

Pour the corn kernels into a cooking machine and add water to make a fine paste. Pour into a large bowl and add the flour.

3.

Stir well. Add dry yeast, baking soda and fine sugar respectively, mix well, seal plastic wrap and ferment for about 1 hour.

4.

When the batter swells, take 50 grams and put them on the cut corn husk and put them in the steamer. Put it in a boiling steamer, steam it on high fire for about 15 minutes, then take it out of the pot and cool it slightly.

Cooking tips

1, the finer the corn kernels, the better the taste;

2, the size of the bun can be adjusted according to your own preferences;

3. Steaming time increases or decreases with the size of steamed bread. The bigger the steamed bread, the longer the steaming time.