Yesterday, my sister-in-law came to our home as a guest, was going to do rice fried vegetables to eat, and then saw a bag of golden cornmeal next to the rice bucket, said nothing would not eat rice, and had to give her cornmeal to do some food to eat.

According to my sister-in-law's age, when I was a child, I went through a hard time. I had many brothers and sisters, and the crop yield was low, so I ate the most sweet potatoes and cornmeal, and I could only eat a few chubby, thin buns on New Year's holidays.

It is reasonable to say that my sister-in-law ate enough cornmeal when she was a child, and now she doesn't care about cornmeal food.

Later, when we chatted over dinner, I realized that my aunt was in a big city and was paying more and more attention to her health, and knew that it was good for her health to eat proper coarse grains, which were listed as the first, and it was the cornmeal that was the most important.

In some developed countries, corn has been listed as the first cereal food health food, known as the "golden crop", and cornmeal is completely retained corn nutrients and regulatory functions. Modern nutritional research shows that cornmeal contains a lot of calcium, iron and selenium, lysine, linoleic acid, vitamin E, dietary fiber, etc., with lower blood pressure, blood fat, prevention of intestinal cancer, promote gastrointestinal peristalsis and many other benefits.

In the past, people would only use cornmeal to make nests and cakes, but modern people have transformed cornmeal to create a lot of delicious and nutritious food. Today we will share with you one of the simple and classic practices - cornmeal buns.

Corn flour buns

Corn flour and wheat flour with a more balanced nutrition, after fermentation, eat more delicate, improve the coarse grain pasta taste bad problem, but also will be easier to digest.

The following take a look at the detailed practice and steps, like friends can collect to try it!

- Cornmeal Hair Buns -

[ Ingredients ]

Cornmeal 200g

Boiling water 200ml

Medium Gluten Flour 300g

Warm Water 120ml

Yeast Powder 5g

Sugar 5g

[ Recipes ]

1. Bowl. Add 200g of cornmeal and scald it with 200ml of boiling water, the cornmeal will become more delicate after scalded.

2. Then add 300 grams of plain flour to the cornmeal and stir well, let it cool a little bit, the temperature is too high, it will kill the yeast and lose its activity.

3. After drying to warm, add 5 grams of yeast, and then add 5 grams of sugar to promote yeast fermentation, with 120ml of warm water and flour, while pouring and mixing, stirring to flocculation after kneading into a smooth dough, covered with plastic wrap and fermented to 2 times the size.

4. When the dough is ready, pull it apart and you can see the honeycomb inside.

5. Sprinkle some dry flour on the surface, put the dough on the surface and knead to exhaust, then knead and roll it into a long thin strip, then cut it into even sized pieces.

6. Knead the small dosage into the shape of a steamed bun, this step can be kneaded for a while, to increase the gluten and layers of the steamed bun, kneaded to the hardened dough, the bottom of the smooth, turn over, and then rolled into the shape of a steamed bun with both hands, rolled a little higher, to prevent the second molasses collapsed when too low.

7. After kneading all the small doses of dough into the shape of steamed buns, cover with plastic wrap for 30 minutes of secondary molasses. When the time is up, you can see that the original thin and tall small dosage has turned into a round bun shape.

8. Steam drawer covered with a wet cloth to wring out the water, put on the cornmeal buns billet, cold water on the pot, after the water boils steam for 15 minutes, time to turn off the fire and simmer for 5 minutes and then open the lid, so that the water vapor dispersed a little bit, you can prevent the buns collapsed, dead skin.

This way we smooth round cornmeal buns on the ready, golden color, exudes a light cornmeal flavor. Because when kneaded into the shape of buns, kneaded a lot of times, so it tastes soft and strong, hard to pinch also able to quickly rebound.

The cornmeal has been combined with wheat flour, which retains the nutrition of both flours and improves the taste of the cornmeal. The cornmeal hairy buns made in this way are more flavorful and nutritious than those made with pure wheat flour, so if you like it, you can collect and try it!

Thank you for watching, we'll see you next time!