Prepare ingredients: flour, corn flour, yeast, warm water.
The specific operation steps are as follows:
1. Take a basin, put a bowl of corn flour, add boiling water, stir with chopsticks while adding water, stir until there is no dry corn flour, and let it cool for later use.
2. After the corn flour is cooled, add three bowls of flour and stir well.
3. Take a slightly larger bowl, add 5g yeast powder and stir until the yeast powder melts, then mix the dough with yeast water, stir with chopsticks while adding water until a small amount of dry flour remains, and knead into dough.
4. Knead the dough until it is smooth, cover it with plastic wrap or transparent pot cover, and put it in a warm place to ferment until the dough is twice as big.
5. Ferment the dough to twice the size (the honeycomb can be clearly seen at the bottom) and take it out.
6. Sprinkle some bottom surfaces on the chopping board, and rub the surface with the palms of both hands to discharge bubbles on the surface.
7. After the noodles are exhausted, rub them into long strips and pull them into noodles with uniform size.
8. Take a piece of noodles, as shown in the figure. Rub it with the palm of your right hand first, and then fold it in with your left hand. Every time you pinch it with your right hand, your left hand will fold in. Repeat this action for more than 20 times until a vortex forms in your palm.
9. Then hold the top of the steamed bread in the palm of your left hand, rub it in the palm of your right hand, and turn it while rubbing it until the bottom becomes spiral, then stand up and gently re-integrate the steamed bread embryo with the palms of your hands.
10. Put a piece of corn leaf wet with water at the bottom of the prepared steamed bread embryo, put it in a steamer, cover it, and stir it for 15 minutes.
1 1. After waking up, steam over high fire for 20 minutes, turn off the fire and stew for another 2 minutes.
12. Soft, fluffy, nutritious and delicious multi-grain corn flour steamed bread is ready.
Tips:
The ratio of corn flour to flour is 1:3. If there is too much corn flour, it will stick to the panel when kneading, and the steamed bread will not taste delicate.
Knead the dough for a while, so that the steamed bread will be more energetic.
When the steamed bread embryo is put into the steamer, the gap between each steamed bread embryo should be larger to prevent the steamed bread from sticking together during steaming.