Cornmeal is a flour made of corn, which belongs to the coarse grain category, which sounds like processed food, but in fact, cornmeal completely retains the nutrients of corn. We all know the advantages of coarse grain, rich in nutrition, more food fiber, can help intestinal peristalsis, etc., it has a disadvantage, that is, the taste is not good, so now many young people do not like to eat it, it is a pity not to eat, after all, it can do a lot of food.
For example, the dish shared today, delicious and nutritious, it is cornmeal steamed buns. Cornmeal steamed buns can be used as a staple food or at other times, and various ways to eat them can be used as long as they want. The biggest worry about eating coarse grains is its rough taste. Coarse grains, just listen to the name, are coarse in fiber and not easy to digest. However, these shortcomings will not be difficult to eat and industrious people. When making this steamed bun, you can add fine noodles, that is, wheat flour, to neutralize it, so that it will be better to eat, and cornmeal can be blanched with boiling water, which can improve the taste of cornmeal a lot.
The method is not difficult, there is no skill and difficulty, the noodles are blanched, and the noodles are fermented after a good one, and then rolled up to make it. In order to prevent monotony when eating, I specially added dried fruit to it, so that eating sweet and sour, the taste is very rich, the taste is good, the family likes this approach, friends who have not tried can try it, the following share the detailed production steps.
【Required Materials】
100 g cornmeal, 100 ml boiled water, 3 g yeast, 5 g sugar, 1 egg, 200 g regular flour, raisins to taste.
【Preparation steps】
1.100 g cornmeal into a pot, pour 100 ml of boiling water in a small amount and many times, stir while pouring, stir into a flocculent shape.
2. Pour 3 g of yeast, 5 g of sugar, an egg, then 200 g of flour while warm, mix well and stir well.
3. Knead the dough into a soft dough, cover and ferment until twice as large.
4. The fermented dough group accumulates larger, and the inside is rich in honeycomb shape. Sprinkle some dry flour on the board, move the dough over, knead it and exhaust it, kneading to its original size.
5. Then roll into long strips and divide into equally sized dough seeds.
6. Arrange the dough rounded, slightly flattened, roll out into the shape of beef tongue with a rolling pin, put an appropriate amount of dried grapes on the surface, and then roll it up from one end.
7. Put the rolled raw blank up, press it slightly flat, and roll out the long strip with a rolling pin. Put a little raisin on the surface.
8. Roll up from one end, and a raw blank is ready.
9. Put aside all the makeup, cover with plastic wrap and wake up for 15 minutes.
10. When the time is up, put it in the steaming drawer, close the lid, turn on the high heat and steam for fifteen minutes. Simmer for five minutes before opening the lid.
Tips:
1. This cornmeal steamed bun can be used as a staple food, or it can be made as afternoon tea or snacks.
2. Now the weather is hot, fermentation will be very fast, the second time must wake up, so that the steaming is fluffy.
3. The ratio of cornmeal to flour is 1:2.