Cornmeal, as one of the important whole grains, is not only rich in dietary fiber, but also contains a variety of vitamins and minerals, which can help control blood sugar and promote intestinal health.
Today I would like to share with you a simple and fast cornmeal delicacy - cornmeal potsticker steamed buns. This steamed bun does not need to be steamed, the bottom is crispy, the inside is soft, and the whole family loves to eat it when it comes out of the pot, and the whole family praises the fragrance.
Recommended recipe: cornmeal pot stickers steamed buns
Ingredient list: 200 grams of cornmeal, 200 grams of plain flour, 200 grams of boiling water, 2 eggs, 4 grams of yeast powder, 50 grams of warm water, appropriate amount of sugar (optional)
Steps:
Step 1: Blanch the cornmeal
Prepare an appropriate amount of boiling water and slowly pour it into 200 grams of cornmeal, stirring quickly while pouring to make the cornmeal absorb water evenly and prevent clumping. Stir until the cornmeal is half-cooked, which can gelatinize the starch in the cornmeal in advance, making it easier to digest and absorb.
Step 2: Add the ingredients
Leave the scalded cornmeal on for 1 minute until the temperature drops to no longer burn. Then crack two eggs into the slightly cooler cornmeal and add 4 grams of yeast and a small amount of sugar to help ferment.
Step 3: Mix the dough
Then add 200g of plain flour, stir as you add and knead the dough by hand. If it is dry, you can add an appropriate amount of warm water. The dough should be on the soft side, so that the finished product will be fluffy.
Step 4: Fermentation and exhaust
Cover the dough with plastic wrap and leave it in a warm place to rise for about half an hour. The fermented dough will appear densely honeycomb-shaped, indicating that the fermentation is done. Take out the fermented dough, knead it and knead it into thin strips, cutting it into small uniform pieces.
Step 5: Plastic Surgery
After kneading each agent into a circle, knead it into a long strip with the two ends and thick in the middle, put it on a board sprinkled with dry flour, and cover it with plastic wrap again to rise for 10 minutes.
Step 6: Sealing
Preheat the electric baking pan and spray a small amount of oil, put the proofed raw embryo into the electric baking pan, sear over medium heat, and first burn the bottom of the steamed bun until it is slightly golden.
Step 7: Pour in the flour water
Then prepare an appropriate amount of flour water, pour it slowly along the gap between the dough cakes, and the water level can be about one-third of the raw embryo. Cover again and continue to sear over medium heat until the moisture has dried and the dough has fully expanded and become fluffy.
Step 8: Taste from the pot
The bottom of the baked cornmeal steamed bun is golden and crispy, the top is soft like bread, and the color is golden and beautiful, which is delicious when you look at it. When you open it, the tissue inside is delicate, and it tastes like a natural cornmeal.
Conclusion: This corn tortilla is crispy on the outside and soft on the inside, sweet and delicious, nutritious and easy to digest. With a simple blanching and fermentation process, you can easily make a meal that the whole family will love at home. We hope you can try this simple and delicious cornmeal recipe and enjoy healthy and delicious family time.