Corn steamed bun looks very ordinary, in fact, there is a wealth of dietary fiber in the corn steamed bun, which can promote intestinal peristalsis and shorten the time required for food to pass through the digestive tract, so it reduces the stimulation of harmful substances to the colon, reduces the occurrence of colon cancer, and also helps to dredge the stomach and avoid constipation.
By autumn autumn foliage_67398
<h2>Royalties</h2>
Fresh corn syrup 150 g
300 g of regular flour
Caster sugar 50g
Yeast 3 g
Water to taste
<h2>Practice steps</h2>
1: 300g of medium gluten flour, weigh well and set aside.
2: 100g corn kernels, add the appropriate amount of water to the blender, beat into rice milk and set aside.
3: Set aside 50g sugar.
4: Set aside 3 grams of Angel yeast. (This is a gram of spoon)
5: Mix the sugar/yeast/corn syrup/flour.
6: Stir with chopsticks to form a flocculent.
7: Knead into a smooth dough, cover with plastic wrap and ferment until it is 2 times larger.
8, with a little flour dipped in your fingers, poke a good dough, if the poke hole does not retract, it proves that the fermentation is good.
9: Sprinkle a little dry flour on the board and knead until there are no pores in the middle of the dough.
10: Turn the dough into long cylindrical shapes.
11. Cut it into shapes of equal size with a knife.
12: Put the steamer in cold water, wake up for 20 minutes, and carry out the second fermentation.
13, open the fire, after the water is boiled, steam for 15 minutes, turn off the heat and simmer for five minutes, you can eat.
14. A large steamed bun with corn.
<h2>Tips</h2>
Corn syrup is relatively small, so the color looks similar to that of white steamed buns, but it still has a strong corn flavor when eaten. Plus I made this with sweet corn, if you use corn flour or yellow corn, the color may be darker.
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