Steamed cornmeal steamed bread, don't just add yeast, teach you the right way, the steamed bread is sweet and fluffy and does not collapse

Steamed bread is a very popular staple food, with cold dishes, stir-fried vegetables, vegetarian soup, broth, porridge, are a perfect match, making people eat well and full. However, now we are eating fine grains almost every day, which is not very good for the body, so for the sake of health, we have to eat coarse grains once in a while, not only white flour steamed buns, you can try the steamed buns made by mixing cornmeal and white flour, which will not be rough, but also nutritious and healthy.

When it comes to making cornmeal steamed bread, is it just like making white flour steamed bread and adding yeast directly? This is possible, but if you want the best taste of the steamed bun, don't just add yeast, you have to go the extra mile.

Let's teach you the correct way to do it, as well as the places you need to pay attention to, follow the method to make sure that the steamed buns are sweet and fluffy out of the pot and do not collapse, so let's take a look.

【Steamed cornmeal steamed buns】

Prepare cornmeal, white flour, boiling water, warm water, yeast powder, sugar (with or without it)

The ratio of cornmeal and white flour is arbitrary, you can be one to one, you can also have more flour, depending on which texture you like to eat, you have never eaten steamed bread made of cornmeal, it is recommended to try flour more corn and less corn.

Take this ratio as an example: 3 grams of cornmeal, 0 grams of white flour, 0 grams of boiling water, 0 grams of warm water, 0 grams of yeast powder, and sugar at will.

1. Add freshly boiled water to the cornmeal and stir until there is no dry powder. Once processed, set aside and let it cool.

2. Add yeast powder and sugar to warm water and stir, then let stand for five minutes.

3. Add yeast water to the white flour and stir, then add the cooled cornmeal and mix evenly, and then knead it into a relatively smooth dough.

4. After processing, cover with plastic wrap and put it in a warmer place, speed up the speed of the dough, and wait until it is twice the size.

5. When the dough is ready, take out the dough, sprinkle some dry flour to make it sticky, and knead it repeatedly until the dough becomes very smooth again.

6. Then knead the dough into thick strips, divide it into small agents, and then knead it one by one to make a steamed bun embryo.

7. Add water to the steamer, boil until there is heat, turn off the heat, put on the steaming drawer, put in the steamed bun embryo, cover the lid, and wait for a while.

8、看到饅頭胚比之前大一些了，開大火蒸，水開後繼續蒸二十分鐘。

9. After steaming, turn off the heat and simmer for another three to five minutes, then you can open the lid and take the steamed buns. I am used to eating white flour steamed buns, and occasionally eat cornmeal steamed buns, which has a unique flavor.

If you like to eat salty steamed buns, you can try adding vegetables and salt to make vegetable cornmeal steamed buns, which are also delicious.

Here's how:

按上述方法將玉米麵處理好，再和白面混合，攪拌成面絮，再放入焯水並剁碎的菠菜、胡蘿蔔攪拌。然後揉成稍微光滑的麵糰，再分成小份，分別搓圓，做成饅頭胚，放進鍋內，發成兩倍大。接著開火蒸二十分鐘，再關火焖三五分鐘，就可以食用了。

To make cornmeal steamed buns, don't add yeast directly, remember to do one more step, that is, scald the cornmeal with boiling water. The advantage of this is that the finished product is more delicate, soft, and easy to form without cracking. In addition, the roughness of corn will be weakened after scalding, which is more suitable for the elderly and children and some people with fragile stomachs.

Follow this method, the steamed buns are sweet and fluffy and do not collapse, so try it when you have time