Steamed yellow corn bun(zheng huang yu mi mo mo )

Steamed yellow corn bun

Introduction:

"Waxy corn is sticky and hard to shape, yellow corn is much better. However, cooking machine is no better than stone mill, dry and thin by people. There's no water. This guy just idles and grinds. Add a little water, and you'll get a sharp turn, but the batter is thinner. It is difficult to support itself with such a slimy corn paste, so it can only be adjusted with flour and added a little fluffy taste with the help of flour strength. Starting with yeast and supplemented with baking soda, it can add softness and release niacin at the same time

Production steps:

Step 1: Materials

Step 2: pour the topaz rice into the cooking machine and add water

Step 3: beat to a fine paste

Step 4: pour into a large bowl

Step 5: add flour

Step 6: mix well

Step 7: add dry yeast and baking soda, mix well

Step 8: add the sugar and mix well

Step 9: seal the plastic film and ferment for about 1 hour

Step 10: start the batter

Step 11: dig a spoon of about 50g and put it on the corn coat

Step 12: put in the steamer

Step 13: put into a boiling steamer and steam for about 15 minutes

Step 14: get out of the pot

Step 15: Loading

Materials required:

Topaz rice: 350g

Water: 90g

Flour: 50g

Dry yeast: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Fine granulated sugar: 1 teaspoon

Note: the finer the corn, the better the taste. The size of steamed bun can be adjusted as you like. The steaming time increased or decreased with the size of steamed bun. The bigger the steamed bun, the longer the steaming time.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zheng Huang Yu Mi Mo Mo