Steamed bread with corn flour (cold storage fermentation)(yu mi mian man tou leng cang fa jiao )

Steamed bread with corn flour (cold storage fermentation)

Introduction:

"Corn contains a lot of lecithin, linoleic acid, cereal alcohol, vitamin E, cellulose and so on, which has a variety of health functions such as lowering blood pressure, lowering blood lipid, anti arteriosclerosis, preventing colorectal cancer, beauty, delaying aging and so on. Adding corn flour to make steamed bread can improve the nutritional value of steamed bread

Production steps:

Step 1: pour all ingredients into a large bowl

Step 2: mix smooth dough

Step 3: put it into a bowl, seal the plastic film and refrigerate overnight

Step 4: take it out the next morning

Step 5: exhaust and knead thoroughly

Step 6: rub long strips

Step 7: divide into equal sized preparations

Step 8: knead thoroughly to form a circle

Step 9: put it into the steamer, arrange it, cover it and wake up for 20 minutes

Step 10: add cold water to the pot, steam over high heat for 15 minutes, turn off the heat and continue to simmer for 3-5 minutes

Step 11: Uncovering

Materials required:

Corn flour: 160g

Flour: 340g

Water: 250g

Dry yeast: 4G

Note: after turning off the fire, do not rush to open the lid of the pot to avoid wrinkles. You can also not refrigerate fermentation, knead the dough, jump to the sixth step to make steamed bread

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Mian Man Tou Leng Cang Fa Jiao