Making Corn Buns in an Electric Rice Cooker: Mastering These 3 Tips, Corn Flavor is More Authentic!
Many people who are dieting refuse to eat staple foods such as rice, believing that they mainly consist of sugar and only provide calories without other nutrients, so it's impossible to lose weight by not eating staple foods.
This is a wrong concept.
First, staple foods not only provide the necessary carbohydrates for the human body, but also rich in dietary fiber, B vitamins, and vitamin E. The endosperm contains abundant starch and protein, and grains are the main source of B vitamins. It's just sugar!
Using staple foods to restrict weight loss may lead to short-term weight loss, but if you return to normal eating habits, you will immediately rebound, then continuously repeat, eventually leading to a low basal metabolism. Any form of weight loss will be difficult to achieve.
Some may say, 'I eat a very low carbohydrate intake and eat high-protein foods to satisfy my basal metabolism, isn't that okay?' It's not okay. Long-term unbalanced diets can cause electrolyte imbalances, arrhythmias, fatigue, osteoporosis, and kidney dysfunction, which are more harmful to the body.
Therefore, weight loss is not about not eating staple foods, but about eating the right staple foods. Reduce the intake of refined flour and refined rice, and replace it with coarser grains as staple foods. Although the GI value of coarse grains is slightly lower than refined rice, coarse grains are digested and absorbed more slowly, making it easier to gain weight.
Today, I'm sharing a recipe for coarse wheat buns, baked in an electric rice cooker, resulting in a bottom that is crispy and fluffy, and the buns can be stored at room temperature for about a week, heated again before eating, convenient and readily available.
Ingredients: 250g corn flour, 250g wheat flour, 3g yeast, a small amount of black sesame (optional).
Specific steps are as follows:
1, dissolve the yeast in warm water (about 30 degrees Celsius).
2, partially mix a part of the corn flour with warm water to form a, and the remaining flour with warm water and mix;
3, Wait for the corn flour temperature to cool down before kneading the two doughs together;
5, Sprinkle flour in the container, put the dough in, and place it in a place with a temperature of about 25 degrees Celsius to ferment for more than 1 hour;
6, When the dough volume is two times larger, and the dough inside is honeycomb or porous, the dough is ready;
7, Knead the dough again for about 5 minutes, which is to expel the air in the dough, making the surface of the baked goods smooth, then knead the dough into a long strip;
8, Cut into 5 evenly sized pieces;
9, Knead into bun shape;
10, Brush a little oil on the bottom of the electric rice cooker, and put the buns into the rice cooker.
11, Brush a little water on the buns and sprinkle a small amount of black sesame;
12, Press the rice cooking button for about 5 minutes. When the rice cooker jumps up, add half a bowl of water and press the rice cooking button again. When the second rice cooking button jumps up, the buns are steamed.
The bottom is golden and crispy, and the inside is fluffy. Eating it has a faint corn flavor.
After the coarse wheat buns are done, they are very convenient to eat. Take the amount you want to eat, put it back into the steaming pot to heat for about 5 minutes, and it's as soft and delicious as just made.
Two-Happiness Sister's Cooking Tips:
1, corn flour, after soaking in warm water, is more fluffy. When soaking, be careful not to scald the yeast, and the temperature will be too high.
2, the fermentation temperature of 25~30 degrees Celsius is suitable. If there is no heating in the south, put the dough in a pot and ignite the water to 30 degrees Celsius, put the dough in a container and keep the water temperature at 30 degrees Celsius, you can also ferment.
3, besides baking in an electric rice cooker, at the 9th step, you can also steam it in a steaming pot, which is also fluffy.
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