Grandma's Tip for Steamed Buns: Achieve a Light and Fluffy Texture

Hello everyone, I'm Wind Rainbow, a 50-year-old grandma who loves to cook and make delicious food. Today I'm going to make a tasty dish with cornmeal and sweet potato. Usually, cornmeal has a rough texture, and people don't like it, especially children don't like it. Today I'm pairing it with sweet potato, which changes the texture and makes it much sweeter and more fragrant. It's especially good for busy office workers to eat coarse grains to eliminate excess body waste and help clean the intestines. However, when I combine white flour and cornmeal, the proportion of white flour is larger. Friends, you can add more cornmeal or whole wheat flour to make the dietary fiber richer. Health-conscious people and people who want to lose weight can eat it often without getting fat. Especially for people with fatty liver, this is a very good food. If you like it, please watch how I operate!Materials:Sweet potato – half a sweet potato, cornmeal – 50g, ordinary flour – 100g, yeast – 2g, erythritol – 5g.Steps:1. First, let's clean the sweet potato, peel it with a peeling knife, and cut it into thin slices and place it in a dish. In the pot, add water, place a strainer, place the sweet potato dish, and steam with cold water, hot water, or just boiling water. Over high heat, bring to a boil, and start timing after the pot opens – 15 minutes. After steaming, take it out and pour it into a large bowl. Mash it with a rolling pin until it's a smooth sweet potato puree. Let it cool to a warm temperature, then add 2g of yeast and 5g of erythritol. Mix well with a chopstick.2. Today, we don't use any water when making dough because the moisture from the sweet potato is enough. When making dough, divide the cornmeal and ordinary flour into 50g and 100g respectively, and add them little by little while mixing. Knead into a soft and pliable dough with a smooth surface. Then, put the dough in a bowl and place it in a warm place to proof for about 1 hour. The proofed dough will have honeycomb structure. The honeycomb structure is very dense. You can't bounce it back when you press it with your hand.3. After the dough is proofed, sprinkle dry flour on the work surface, take out the dough and knead it, knead it thoroughly to remove air. Kneading makes the dough stronger, so the steamed buns or rolls will have a smooth skin. Roll out the dough into a long strip and cut it into six equal pieces.4. After cutting the pieces, don't knead them again, just cover them with plastic wrap and proof them for 15 to 20 minutes. This makes the steamed buns more plump. After the second proofing, the bun becomes very fluffy. When you poke it with your hand, it's soft. Now you can steam it.5. Remember, when steaming face dough, you must steam with cold water. Put cold water in the pot, place a strainer, spread a damp cloth on the strainer, and put the buns in. Don't place the buns too close together, leaving space between them to prevent the steamed buns from sticking together. Cover the pot with a lid and bring to a boil. After the pot opens, start timing – 15 minutes.6. When 15 minutes are up, don't open the lid immediately and take it out. Let the steam sit for 5 minutes. This makes the steamed buns have a smooth skin, not shrink, and still fluffy and soft. Now you can open the lid – yellow and fragrant, the steamed buns made with cornmeal and cornstarch will be ready. Use your hand to break it open, it's soft and delicious, and you'll want to eat it immediately. Friends, try making it!Cornmeal and sweet potato steamed bun tips:1. After steaming the sweet potato, it needs to be cooled before adding the yeast, otherwise the yeast's activity will be killed.2. If the sweet potato is not enough in moisture, friends can reduce the amount of water or milk when making dough, the taste will be better.3. When steaming face dough, it must be steamed with cold water, which is like a second proofing.Today's recipe is finished. Thank you for reading. If you like to cook, welcome to follow Wind Rainbow's home cooking. Every day, a home-cooked delicious dish for everyone to reference. Also, I hope everyone can give me valuable opinions and suggestions so that we can study, learn and make together, and make progress together. Also, as an original work, I'm only 68 years old and just started learning how to make self-media. Shooting, editing, etc. are all in the learning and exploration stage. I hope you can give more support, and click to follow!