Don't Just Steam Buns with Flour, Add Cornmeal and They'll Be Even More Fluffy Than Bread!
Don't just steam buns with flour, add 1 bowl of cornmeal, the finished product will be even more fluffy than bread, and children can eat 3 at a time! Recently, everyone has started to use flour to make delicacies, northern friends are skilled in operating flour, while some southern friends making pastries are also not vague, steamed buns are fluffy and delicious-looking, appetizing.
Today I also made a pastry with flour, in addition to flour, I added a bowl of cornmeal, corn is a coarse grain, eating too much is good for the body, and I added some honey and red beans, a simple process of kneading and rolling, the texture is soft and fluffy, even better than bread, my family is addicted to this breakfast, one pot can eat for 2 days, let's take a look at the specific method!
Red Bean Bun Roll
Ingredients: 400g flour, 100g cornmeal, 150g honey red beans, 2g yeast, 5g sugar
Method and steps:
First step: Put the flour and cornmeal in a ratio of 4:1 into a bowl, add a spoonful of white sugar, white sugar can promote fermentation and also increase the taste.
Second step: Use warm water to dissolve the yeast, pour it into the flour, knead into a dough, put it in a warm place to ferment, if the home temperature is low, pour warm water into a basin, and then put the dough basin inside, it will ferment in a while.
Third step: While the flour is fermenting, we prepare honey red beans, red beans are soaked overnight, then put them in a pot to cook, don't let the red beans bubble, but the texture shouldn't be hard, quickly take them out when they are about to bubble, drain the water, and mix with a few spoonfuls of sugar for marinating, the honey red beans are ready.
Third step: One and a half hours, the dough has fermented, with a honeycomb shape, take the dough out to start making it.
Fourth step: Knead and deflate the dough, then divide it into small dough pieces.
Fifth step: Take a dough piece and roll it into a long strip, don't roll it too thin, sprinkle honey red beans on top.
Sixth step: Roll it up from one end, as shown in the picture.
Seventh step: Then roll up the red bean roll again, this step is to make the red bean and dough merge.
Eighth step: Roll it up again, so a red bean bun roll is finished.
Ninth step: Put the finished red bean bun roll into a steamer, remember to lay a liner or brush with a layer of oil to prevent sticking, don't rush to put it on the pot to steam, need to carry out secondary fermentation, this step is very critical, don't miss it.
After secondary fermentation, the bun roll is obviously twice as big as the picture, you can hold it in your hand and feel it is light and fluffy, at this time you can put it on the pot to steam, steam for 20 minutes on open fire, and then cover the fire for 2 minutes, steaming like this will make the buns fluffy and delicious, so the secondary fermentation step is very critical, some friends just knead and then steam, resulting in buns that don't rise, the skin is still collapsed or wrinkled.
Little tips:
1. When steaming buns and kneading dough, add a spoonful of white sugar to the flour, it can promote fermentation, shorten fermentation time, and also increase the taste.
2. Don't knead the finished buns and steam them directly, you need to carry out secondary fermentation, when the volume doubles, you will get fluffy and delicious buns.
I am Hua Huairuan, today's red bean bun recipe is shared here, I hope it is helpful, thank you for every like and follow, thank you for your support all the time, every day to share a home-cooked recipe, daily scheduled updates, remember to follow me oh! This article is original by the author, without permission, no reprints, no screenshots and no transfer!
