Corn is the main crop in life, and corn is still very common in life. There are many ways to eat corn, and corn can also be made into corn flour or corn meal. Corn buns are also made in this way. The method of making corn buns is detailed, and the formula is relatively simple, which is a common ingredient.

First, Ingredients: 400 grams of all-purpose flour, 100 grams of corn flour, 5 grams of dry yeast, an appropriate amount of warm water, 2 tablespoons of sugar.Second, Method:

1, Dissolve the yeast in warm water, add an appropriate amount of sugar, and let it stand for 5 minutes.

2, Pour the yeast water into the flour and stir to form a snowflake shape. (Pour the water slowly, don’t pour too much at once)

3, Knead the dough into a smooth surface, at least 20 minutes. Cover with plastic wrap, heat the water in the pot to about 70 degrees, place a rack, put the plate on top, cover the lid and ferment. If the water cools down and the dough has not doubled in size, take out the plate, heat the water, turn off the fire, and put the plate back in. Note that the plate cannot touch the water in the pot. (This method is very effective in cold weather and also ferments quickly)

4, Ferment to twice its size. Stick a little flour on your fingers, insert it into the dough, and if the dough does not shrink back, it means it has fermented properly.

5, Place the fermented dough on the countertop to exhaust air, add an appropriate amount of dry flour and knead repeatedly. (Knead a little longer, the skin will be smoother)

6, Divide the dough into equal portions.

7, Knead and rub repeatedly, the longer you knead, the smoother it becomes. If you don’t knead enough, the steamed bun will not look good.

8, Proof for 20 minutes.

9, Steam with cold water, medium heat for 15 minutes, turn off the fire and simmer for 3 minutes.