How to make the buns to be delicious

Milk corn bean paste package

You know that corn is rich in B vitamins, eat corn for breakfast can wake up and refresh the mind, with milk is particularly nutritious, but when doing corn packets, the general flour as much as possible to put a little bit more so that the texture is good, if the light corn, it will be dry slag is not good.

1, milk corn bean paste package sub ingredients ratio: 400 grams of flour, 100 grams of corn flour, 250 grams of milk, 100 grams of water, 20 grams of sugar, 2 grams of salt, 3 grams of cooking oil, 5 grams of yeast. Note that the corn is not too much, otherwise it will be dry, eat the texture is not good, and the dough should be thinner.

2, bread machine and noodles, but I still use chopsticks first stirred into the flocculent, if too dry, you can also add a little water. I'm not sure how much I'm going to be able to get out of this.

Manually and noodles, then, be sure to repeatedly knead, be sure to knead into a smooth dough, the surface does not stick to the hands, no surface on the basin, the better the surface kneaded, the better the texture of the buns, the better the fermentation of the dough effect is also the better.

After the dough is kneaded smooth, put it in a warm place to ferment until it doubles in size. Now the weather is cold, the bread machine and the total **** is about 2 hours of fermentation, the general temperature of about 35 degrees is most suitable for fermentation.

Prepare the bean paste filling.

3, cornmeal is relatively thin, sprinkle some dry flour on the chopping board, exhaust the fermented dough and knead it into a smooth dough. If you don't have a loose board, do what I did and squeeze out small doses on the smooth side, kneading as you go.

4. Then take the dough and flatten it out with the palm of your hand, pinching the edges to make it thicker in the middle and thinner along the edges, so that the filling is in the center of the bun.

Put the bean paste filling in the center and wrap it all up.

5Brush the steamer rack with oil, put the buns on it, and let them ferment for about 20 minutes, so that the buns will have a good shape and won't shrink after steaming.

Steam the buns over high heat for 20 minutes. Do not remove the lid halfway through steaming, and simmer for 5 minutes after steaming. Don't let the steam fall back onto the buns, or they will shrink easily. The delicious milk bean paste buns are ready. Sweet but not greasy, light corn flavor, especially delicious.