Food is not divided into levels, whether it is in the hotel or street food, as long as you like it is food. For those who love food, it is not just a taste enjoyment, but also a kind of spiritual enjoyment. Today I will share with my favorite food– seamed buns with maize flour. So how to make seamed buns with maize flour? Let’s take a look today.
How to Make Steamed Buns with Maize Flour
Prepare all the ingredients, including 600 grams of flour, 200 grams of maize flour, 50 grams of okara and 5 grams of yeast powder. Mix flour and maize flour in a 3:1 ratio and add yeast powder. If the proportion of maize flour is high, the taste will be bad. For those who are not used to eating coarse grains, I think it is better to add more flour.
Add okara in. Stir while adding warm water to the basin. The warm water should not be hot. If the temperature is too high, the yeast may fail. When the flour is clumped, as in the state of the picture, you can knead the dough by hand. If the dough is too hard, use your hands dipped in warm water. Slowly add water to the noodles. Do not add water directly to it, so as not to add too much water.
Finally, knead it into a clean dough, cover it with a damp rag, and put it in a warm place to ferment. (If it is summer, just ferment at room temperature). When the dough is about twice the size, remove the dough and put it on a cutting board. Sprinkle some flour and knead a few times to vent.
Then divide the dough into similar sized ingredients. Knead the small potions into round balls and place the seam side down. After kneading the dough, ferment it at room temperature for about 20 minutes. Then you can steam it in a pot. With this secondary fermentation method, the steamed buns are softer.
In Jiaodong, steamed buns are usually covered with corn barn to make them more fragrant. Then steam on high heat. After steaming, steam on low heat for 20 minutes. Finally, turn off the heat and simmer for 10 minutes.
Such delicious seamed buns with maize flour is complete.