According to my third aunt's age, when I was a child, it was a hard time. At that time, there were many brothers and sisters and the crop yield was low. I eat sweet potatoes and corn flour the most. Maybe I can eat some chubby fine-flour steamed bread during the holiday.
It stands to reason that Sanyi should have eaten enough corn flour when he was a child, and now he won't want it to be delicious.
Later, when we were having dinner and chatting, we realized that Sanyi was in a big city and was paying more and more attention to health care. She knows that eating coarse grains properly is good for her health, and corn flour ranks first among coarse grains.
In some developed countries, corn has been listed as the first health food in cereals, which is called "golden crop", while corn flour completely retains the nutritional components and conditioning functions of corn. Modern nutrition research shows that corn flour contains a lot of calcium, iron, selenium, lysine, linoleic acid, vitamin E and dietary fiber, which has many benefits such as lowering blood pressure, reducing blood fat, preventing intestinal cancer and promoting gastrointestinal peristalsis.
In the past, people only used corn flour to make buns and cakes, but modern people have transformed corn flour in various ways and created many delicious and nutritious foods. Today, I will share with you a simple and classic practice-corn flour steamed bread.
Corn flour steamed bread
Corn flour and wheat flour are more balanced in nutrition, and the taste after fermentation is more delicate, which improves the problem of poor taste of coarse grain pasta and is easier to digest.
Let's take a look at the detailed practices and steps. Friends you like can collect it and try it!
-Corn flour and steamed bread-
[composition]
Corn flour 200 grams
200 ml of boiled water
300 grams of medium gluten flour
Warm water120ml
Yeast powder 5g
Sugar 5g
[recipe]
1. Add 200 grams of corn flour to the bowl and blanch it with 200 ml of boiling water. After blanching, the taste of corn flour will become more delicate.
2. Then add 300 grams of ordinary flour to the corn flour, stir well and let it cool down. If the temperature is too high, the yeast will die and lose its activity.
3. After airing to warm, add 5g yeast and 5g sugar to promote yeast fermentation, mix the dough with 120ml warm water, stir while pouring, knead into smooth dough, cover with plastic wrap and ferment to twice the size.
After the hair is done, you can see that the inside is honeycomb.
5. Sprinkle some dry flour on the panel and rub the dough on it to exhaust. After rubbing, it is rubbed into slender strips and then cut into medicines with uniform size.
6. Knead a small dose into the shape of steamed bread. This step can be done for a period of time, which can increase the toughness and level of steamed bread. Knead until the flour is hard and the bottom is smooth, turn it over, and then knead it into the shape of steamed bread with both hands, higher to prevent it from falling too low during the second steaming.
7. Knead all the flour dough into the shape of steamed bread, cover it with plastic wrap and bake for 30 minutes. At that time, you can see that the originally thin and tall small dose has turned into a round steamed bread shape.
8. Spread the wet cage cloth on the steamer with wringed water, put the raw corn flour steamed bread, blanch it in the pot with cold water, steam it for 15 minutes after the water is boiled, and then open the lid for 5 minutes to let the steam disperse, which can prevent the steamed bread from collapsing and dead skin.
In this way, our smooth and round corn flour steamed bread is ready, with golden color and faint corn flour fragrance. Because when it is kneaded into the shape of steamed bread, it has to be kneaded many times, so it tastes soft and firm, and it can rebound quickly after being kneaded hard.
Through the combination of corn flour and wheat flour, it not only retains the nutrition of the two flours, but also improves the taste of corn flour, which can be described as killing two birds with one stone. The corn flour steamed bread made in this way is more fragrant and nutritious than pure wheat flour. Friends you like can collect it and try it!
Thank you for watching. See you next time!