I have always hated eating whole grains such as steamed buns. It makes my throat sore and I can’t swallow it. It wasn’t until my friend opened a farmhouse that I ate steamed buns by chance, and I was instantly amazed by the taste. The taste is soft and sweet, and you can taste the unique aroma of cornmeal and fall in love with it. So I shamelessly requested the recipe and share it with you today.

One, make noodles.

Prepare 400 grams of corn flour and 200 grams of soybean flour (or mung bean flour). The ratio should be controlled at 2:1, and the fluctuation should not exceed 10 grams. This will facilitate the fermentation of the dough. The steamed buns produced in this way have the softness of steamed buns and the unique texture of cornmeal grains (if you want a more delicate texture, you can add 50 grams of white flour). The reason why traditional steamed buns become as hard as rocks after cooling is because there is too much cornmeal.

Put 5 grams of baking soda into a bowl, add two spoons of warm water at about 38 degrees, and stir evenly. The water temperature cannot be too high, otherwise it will kill the activity of baking soda.

Put about half of the cornmeal into a basin, slowly pour the hot water from the electric kettle into the cornmeal to scald it, and use chopsticks with your other hand to stir it into a dough.

Then add the remaining corn flour and soybean flour, add about 10 grams of white sugar, pour baking soda water, add water (room temperature) in small amounts and multiple times, and knead into a smooth dough.

Cover the basin with plastic wrap or a lid and place it in a warm room to rise for about half an hour.

Two, steamed steamed buns.

Take the dough out of the basin, place it on the chopping board and divide it into equal portions, then roll it into a round shape with your hands, then press it to flatten it, and shape it into the shape of a steamed bun with a hollow center.

Put water in the steamer, put on the steaming rack, lay out the steaming cloth wetted by the water, put the steamed buns in and arrange them one by one, leaving a gap in the middle. After the fire is steamed, turn to medium-low heat and steam for 30 You can turn off the heat in about a minute.

The steamed bun made in this way will not become hard even if it is cooled down. Come and try it now, it is very simple.