Soft and glutinous cornmeal steamed buns

Overview

This is an improved version of steamed buns. It's soft, glutinous and sweet when it's freshly steamed. It won't choke you when eaten cold. The more you chew it, the more delicious it becomes. If you feel that the food is monotonous, you can put your favorite vegetables or duck eggs in the nest of the steamed bun. It will taste good. The one I made didn't use an electronic scale, I used feel. I was afraid that it would be inconvenient for some friends to learn how to make it, so I measured it with a porcelain spoon. It is the size of the sterilized spoon provided by the hotel. If not, an ordinary spoon at home will do. The proportion is not a problem.

Tags

• staple food
• home cooking
• baking powder
• condensed milk
• cornmeal
• glutinous rice noodles
• millet noodles
• white sugar

Ingredients

Steps

1. 1 Prepare required materials. Corn flour, millet flour, glutinous rice flour, a small handful of ordinary white flour, an ordinary spoon, I use a porcelain spoon

   

2. 2 Baking powder

   

3. 3 Baking powder

   

4. 4 Make the cornmeal first, a spoonfulful of it, more or less doesn’t matter.

   

5. 5 The last spoonful

   

6. 6 Take a pair of chopsticks and make a pot of boiling water as hot as possible. I use the milk pot. Stir with chopsticks while pouring boiling water. Pour the boiling water slowly and stir until all the cornmeal is covered with water and nothing is dry. And when the stirring resistance becomes larger and larger, no more water will be added

   

7. 7 Mixed noodles

   

8. 8 I think pure cornmeal is a bit bitter, and babies like to eat it with some sugar, so I added two tablespoons of sugar. The sugar can be added first or later into the cornmeal, and stir evenly

   

9. 9 Set aside the mixed noodles to cool before proceeding to the next step. Otherwise, the yeast will become inactive

   

10. 10 Add glutinous rice noodles and five tablespoons of millet noodles. In fact, the ratio between corn flour and them is 1:1. If there is no glutinous rice flour or millet flour, white flour can be used instead. It will be glutinous without glutinous rice, but the taste is not bad. I added a small handful of white flour

    

11. 11 Add the baking powder, just enough to spread it evenly on the bottom of the spoon, it doesn’t matter if it’s more or less

    

12. 12 Add yeast in the same amount as baking powder

    

13. 13 Add condensed milk, which is leftover from drinking milk tea. If you want to add a little sweetness, you can leave it out

    

14. 14 After putting all the ingredients together, mix well and prepare a bowl of warm water. After mixing, you will find that the dough is a little dry. Add warm water and knead it into a dough. You don’t need too much water, as long as there is no dry flour

    

15. 15 Living dough

    

16. 16 Add a lid to cover the noodles and let them rise. I put them in the microwave

    

17. 17 About half an hour later, take out the cooked noodles and start making steamed buns. What I do is I want to shape it into a round ball

    

18. 18 Press the middle of the dough with both hands, press the index finger of your right hand into the socket, and wrap the palm of your left hand around the index finger to form a dough ball shape.

    

19. 19 It’s inconvenient to take pictures of the kneaded steamed buns, only pictures of the finished product

    

20. 20 Kneaded steamed buns.

    

21. 21 Pour cold water into a pot and bring to a boil over high heat. After the water boils, adjust the time according to the size of the steamed buns. I steamed them for 15 minutes after the water boiled. If you're afraid it's not cooked enough, you can steam it for a few more minutes.

    

22. 22 Steamed

    

23. 23 This one is mainly soft, glutinous, and sweet. It won't harden when eaten cold. It's still glutinous. If you don't want it to be too glutinous, add less glutinous rice noodles and millet noodles. You can add or subtract according to your own taste.