Corn and soybean noodles steamed buns
Overview
I have been saving cornmeal and soybean flour for a long time, so I want to make the oldest and most disliked coarse-tasting steamed buns. Soybeans and corn seem to be excellent foods recommended for people with high blood pressure and hyperlipidemia. It is said that soybeans contain high-quality protein and unsaturated fatty acids. It is especially rich in oleic acid and linoleic acid, which can lower cholesterol. Soy fiber is rich in saponins, which can absorb bile acid, thereby promoting cholesterol metabolism and preventing arterial sclerosis. Corn is rich in nutrients. The fat contained in corn is unsaturated fatty acid, 50% of which is linoleic acid. It also contains lecithin, sitosterol, vitamin C and a large amount of cellulose, etc., which can reduce serum cholesterol and prevent the occurrence of arteriosclerosis, hypertension, coronary heart disease and myocardial infarction. It sounds wonderful, but no one really loves it except myself. The taste is rough, not soft, and quite choking. I really like the texture, but when I was kneading the dough, I felt that the raw soybean noodles tasted too weird, but after steaming them thoroughly, the smell disappeared. Pretty good.
Tags
Ingredients
Steps
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Ingredients: 80g corn flour, 40g soybean flour, 72g boiling water, 1g baking soda
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Pour all the powder into a bowl and mix evenly.
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Stir in the boiling water.
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Stir constantly to form a dough,
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Knead into a smooth dough.
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Divide into 5 equal parts,
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Round.
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Use your fingers to make a dimple at the bottom.
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Do it all,
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Put it into a pot of boiling water, heat it up and steam for 20-30 minutes,
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Remove from the pan when cooked.
