Carrot and corn buns
Overview
Grandpa doesn’t like to eat staple food because he is old. He always likes some soup and water. Grandma always makes it in different ways for grandpa to eat. This cornmeal steamed bun is grandpa’s favorite. Sometimes grandma will put some red dates in it. I usually like to eat carrots. Today I added some diced carrots to it. It tastes very good. It also provides more comprehensive nutrition
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Ingredients
Steps
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Mix the flour, cornmeal (if the cornmeal is coarse, sift it), cut the carrots into small cubes, put the baking powder into warm water and mix the dough, knead well and place it in a warm place to ferment (I live in the north, and the house has a heater in the winter. It can be fermented at room temperature. If the weather is cold, you can add water to the steamer to warm it up. It can be close to the temperature of your hand. Place the basin on the steamer for fermentation.) ~ Ferment until there are many small holes
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Add a little flour to the fermented dough and knead it evenly (if you don’t add flour, it will be easy to stick to your hands) ~ Knead until the dough is smooth
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Cut into shapes and put in a pot. Fill the pot with cold water. After the water boils, it will take 20 minutes
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After steaming, turn off the power first. Do not open the lid first. The temperature difference between domestic and indoor temperatures will cause the surface of the steamed buns to collapse. Be sure to simmer in the pot for another three to five minutes
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Here comes the steamed bun heart again
