Recipes tagged "Coarse cornmeal"

5 recipes found

【Northeast】Carrot Golden Steamed Bun

When I was a child, the most common thing I ate was steamed buns. My mother often chopped up various vegetable leaves and steamed them in cornmeal. To be honest, eating them every day was enough. Only during the Spring Festival could I eat a few steamed buns to improve them! Now that life is better, it's the other way around. We eat too much fish and meat, and whole grains have become good things. Just like this steamed bun, Bao's mother added carrots and soybean noodles to the steamed bun to suit the family's taste. It's sweet, not hard, and not choking. My family all praised it as delicious, and even I, who had had enough steamed buns, couldn't stop eating it! Having these few golden steamed buns on the holiday table is particularly eye-catching, has a good meaning, and can relieve tiredness and regulate the stomach!

Staple food Home cooking
Sponge starter bagels

Self-righteous and not serious about studying. After making the dough, put it into a large bowl and let it rise until it doubles in size. Then when I was preparing to cut and shape it, I discovered that the "Apprentice Baker" cut and shaped the dough directly after mixing it. I suddenly sweated and didn't read carefully. What to do? Just pretend that fermentation has never happened before, and start cutting and shaping again to "The Apprentice Baker". It’s hard to tell, though, that this is the Baker’s Apprentice bagel. Cook bagels. The refrigerated bagels were thrown into the boiling alkaline water and began to count, as "The Baker" said, cooking each side for one minute. Half a minute into blanching, I suddenly became alert. That 128-gram bagel took 1 minute. My smaller version was only half the weight. Did it also take 1 minute? I started to turn it over hurriedly. I would rather cook it less than overcook it. What if it is cooked through? I once cooked bagels that were only blanched for 5 seconds, and the results were very good. . . ACA's new oven was opened. Put the cooked bagels into the baking pan and you will immediately feel the narrowness of the baking pan. Although the baking pan is just wide enough to accommodate two rows of bagels, it is not as rich and pleasing to the eye as Changdi's. Turn on the fire, and habitually reduce the temperature by a few degrees according to the short-tempered Changdi. When he saw that the bagel did not expand and color quickly, he suddenly stopped. This ACA without temperature measurement must be of a peaceful nature, and he hurriedly followed the "Baker" instructions to tighten the temperature from 260 degrees to 250 degrees. The maximum value could not be higher. Soon, the bagels started to color, uneven coloring? Seeing that the bagel is turning into a painted face, I quickly turn to the hot air setting. There will be no better trick. After a lot of tossing, the baking is finally over. I took out the baking pan and wanted to shut down the oven, but I found that I couldn't find the "off" position on the function gear. There was no gear that could stop the oven from working. The timer is still counting down, and it seems that turning it in the opposite direction is not a good move. Then, the only way is to turn the upper and lower fire to 0 respectively. After reading the manual, I realized that I really had to shut down the oven like this. I couldn't help but feel reminiscent of Chang Di, so I turned the function to stop. The timer continued to turn slowly, but the oven no longer heated. ACA needs to turn off the upper and lower fires separately, and sometimes it is inevitable to forget to turn off one of them. . . . Despite the frequent occurrences, the bagel finally swelled, became golden brown, and looked pretty good. There are some small bubbles on the skin, and I remember the vague impression I got from somewhere - refrigerated fermentation may cause small bubbles on the skin. Perhaps, this is also the result of not carrying out sufficient basic fermentation according to the tricks? The skin is a bit hard and chewy. Could it be the result of the slightly longer blanching time? . . . . Next time, I must study carefully. . . .

Baking children
Whole grains~~~Corn flour vegetable buns

Although the vegetarian steamed buns I made for lunch today are simple in appearance, they taste very good. Wild vegetables plus dried shrimps, white flour plus coarse cornmeal, this combination is really healthy. You don’t have to worry about consuming too much fat or too much protein, it doesn’t feel burdensome at all. It has a richer texture than white noodles and is worth a try.

Staple food Home cooking
Miscellaneous Grain Wotou

Recently, I have become obsessed with the sweetness of whole grains. It reminds me of the dry food made by my grandma when I was a child. The fragrance of corn, and the sweetness that spreads in my mouth after chewing, is endless aftertaste. Today was my first time trying to make steamed buns. It wasn’t very successful, but I was still quite satisfied with the taste. Then let’s get started

Staple food Home cooking
Multigrain and good nutrition------[Black rice and multigrain wowotou]

I like to use black rice to make delicacies. It has high nutritional value and is especially suitable for us women. The easiest way is to cook porridge and use a soy milk machine to make rice paste. I like to drink it with the original flavor and think it tastes good. I made the black rice paste with a soy milk machine yesterday and added some black sesame seeds and peanuts, which made it taste more fragrant. Use black rice paste, add some cornmeal, buckwheat noodles, and flour to steam a pot of multi-grain steamed buns. It's delicious. I like this thick texture of steamed buns. Do you like it?

Staple food Pasta