Cornmeal (namely corn flour) is a common staple food in the north. Because of the high dietary fiber content and the special taste of the mouth, it is naturally classified as coarse grains. Although cornmeal is not as delicious as fine flour, from a health point of view, proper eating of coarse grain pasta, whether it is nutrient intake or intestinal health, is more advantageous than eating light flour. Today, I want to share this recipe, using cornmeal to make a delicious staple food combining Chinese and Western cuisine. It not only combines the advantages of the intestines, but also changes the corn noodles to the impression of traditional pasta such as cakes and nests. Friends of all sizes will especially like it!
Mix the cornmeal with the regular flour. If there is no cornmeal, you can use the same amount of ordinary flour instead.
Add dry yeast and fine sugar and pour warm milk. The temperature of the milk should not be too high, about 30 degrees Celsius. If it is too high, it will affect the activity of the yeast. It can also be replaced by an equal amount of warm water.
Stir with chopsticks, add oil
Then knead it into a smooth dough, cover it with plastic wrap, and let it stand to ferment twice.
Put the walnuts in a fresh-keeping bag and crush them back and forth with a rolling pin.
Sprinkle a layer of flour on the chop board and vent the fermented dough.
Cut into 8 equal parts.
After rounding, they are pressed into a round cake.
Poke a hole in the middle with your finger or stick.
Spread the steamer on the steamer and put in the doughnut. Cover the lid and wake up for half an hour to allow the gluten to relax.
Brush a layer of egg yolk to decorate the surface.
Sprinkle the chopped walnuts and cranberries.
Cold water pot, after the water is opened, the fire continues to steam for 10 minutes.
After slamming the fire for 3 minutes, uncover and scent the cornmeal doughnuts.
Once you can't finish it, you can seal it and freeze it in the refrigerator. It will be finished within two weeks. You can reheat before eating.
Reference age: 1 year old and above are edible