Corn and Date Rolls
Step 1 . Dumpling flour or ordinary flour is OK.
Step 2 . Weigh 300g dumpling powder or ordinary flour, 200g corn flour, 30g white sugar and 6g yeast powder, and mix well.
Step 3 . Beat two foreign eggs into liquid egg. Pour the egg liquid into the flour and mix well.
Step 4 . Weigh 220g hot water in advance and let it cool. Pour the warm water into the flour several times and mix well.
Step 5 . Add 20g edible oil (select the one with no taste) and mix well.
Step 6 . Knead into dough.
Step 7 . Peel red dates and dice them.
Step 8 . Add diced red dates and knead into a smooth dough (knead for 10 minutes).
Step 9 . Cover with a slightly damp cloth, and leave it in a warm place for fermentation for 1 hour.
Step 10 . The dough is visibly swollen.
Step 11 . After exhausting, the dough is divided into 12 small dosage forms.
Step 12 . Rub the small dosage into long strips.
Step 13 . Gently flatten it with your hand and roll it thin with a rolling pin.
Step 14 . Roll the thin skin into a tube.
Step 15 . Side.
Step 16 . Let the rolled corn roll stand for 15 minutes.
Step 17 . Add cold water to the steamer, cover with oil paper, and steam for 25 minutes.
Step 18 . When it is time to turn off the fire, continue to cover the lid and simmer for 5-10 minutes to avoid retraction.
Step 19 . Finished products.
Step 20 . runaround ⭕ ️
Step 21 . There is no red dates on the surface 😛
Step 22 . My parents like it very much. They say it's just sweet and tastes great.
Step 23 . Favorite honeycomb shape~
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