What food can a steaming oven cook?

I would like to share with you some delicious food cooked in the steaming oven, hoping to help friends who use the steaming oven.

Steamed corn flour bangbangmo

Bangbangmo is olive-shaped and flat at the bottom, which is a kind of steamed bread often made in my hometown. When I was a child, Chinese New Year was celebrated every year. Adults used white flour to make it. At that time, if they could eat white steamed bread, they would be local tyrants. Every time I cook now, I will add a certain amount of coarse grains to increase the nutrition of steamed buns without making the taste rough.

How to make cornmeal buns with sticks?

Ingredients: 200g corn flour, flour 1 40g, egg1piece, boiled water180g, and 2g baking powder.

Production method: pour boiling water into the corn flour, stir with chopsticks while pouring, cool when the corn flour has bumps, add eggs, add flour and baking powder, and knead into soft dough. Divide the dough into 8 equal parts, take one part and knead it into a circle, then gently press it on the panel and knead it into a long strip with slightly thinner olives at both ends. Put the fried dough sticks and steamed buns on a baking tray covered with oil paper and stir them in Baumatic steaming oven for 20 minutes. When the fried dough sticks become larger, use the steaming function, set the temperature to 1 15 degrees, and steam 15 minutes.

Steamed buns are golden, soft and fragrant, with a hint of corn sweetness. I thought young people in the 1990s didn't like it. I didn't expect my son to eat corn flour steamed bread with me, but the white flour steamed bread was ignored. Look, this steamed bread is soft and tender, and its color is golden. Lunch with braised pork and a great steamed bread is scientific and healthy.

Steamed handmade white flour steamed bread

After I got married, there was another pasta lover in my family, and I slowly learned to cook pasta. The steamed bread sold outside looks fat in vain, but I always feel that it is not as clean as myself, so I steam it myself when I have time. In order to steam delicious steamed bread with gluten, the hardness and proofing of dough are very important. Soft dough will cause the shape of steamed bread to be unsightly, shrink and collapse; When the dough is hard, it will take longer to wake up and it will take more physical strength to knead. There are two ways to wake up: primary fermentation and secondary fermentation. I used to steam by secondary fermentation, which took a long time, but the noodles were very fragrant. The first fermentation is to leave the mixed dough for 10 minute, and then directly shape, ferment and steam, which saves the time for the first fermentation and the finished product is delicious.