Cornmeal Stick Bun (Fried)

Name: Cornmeal Stick Bun (Fried)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 200 g All-purpose flour; 100 g cornmeal; 100 g boiling water; 2 piece Egg; 3 g Yeast; 30 g Sugar; 10 g Lard; a pinch Edible oil

A no-proof cornmeal and egg dough shaped into spindle sticks and pan-fried until golden, delivering crisp crusts over a dense, mildly sweet crumb full of rustic corn flavor.

1 hrNewMedium Snacks Pan-fry Sweet

Instructions

1
Add 100 grams of boiling water to the fine cornmeal to scald the flour.
2
Stir evenly.
3
Add two eggs, and mix evenly again.
4
When it is not hot to the touch, add 30 grams of sugar and 10 grams of lard.
5
Gram of flour.
6
Kluyveromyces.
7
Stir until large clumps form.
8
Knead by hand into a smooth dough.
9
Do not let it ferment; just roll it into long strips and cut them into evenly sized pieces.
10
Roll them separately into spindle shapes.
11
Place them into the pot one by one (brush a thin layer of oil in the pot), leaving gaps in between. Cover the pot and let rise until doubled in size (about 40 minutes).
12
Turn on the heat, sear slightly, until the bottom is lightly golden.
13
Add 1/3 water of the soaked buns.
14
Cover the pot with a lid, cook on high heat, and simmer until the water is absorbed (about 12 minutes).
15
The bottom is charred and crispy, soft and sweet.
16
Alright, let's have a finished picture.
17
Fluffy and soft, nutritious and healthy.