Steamed bread with corn dregs
Steamed bread with corn dregs
Introduction:
"There are always more corn dregs when making corn juice. I always use fresh-keeping bags to freeze the corn dregs and add them when making steamed bread or porridge. That is to say, I don't need to buy corn chips or corn flour, and I also eat coarse grains. Is that killing two birds with one stone?"
Production steps:
Materials required:
Corn dregs: 100g
Flour: 400g
Warm water: 200g
Yeast: 5g
Salt: 2G
Corn oil: 20g
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: Original
Steamed bread with corn dregs
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