Whole grains are rich in dietary fiber and other nutrients, making them healthier than refined flour. Therefore, people often choose to use whole grains to fully enjoy their value. Nowadays, whole grains sold in supermarkets can be quite expensive, but making them at home is completely feasible. Cornmeal is a staple in my home, and I often pair it with red beans—one for the filling and one for the skin. After wrapping them up, I steam them, resulting in a soft and glutinous outer layer with a fragrant filling. They make for a great breakfast or snack. Below, I will share the recipe for cornmeal red bean buns.
Ingredients for Cornmeal Red Bean Buns:
Ingredients: 100g cornmeal, 50g soybean flour, 150g all-purpose flour, 200g red bean paste, 3g yeast, 160ml water;
Steps: Step 1: Mix cornmeal, soybean flour, all-purpose flour, and yeast together. Gradually add water, stirring with chopsticks first, then knead by hand until the dough is smooth. Cover the dough with plastic wrap;
Step 2: Place the dough in a warm place and let it rise for 2 hours until it doubles in size. During this time, prepare the red bean paste. I bought ready-made paste, divide it into equal portions, roll them into balls, and refrigerate for a while;
Step 3: Sprinkle some dry flour on the countertop, transfer the dough onto it, knead it repeatedly, and divide it into equal portions of 50g each. Take one portion of dough, roll it into a ball, then flatten it into a disc, and place a portion of red bean paste inside;
Step 4: Pinch the edges tightly, roll into a ball, and repeat this process for all the buns. Place the buns in a steamer, cover them with a damp cloth, and let them rise for another 20 minutes;
Step 5: Add water to the pot, place the buns in the steamer, and steam over high heat. Once the water boils, reduce to medium heat and steam for 15 minutes. After turning off the heat, let them sit for 3 minutes before serving.
Summary: Eating a combination of whole and refined grains is healthier and provides a better texture. Since whole grains are coarsely processed, if only whole grains are used, family members may not accept them easily. Therefore, I usually mix cornmeal with all-purpose flour and add some soybean flour for better taste. Red bean paste is a sweet treat I enjoy, and wrapping it in dough and steaming it makes it refreshing and healthy. The aroma of red beans blends with cornmeal, and the sweetness of the filling balances the coarseness of the grains, making it irresistible.
Cooking Tips:
1. After mixing the various flours, sift them to remove impurities for a better texture. The amount of yeast should be controlled; 1g of yeast is sufficient for 100g of flour. Too much yeast can overpower the flavor, and since whole grains are harder to ferment, you can extend the fermentation time appropriately;
2. Red bean paste can be homemade or store-bought. If the paste is too soft, refrigerate it for easier handling. The dough should be about 50g each, and the red bean filling about 35g each. However, these weights are not absolute and can be adjusted based on actual conditions;
3. When steaming the red bean buns, brush a thin layer of oil on the steamer or use parchment paper to prevent sticking. Both fermentation stages must be adequate for the buns to be soft. Steaming red bean buns is similar to steaming mantou; they are ready in 15-20 minutes, so there’s no need to steam them for too long.