Whole grains are rich in dietary fiber and other nutrients, making them healthier than refined flour. Therefore, people often choose to use whole grains in their cooking to fully enjoy their benefits. Nowadays, whole grains sold in supermarkets can be quite expensive, but making them at home is entirely feasible. Cornmeal is something we frequently consume at home. By combining red beans and cornmeal—one for the filling and the other for the dough—we can create a delicious dish. After wrapping them up, simply steam them in a pot. The outer layer is soft and sticky while the filling is fragrant and smooth, making them a great choice for breakfast or snacks. Below, I will share the recipe for cornmeal red bean buns.
Recipe for Cornmeal Red Bean Buns:
Ingredients: 100g cornmeal, 50g soybean flour, 150g all-purpose flour, 200g red bean paste, 3g yeast, 160ml water;
Process: Step 1: Mix the cornmeal, soybean flour, all-purpose flour, and yeast together. Gradually add water, first stirring with chopsticks and then kneading with your hands until a smooth dough forms. Cover the dough with plastic wrap;
Step 2: Place the dough in a warm place to ferment for 2 hours until it doubles in size. During this time, prepare the red bean paste. I bought ready-made paste and divided it into equal portions, rolling them into balls and refrigerating them for a while;
Step 3: Sprinkle dry flour on the countertop, transfer the dough to the surface, and knead it repeatedly. 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 red bean filling inside;
Step 4: Pinch the edges tightly, rolling them into a ball. Repeat this method for all portions. Place the buns in a steamer, cover them with a damp cloth, and let them rise for another 20 minutes to ensure proper fermentation;
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.
Conclusion: Eating a combination of whole grains and refined grains is healthier, and the taste is also better. Since whole grains are coarsely processed, it can be hard for family members to accept dishes made solely from whole grains. Therefore, I always combine cornmeal with all-purpose flour and add some soybean flour for flavor. I particularly enjoy red bean paste as a sweet filling, wrapped up and steamed. Since no oil is used, it’s especially refreshing and healthy. The aroma of red beans mixed with cornmeal, along with the sweetness of the filling, softens the roughness of whole grains, making it irresistible.
Cooking Tips:
1. After mixing various flours, sift them to remove impurities for better texture. The amount of yeast should be controlled; for 100g of flour, 1g of yeast is sufficient. Too much yeast can result in a strong flavor, and fermenting whole grains can be relatively difficult, so you can extend the fermentation time appropriately;
2. You can make your own red bean paste or buy ready-made. If the paste is too soft, refrigerate it for easier handling. Each dough portion should be about 50g, while the filling should be around 35g. The weight is not absolute and can be adjusted as needed;
3. When steaming the red bean buns, brush a thin layer of oil on the steamer or use parchment paper to prevent sticking. Both fermentations need to be done properly for the buns to be soft. Steaming the red bean buns takes about 15-20 minutes, so there’s no need to steam them for too long.