面窝窝
Soft and fluffy multigrain steamed buns filled with red dates, offering natural sweetness and corn aroma. A healthy and delicious Chinese snack.
Ingredients
7 items- All-purpose flour 1 1/2 cups
- Cornmeal 3/4 cup
- Dried red dates 1/3 cup
- Warm water 2/3 cup
- Active dry yeast 1 teaspoon
- Granulated sugar 2 tablespoons
- Vegetable oil 1 teaspoon
Nutrition
Steps （8 steps）
Wash and pit red dates, then finely chop. In a large bowl, combine and sift together all-purpose flour and cornmeal.
In warm water (105°F), add yeast and sugar; stir gently and let stand for 5 minutes until foamy, indicating good yeast activity.
Pour yeast mixture into flour mixture, stir with chopsticks to form a shaggy dough. Add chopped dates, knead until smooth, about 5 minutes. Cover with damp cloth; rest 10 minutes.
Place dough in lightly oiled bowl, cover with plastic wrap, and let rise in warm place (80-85°F) until doubled, about 50-60 minutes. Test with floured finger – hole remains.
Deflate dough, knead briefly, divide into 10 equal pieces. Roll each into a ball, press a deep indent into the center with thumb, shaping into a hollow nest. Place in steamer lined with damp cloth.
Cover steamer; let shaped buns rise for 20 minutes until visibly puffy and smooth.
Bring steamer water to a boil over high heat. Place steamer on top, cover, and steam on high heat for 15 minutes. Turn off heat; let sit for 3 minutes before opening lid to prevent collapse.
Remove steamed buns from steamer, transfer to rack to cool slightly. Serve warm for best softness and sweetness.
Tips
Knead dough until smooth; adjust proofing time with ambient temperature; second proofing essential for fluffiness; rest after steaming to prevent shrinking.
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