How to make cornmeal steamed buns

• 1. Take a kneading basin and weigh out 200 grams of cornmeal.
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  2.Add 200 ml of fresh boiled water and stir evenly with chopsticks while pouring.

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  3. Let cool to about 35 degrees, add 2 eggs, 3 grams of salt, and 15 grams of corn oil and 5 grams of yeast.

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  4. Use chopsticks to stir evenly in the same direction.

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  5.Add 300 grams of flour (medium and high-gluten flour can be used, but high-gluten flour is chewier ).

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  6. Use chopsticks to stir into a coarse flocculation.

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  7. Knead into a smooth dough.

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  8. Cover or seal with plastic wrap and place in a warm place to ferment (in winter, you can sit in warm water or use an oven) fermentation function helps).

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  9. After about an hour, the dough has fermented to more than 2 times, and it looks like a honeycomb.

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  10. Scrape out, sprinkle with a little dry flour and knead for about 5 minutes to deflate the air.

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  11. Divide the dough into 12 small pieces and arrange them into circles.

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  12. Place it in a steamer for secondary fermentation until it doubles in size, steam it in cold water, and serve After steaming, steam for 20 minutes, turn off the heat and continue to simmer for 5 minutes.

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  13. Eat while hot.