How to make coarse grain steamed buns

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  1.Pour flour and cornmeal into a basin, add sugar and yeast.

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  2.Prepare warm water below 40 degrees.

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  3. Add warm water and stir until it becomes flocculent.

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  4.Knead into a smooth dough with your hands.

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  5.Put a transparent bag on the basin and wait for it to rise.

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  6.The dough will ferment until doubled in size and will not rebound when pressed with your hands.

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  7. If you tear open the dough and there are honeycomb holes, it means that the dough has fermented successfully.

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  8.Take the dough out of the basin and deflate it on the panel.The longer you knead it, the chewier the steamed buns will be.

• 9.Knead the dough into long strips and pull it into balls of the same size.

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  10.Knead into the shape of steamed buns.

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  11.Knead all the steamed buns in turn and knead them twice on the panel Let it rise for half an hour.

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  12.Put cold water into the pot, bring to a boil over high heat, then turn to medium heat and steam for fifteen minutes Minutes, it will take three minutes after turning off the heat and then uncovering.The steamed buns will be steamed, let’s eat!