How to make corn juice steamed buns

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  1. Prepare the corn juice, add yeast to melt, a small amount of sugar and stir well

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  2.Put in the flour and stir with chopsticks

• 3. Slowly knead it into a smooth dough, cover it with plastic wrap and let it ferment.I made the dough at night and put it on the upper shelf of the refrigerator to ferment.I got up at 7 o'clock the next morning.Do it because the room temperature is also very low, like 10 degrees
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  4.Make the dough twice as big

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  5.Add a little dry flour and fully knead out the air, and roll into a long strip

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  6.Cut with a knife

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  7. Because the room temperature is low, after shaping, I fermented it for 1 and a half hours before it was completely risen again.Turn the steamer on medium-low heat, put the steamed buns in, turn to medium-high heat and steam, in the middle Do not open the lid.The steaming time depends on the size of the buns.After steaming, let it simmer for 5 minutes.Quickly remove the lid horizontally and then stand it upright

• 8.Just steamed buns