corn steamed buns

1.Here is a picture of the finished product!

2.Weigh the flour, cornmeal, baking soda and baking powder and put them into the container well mixed.

3. Add the yeast to the weighed warm water (the water temperature should not exceed 37 degrees) and stir evenly.Let the yeast melt completely and let sit for 5 minutes.

4. Slowly add the yeast water to the corn flour and stir with chopsticks while pouring.

5. Stir the corn flour into lumps and start kneading the dough.Knead for a few more minutes to make it smoother.The flour fully absorbs the yeast water.

6. Knead the flour and cornmeal into a smooth dough.

7. Seal the dough container with plastic wrap and start fermentation.

8. When the dough ferments to double its original size, the surface of the dough is stretched out into a honeycomb shape.This means the dough is fermented.

9. Knead the dough twice to let it deflate, then let it rise after kneading.20 minutes.

10. Divide the dough into two parts and roll into long strips.

11.Use a kitchen knife to cut the long strips into even small pieces.

12.Take a dough and roll it into a round shape.

13. Then use your thumb to push a hole, and rotate the thumb sleeve in the hole with the other hand Shape the dough into a shape and make the surface as smooth as possible.

14. Brush the steamer with oil and put the kneaded steamed buns directly into it.

15. Add an appropriate amount of water to the pot, place the steamer and steam over high heat, then steam for 15 seconds Minutes, after steaming, turn off the heat and steam for 5 minutes, the steamed buns are ready.

16. This is what the steamed steamed buns look like.

17. Here is another picture of the finished product.It is golden in color and soft in taste with a plate of incense.Spicy pickles, very delicious!