Black Sesame Honey Bun
1.
Put the corn flour in a basin, pour warm water, stir it into a flocculent shape with chopsticks, pour in the flour, add cold water and mix well.
2.
When it is slightly cooled until it is not hot, add yeast powder and knead it into a dough, and leave it in a warm place to ferment. When kneading the noodles, the water temperature must be controlled well, and the yeast powder can be prevented when it is slightly warm, so as not to scald the yeast.
3.
Adjust the filling while the dough is fermenting, and mix the black sesame paste with honey into a delicate paste. If there is no black sesame paste, it is the same with black sesame seeds sautéed and powdered.
4.
The fermented dough is taken out, vented, and kneaded into a smooth dough.
5.
After rubbing into long strips, cut into the same size agent.
6.
Take a small agent and place it on the palm of your hand and press it flat, scoop a spoonful of black sesame honey filling and place it in the middle.
7.
Wrap it up and twist it into a spindle shape with pointed ends.
8.
Put all the small ingredients together and place them on the oiled steaming board.
9.
Cover the pot and let it boil and steam for 10 minutes to get out of the pot.
10.
It's soft and appetizing, and it's more delicious when eaten hot.
Tips:
Pure corn flour has no gluten and cannot be fermented, so you need to add a certain amount of flour to make it fluffy. If you like pure corn flour, it will feel like a nest, which is also quite good.