1. Pour 150 grams of warm water into a bowl, add yeast and stir to dissolve and set aside
2. Weigh the flour and cornmeal and stir evenly
3. Stir the flour in one direction with chopsticks to make the flour and water evenly blend, and finally become flocculent
4. Knead the dough with the palm of your hand and knead it repeatedly to form a smooth dough
5. Ferment the kneaded dough in a warm place to double its size
6. Knead the dough again until it is smooth
7. Divide into equal parts
8. Make it into a steamed bun and put it in a steamer for another 20 minutes until the dough rises about 1-1.5 times
9. Put cold water in the steamer, turn on a low heat and steam until the water boils, then steam for 20 minutes. Turn off the heat and simmer for 5 minutes before removing the lid
Tips:The fermented dough must be fully kneaded and knead it into a smooth dough, so that the steamed buns will be smooth. The buns with corn flour are not as soft as white buns, and coarse-grain buns are also good. If you want to eat softer buns, you can reduce cornmeal.
Steamed buns should be steamed in a cold water pot. After steaming, simmer for 5 minutes before opening the lid.
