1. After preparing the ingredients we need, we can start making them. Take a clean bowl, add 200 grams of all-purpose flour, 200 grams of fine corn flour, 5 grams of yeast, and 5 grams of sugar. White sugar can also be omitted. The effect of adding white sugar is to promote yeast fermentation.
2. Add 230g of warm water, stir it with chopsticks to form a flocculent, then knead it into a smooth dough, cover it with plastic wrap, and leave it in a warm place for fermentation. The water temperature should not be too hot, otherwise the yeast will be scalded to death and will not be able to ferment.
3. In winter, if the dough is fermented at room temperature, it takes about 1-2 hours. In summer, the temperature is high, and the fermentation is completed in 30-40 minutes. The fermented dough is 2 times larger than the original volume. Pull the dough apart and the dough inside is in a honeycomb state.
Sprinkle dry flour on the chopping board to prevent stickiness, take out the dough and knead it carefully to exhaust. If the dough is sticky, add more flour until it doesn't stick to your hands. It is best to knead for a while, about 1-20 minutes, to completely exhaust the air in the dough, so that the steamed bean buns or steamed buns will be smooth and clean.
Knead the kneaded dough into long strips and divide them into equal-sized agents. The size of the potion is according to your preference, mine is about 30 grams each.
5. The red bean paste is prepared in advance. Roll the dough into a larger round piece, not too thin, about 3-4mm thickness is good, the dough is too thin, and the hair is not good. Fill the buns with some amount of red bean paste prepared in advance and pinch tightly. My red bean paste is homemade, or you can buy it ready-made. It's just that I don't like the red bean paste I bought, it's too sweet! Loud throat.
6. Organize it and make it a slightly longer round bean bun, or it can be wrapped directly into a round shape, or a bun-like shape, either. All done, put it on the drape and let it stand for 30 minutes.
7. Put it on the steamer and wait until the bean buns are fermented to double the size of the original and look very plump. Press lightly with your fingers and it is very elastic. When you pick it up and weigh it, it feels very relaxed. The bean buns are fermented. All right.
8. Put enough water in the pot, start the timer after the fire is boiled, and steam for 12 minutes after the pot is hot. Of course, the length of time should be adjusted according to the size of your own steamed buns. The bean buns I made with belt fillings are about 50 grams.
9. When the time is up, turn off the heat and open the lid after 3 minutes to prevent the bean buns from shrinking suddenly when cold. A big pot of delicious cornmeal and red bean buns is ready, pinch it, soft and elastic, delicious and visible. The child doesn't eat whole grains, so I put some stuffing to make this. The child rushed to eat, and ate 5 of them in one meal.