1. Put flour, corn flour, yeast together
2. Add water to knead the dough and put it in the refrigerator to ferment overnight (it can also be fermented at room temperature). I make the dough in the evening and make it in the morning.
3. The fermented dough becomes twice its original size
4. The fermented dough is exhausted
5. Divide into small doses and round them
6. Your own small bean paste, don’t make the bean paste too fine, it tastes good if it has a grainy texture
7. Take a potion and roll it out
8. Put in the right amount of bean paste
9. Wrap and seal
10. Close the mouth downwards and arrange it into a round shape
11. Put it on the oiled steaming curtain and let it go again for more than 10 minutes. Steam on high heat after the second serve, and steam for 15 minutes after SAIC
12. Steamed bean buns
13. Break the inside
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