1. Pour 110 grams (ml) of boiling water into 90 grams of cornmeal, and stir while pouring; stir it into a block and place it aside to cool, and then cool to room temperature.
2. Mix 2 grams of yeast, 15 grams of sugar and 75 grams of warm water, stir well, and let it sit aside for 10 minutes. Pay attention to the preparation of yeast water, be sure to use warm water to prepare it, and let it stand for a while after mixing it evenly, so as to make the yeast alive.
3. After the cornmeal has cooled, add 75 grams of flour and yeast water
4. Stir evenly with chopsticks until there are no obvious white particles in the batter.
5. Take a container, brush the inside of the container with a thin layer of cooking oil, and pour the batter. This container is preferably a cake mold, it will be easier to demold. Moms who don’t have cake molds can also use ordinary large bowls; cover with plastic wrap and leave to ferment for about 1 hour. The fermentation time varies according to the temperature, as long as the batter ferments to about twice as large.
6. Start the pot and boil water. After the water is boiled, steam the pot for 30 minutes. Don't be anxious to boil the pot right away. After the steaming, you have to simmer for 5 minutes before you can uncover.
Tips:1. The cornmeal should be mixed with boiling water, and after stirring, be sure to let it cool before adding yeast water.
2. Yeast preparation method is very important, 2 grams of yeast with 75 grams of warm water, the warm water is about 30 ℃.
3. Fermentation is better in summer, but because everyone's indoor temperature is different, the fermentation time cannot be fixed for everyone. Generally, it is enough to ferment the batter to about twice as large.
