1. The fresh corn is peeled and squeezed into juice in the juicer.
2. Mix flour, cornmeal and yeast.
3. Add corn juice to form a smooth dough, cover with a damp cloth and leave to ferment in a warm place.
4. Lirong is divided into 20g small balls.
5. Fermented dough.
6. Take out the dough and put it on the chopping board, knead it to exhaust, and divide it into small pieces weighing 30g.
7. The small dough is pressed into a thick middle and thin all around, wrapped with chestnut paste and closed with the mouth facing down.
8. Put it in a steamer for two times. After the two times are finished, put it in a pot on cold water, boil the water and steam for 12 minutes, then steam it for another 3 minutes and uncover.
9. Sweet chestnut buns.
