Cornmeal Steamed Buns

Overview

How to cook Cornmeal Steamed Buns at home

Tags

• pasta
• home cooking
• steamed bun hanamaki
• angel yeast
• clear water
• corn flour
• plain flour

Ingredients

Steps

1. 1 Mix ordinary flour and corn flour. I use a ratio of 1.5:1. You can also reduce the ratio of corn flour, add an appropriate amount of angel yeast, pour a little water in batches, and form a dough and let it ferment in a warm place (no pictures of this step).

   

2. 2 Wait until it has doubled in size and is not shrinking when you poke a hole with your hand.

   

3. 3 If you see a dense honeycomb shape inside, it means the fermentation is successful.

   

4. 4 Take it out, place it on the chopping board, add flour and knead repeatedly to form a smooth dough.

   

5. 5 Shape into long strips.

   

6. 6 Divide into equal doses.

   

7. 7 Take one and knead it evenly repeatedly, and arrange it into a steamed bun shape.

   

8. 8 Make all the steamed buns in sequence.

   

9. 9 Put it in a steamer and let it rise for fifteen to twenty minutes, turn on the heat, turn on the steam and steam for twenty minutes.

   

10. 10 Turn off the heat and wait two minutes before removing the pot to prevent the surface from shrinking.

    

11. 11 They are squeezed together, so fat.

    

12. 12 I really want to eat it.

    

13. 13 Remove from the pan.

    

14. 14 Finished product picture.

    

15. 15 Finished product picture.