Steamed buns with bean paste and corn

Overview

The homemade bean paste filling and corn-white flour steamed buns have the fragrance of corn, and they are clean and hygienic!

Blanch the cornmeal with 50g of hot water, knead briefly and let it cool to room temperature for later use. Dissolve the yeast in 100 degrees warm water, pour it into the evenly stirred flour and baking powder mixture, and stir until it becomes flocculent. At this time, add the warmed cornmeal and knead together to form a ball. After kneading, it will ferment into a honeycomb shape.
While the dough is fermenting, let’s make the bean paste filling. Add an appropriate amount of water to the red beans and cook them in a pressure cooker until they bloom. Remove the red beans and add the sugar and mix well. Use a spoon or a clay press to press the red beans into a puree. I didn't crush them too much. I like the red beans to be a little grainy.
Add a small amount of water used to cook the red beans, stir evenly, put it in a milk pot and simmer until the water dries up. You don’t need to do this step, just add sugar directly on top.
This is the cooked bean paste filling.
At this time, the noodles are also fermented. Deflate the dough, divide it into small pieces, wrap it with bean paste filling, and put it in a steamer for secondary fermentation.
After secondary fermentation, steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes before opening the pot.
It's delicious with cornmeal.
The inside of the steamed buns is soft and delicious.