Cornmeal Steamed Buns

Overview

Steamed buns, the most common breakfast, are my favorite. I never get tired of eating them. How about a bowl of porridge with a side dish? It’s a very good and comfortable breakfast.

Tags

• staple food
• pasta
• home cooking
• maternity
• breakfast
• steamed bun hanamaki
• dinner
• corn flour
• flour
• yeast powder
• boiling water
• milk

Ingredients

Steps

1. 1 Put the corn flour into a basin, add boiling water, mix it with chopsticks while pouring, and let cool until set aside.

   

2. 2 Milk dissolves yeast powder.

   

3. 3 Add flour, stir until fluffy, and add cooled corn dough. (As soon as I was busy, I mixed it together.)

   

4. 4 Knead it until the surface is smooth. (If the dough is not smooth after kneading it once, you can let it rest for a while and then knead it smooth.)

   

5. 5 Let stand in a warm place until 2 to 3 times in size.

   

6. 6 Take out the risen dough, sprinkle with a little dry flour, knead repeatedly until the surface is smooth, and roll into a long strip. (Knead more and the steamed buns will be soft and chewy.)

   

7. 7 Cut into appropriate sizes with a knife.

   

8. 8 Place the cut steamed bun embryos into the steamer and let rest for another 20 to 30 minutes.

   

9. 9 Turn on high heat, boil the water, then turn to medium heat, steam for 15 to 20 minutes, turn off the heat and steam for 3 minutes to remove from the pot.