Cornmeal steamed buns

Method

1. 01

   Step 1

   Weigh out 200 grams of cornmeal from the kneading bowl.

   

2. 02

   Step 2

   Add 200 ml of freshly boiled water, stirring constantly with chopsticks until well combined.

   

3. 03

   Step 3

   Let it cool to about 35 degrees Celsius, then add 2 eggs, 3 grams of salt, 15 grams of corn oil, and 5 grams of yeast.

   

4. 04

   Step 4

   Stir well in the same direction using chopsticks.

   

5. 05

   Step 5

   Add 300 grams of flour (either all-purpose or high-gluten flour is fine, but high-gluten flour is chewier).

   

6. 06

   Step 6

   Stir with chopsticks until it forms coarse flocs.

   

7. 07

   Step 7

   Knead into a smooth dough.

   

8. 08

   Step 8

   Cover with a lid or plastic wrap and place in a warm place to ferment (in winter, you can place it in warm water or use the fermentation function of an oven to help).

   

9. 09

   Step 9

   After about an hour, the dough has fermented to more than 2 original size and will have a honeycomb-like structure when squeezed.

   

10. 10

    Step 10

    Scrape out the dough, sprinkle with a little dry flour, and knead for about 5 minutes to release the air.

    

11. 11

    Step 11

    Divide the dough into 12 small balls and shape them into rounds.

    

12. 12

    Step 12

    After fermenting in a steamer until 2 in size, steam over cold water for 20 minutes after the steam rises. Turn off the heat and let it sit for another 5 minutes.

    

13. 13

    Step 13

    Eat it while it's hot.