Pour 150 grams of cornmeal into the bowl, and use 130 ml of boiling water to scald the noodles, scalded cornmeal tastes more delicate, scalded until there is no dry cornmeal inside, scalded flocculent can be

Scalded cornmeal, a little bit cooled, not hot, put in 3 grams of yeast, a spoonful of sugar, 2 grams of baking powder, stirred with chopsticks until the sugar and the yeast melted

Lastly, pour in 150 grams of regular flour, stirred into a flocculent, stirred until a large cotton flocs, hand kneaded into a smooth dough

Finally pour in 150 grams of plain flour, stirred into flocculent, stirred to large cotton wool, hand kneaded into a smooth dough

Kneaded dough, covered with plastic wrap, fermentation 1-2 hours, fermentation to 2 times the size of the can

Face is almost ready, and then cut some chopped jujubes, chopped jujubes to put in, eat will be more flavorful

Face is like this It is well developed, is twice the size of the previous, there is a good honeycomb organization, and then finally the dough to the board, kneading exhaust

In the kneading, you can also add this chopped red dates, kneaded directly to the inside of the surface, kneading evenly

Knead the dough rolled into long strips, and then divided into equal small dosage, a single dosage of kneaded round, kneaded into the shape of small steamed buns

Knead the buns picked up to the steamer, the second rise 20 minutes, rise to pick up the light, and then open fire to steam for 20 minutes