Needed. To make cornmeal and bean flour steamed buns, you need to use yeast to ferment the dough. Flour can only convert the maltose contained in it through fermentation, but cornmeal and bean flour do not need to be. If possible, you can put some vegetable leaves in it to increase its taste and make it more delicious.

Introduction Let’s learn how to make cornmeal steamed buns. Recipe: 300 grams of flour, 100 grams of corn flour, 30 grams of sugar, 200 grams of water, and 5 grams of yeast powder.

1. Dissolve the sugar in warm water (30 degrees), add yeast powder and mix thoroughly.

2. Mix flour and cornmeal, add sugar water while kneading until the dough is smooth, cover with a damp cloth and ferment until doubled in size.

3. Dip your index finger into some flour and insert it into the dough. If the pit does not bounce back or sink, the fermentation is complete.

4. Divide the fermented dough into several small portions.

5. Apply a little oil to the steamer to prevent sticking, roll into small round dough, cover and let rise for 20 to 30 minutes. Boil cold water in a pot and steam for 15 minutes. Open the lid after 5 minutes.

6. Finished product.

Extended information:

The ratio of corn flour to flour is 1:3. When kneading the dough, knead the corn flour and flour thoroughly until the flour sticks to a network shape. If the corn flour and flour cannot be completely blended, the steamed buns will be rough and ugly after being steamed, and they will also fall off.