How to make cornmeal + white flour rolls ?

Pour 200 grams of warm water into the basin, add 4 grams of yeast, fully dissolved, then add 400 grams of gluten flour, stirred into flocculent, then kneaded into a dough, fully kneaded after the beginning of the warmth of the place to ferment, time about 1 hour

After the end of the fermentation of the case board sprinkled with 50 grams of cornmeal, began to violently kicked the surface of the dough, kneaded, kneaded ~ ~ ~

The kneaded until the dough cut surface is basically no bubbles, then continued for a few minutes, this process is to eliminate the air bubbles in the dough. I cut 16, two groups, cut side up between the two dough dipped in some water

Forcefully clamped into four small petals

Then each petal cut a knife

Put on the steamer drawer, relax for 15 minutes, and then high heat, turn off the heat for 15 minutes, off the fire, three minutes after the pot, do not turn off the fire right after the pot, so the buns in the cold will be retracted, and the surface will be pitted

This is the first time that I've seen the buns in the steamer drawer, I'm sure that I can see them.

The cornmeal rolls, although not as delicate as those made with pure white flour, are relatively healthy