1. Put yeast in milk and let it stand for a while. Pour into the flour and knead into a smooth dough. Cover with a damp cloth or plastic wrap to ferment.

2. Pour hot boiling water into the cornmeal and stir quickly to break the cornmeal. Set aside to cool.

3: When the white dough has fermented to twice its size, pour in the hot cornmeal.

4: Re-knead to a smooth dough, which is sticky at this point, adding a little flour. Continue to cover with a damp cloth or plastic wrap to ferment.

5. Ferment again until double in size.

6: Roll out into long sections and divide into four.

7: Shape each piece into a circle. Steamer pot into a wet cloth, water boiled, put the steamed buns. Steam for ten minutes over high heat. Turn off the heat, do not rush to lift the lid, wait five minutes.