2. Place the dough in a large pot with a lid and wait for it to ferment and expand fully, the time depends on the temperature of the room, 3-4 hours in summer and longer in winter.

3. Press the dough into a long strip with a rolling pin, fold it, and repeat the stretching 3 times to make the surface smooth, then roll the long strip into a cylinder and cut it into buns with a knife.

4. Let the buns stand for another half hour until soft and fluffy, and then put them into a steamer basket when they feel light to the touch.

5. When the water boils, put the steamer basket into the pot and steam for 12-15 minutes over high heat. Notes on corn bread:

One, is the noodle to be good, the ratio of yeast to flour to follow the instructions, it is best to buy a piece of flour for the fire to do the yeast.

Two, is the time to rise the noodles should be long enough. Yeast flour and the noodles to rise for more than 2 hours. Wet yeast should be allowed to rise for more than 4 hours.

Three, is the fire on the pot of steam. The first step is to wait for the water to boil before steaming. If you don't have a lot of water, you should use cool water to steam.

Four, is the steaming time to grasp. Generally more than 30 minutes. The middle can not open the lid of the pot. Buns compete for a breath, the gas ran off not easy to make the bun mature.