The eating method of cornmeal is as follows:

Tools/ingredients: 100 grams of cornmeal, 80 grams of boiling water, 2 eggs, 10 grams of sugar, 3 grams of yeast, 200 grams of flour, 15 grams of lard.

1, first and flour, 100 grams of cornmeal, 80 grams of boiling water, first blanched cornmeal, eating the texture will be more delicate.

2, beat 2 eggs, stir into a fine batter, let its temperature first down add 10 grams of sugar, 3 grams of yeast, 200 grams of flour, 15 grams of lard, mix well and start kneading. The basic kneading form moved to the cutting board to continue kneading, about 10 minutes or so, until the dough is kneaded firmly kneading smooth, put into the basin to rise until doubled in size.

3, the rise of the dough out of the kneading exhaust, kneading can be sprinkled with dry flour while kneading, this is the face, the texture of the buns will be more powerful.

4, kneaded to the dough child cut inside no small air holes on it, rolled into a long strip and then divided into small doses, continue to knead the light, rounded, good buns do not have to cover the plastic wrap, so that you can make the buns can be torn off the skin of the steamed buns, all done into the steamer after waking up to the volume of two times the size.

5, now start steaming, cold water on the pot, 15 minutes after the fire can be turned off, not in a hurry to open the lid of the pot, simmer for 5 minutes to avoid collapsing, press to try, very good resilience, and so the surface of the steamed buns made is also very smooth and delicate, the texture than the ordinary flour to do out of it to be a little more fragrant, nutritious and richer!