2, pour the yeast into the warm water, stir so that it is mixed and left to stand for about 10 minutes; flour, cornmeal into the basin, dig a small hole in the middle of them, gradually add baking soda and yeast water and stir the flour until flocculent; and the dough kneaded and light, the basin sprinkled with a thin layer of dry flour, the kneaded dough in the basin, covered with a piece of wet cloth, placed in a warm place (about 30 ℃) for the fermentation.

3, the fermented dough on the board kneaded vigorously for about ten minutes, kneaded until smooth, and try to make the dough without bubbles.

4, kneaded dough rolled into a cylinder, with a knife, cut into equal parts of small pieces; cut the dough organized into round; if you do not like round, will cut the cut a little more organized, become a square knife cut buns.

5, steamer pot add appropriate amount of cool water, in the steamer basket on a wet drawer cloth or greaseproof paper, will be organized in the buns on the drawer cloth, the middle of the intervals to be certain.

6, cover the lid, cool water on the steamer for about 30 minutes, time to turn off the fire, but do not immediately open the lid, a few minutes later to open the lid.