Put the corn flour into the pot, rinse with boiling water, mix with chopsticks while pouring to form a ball, let it cool and set aside.

2.

Milk to melt the yeast.

3.

Put in the flour, stir to form a floury consistency, and add the cooled cornmeal dough. (When I was busy, I mixed it all together.)

4.

Knead it until the surface is smooth. (If you can't knead it all at once, you can let the dough rise for a while and then knead it again and it will knead nicely.)

5.

Leave it in a warm place to rise until 2 to 3 times its size.

6.

Take the dough out of the oven, sprinkle a little dry flour on it and knead it repeatedly until the surface is smooth. (More kneading will make the steamed buns soft and chewy.)

7.

Cut into proper sized dosage with a knife.

8.

Cut the steamed bun embryo into the steamer to rest and then two hair 20 to 30 minutes.

9.

On high heat, boil the water and turn to medium heat, steam for 15 to 20 minutes, turn off the heat and steam for 3 minutes.