White flour and cornmeal blend very well, can be any proportion of white flour and cornmeal for mixing, and when you put the proportion of white flour and cornmeal according to what you want to put in the mixing bowl, according to the ordinary white flour and pasta and pasta can be.

Generally speaking, white flour is more delicate and elastic in texture, but cornmeal is more coarse and fluffy in texture. When the proportion of white flour is larger, the steamed buns are softer and tastier; when the proportion of cornmeal is larger, the buns may be too loose, so pay attention to the proportion of white flour and cornmeal when mixing. The ideal ratio of white flour and cornmeal is 8:2, that is to say, white flour accounted for 8 parts, cornmeal accounted for 2 parts, cornmeal try not to exceed this ratio. This ratio steamed steamed buns have both the elasticity of white flour buns, but also the fluffiness of cornmeal, buns are very tasty.

Reference to one of the practices:

Raw materials: 500 grams of white flour, 300 grams of cornstarch, 6-10 grams of baking powder, baking powder 16-24 grams of sugar, according to the climate of the appropriate adjustment of the baking powder, and the amount of baking powder.

Methods:

Mix white flour with cornstarch and baking powder

Mix the baking powder and sugar with warm water

Mix the dough with the mixture and wait until it is twice as big as the fermentation time

Divide the dough into equal sized pieces. Knead the dough while incorporating the dry flour, so that the result is a bumpy bun that rises when eaten

Knead the dough until the surface is smooth

Steam the buns over medium heat for 30 minutes