1, prepare 200g of gluten flour, 200g of cornmeal, 3g of yeast, 150g of hot water, warm water.

2, cornmeal in the pour hot boiling water, quickly stirring, so that the cornmeal break. Let it cool and set aside.

3. Let it cool to hand temperature, add white flour, and add yeast powder melted with warm water.

4, knead into a smooth dough, cover with a damp cloth or plastic wrap, put in a warm place to ferment until 1.5-2 times the size of the cornmeal, note that the cornmeal does not have gluten, so the dough is not as good as the pure white flour is not as big as the finger dipped in dry flour and poked holes, does not collapse and does not retract, even if it is good.

5. Divide the dough into equal sized pieces and knead them separately.

6, cool water in the pot, low heat, and so the steamed buns obviously become larger, change the heat, steam steam 5 minutes, and then change to medium heat for 20 minutes, turn off the fire can be smothered for 5 minutes.