Main ingredients

300g flour

100g cornmeal (yellow)

Seasoning

Blending oil

Appropriate amount

How to make old fermented cornmeal steamed buns

1. There was a ball left over from the last time I made steamed buns to use as starter next time.

2. Put cornmeal and flour in the starter basin at a ratio of 1:3.

3. Pour some warm water and knead evenly until fermentation occurs in a warm place.

4. The risen dough.

5. Knead into long strips.

6. Divide the dough into sections, shape and let rest for 30 minutes. (Made 2 pots, one big and one small)

7. After the dough has risen, put it in a pot of cold water and steam it over high heat for 30 minutes.

8. Steam and simmer for 3 minutes before opening the lid. (This is a steamed small cornmeal steamed bun)

9. This is a large cornmeal steamed bun.

(The dough is kneaded softer, so the shape is not very good)