Cornmeal and Red Bean Rolled Steamed Bun

In a bowl, add cornmeal, white flour, yeast, and sugar.

Add warm water and stir until it forms a flaky texture.

Knead into a dough, adding a small spoonful of lard.

Lard and flour are fully blended.

Cover with plastic wrap and let it rest.

Half an hour later, it had already fermented to twice its original size.

Sprinkle flour on the cutting board, and knead the fermented dough thoroughly to release the air.

Roll it into long strips, then cut them into small dough pieces.

Flatten the small dough pieces.

Roll it out into the shape of a ox tongue.

Add the red bean grains.

Roll from bottom to top.

The appearance when rolled up.

Pinch the sealing part together.

Then roll it out thin with a rolling pin.

Roll up from bottom to top once again.

The raw corn tortillas are ready, and a few steamed buns were also made.

Let it ferment again for 15 minutes.

After the second fermentation is complete, steam on high heat for 15 minutes.

Steamed corn and red bean roll buns.

Finished product. Very fragrant, sweet, soft, and delicious.