Cornmeal Knife-Cut Steamed Buns

Name: Cornmeal Knife-Cut Steamed Buns
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 350 g All-purpose flour; 150 g fine cornmeal; 120 g boiling water; 2 piece Egg; 40 g Sugar; 5 g Yeast; 10-15g Lard

Knife-cut steamed buns where scalded cornmeal, eggs, sugar and lard are kneaded into a smooth dough, proofed to double, then sliced and steamed into fluffy squares with a faint corn aroma.

1 hrNewMedium Staple Food Steam Sweet

Instructions

1
Add 120 grams of boiling water to the cornmeal.
2
Stir evenly.
3
Add sugar, and stir evenly again.
4
Add 2 eggs.
5
Gram of flour.
6
Kluyveromyces.
7
Stir evenly until there are large clumps and no dry powder remains.
8
Add 15 grams of lard and mix evenly.
9
Knead it by hand into a smooth dough.
10
Pour the income into a large bowl and cover it with plastic wrap.
11
Place in a warm spot to ferment until it doubles in size (now the temperature is high, about 40 minutes).
12
The fermentation is done.
13
The fermented dough is degassed, kneaded smooth again, and rolled into a large sheet.
14
Brush on a little water and roll it up.
15
Cut into evenly sized pieces and tidy them up.
16
Place them into the steamer in order, leaving gaps in between. Let them rise a second time. The raw buns should feel light when lifted, and they will be ready when they quickly spring back after being pressed (about 20 minutes).
17
After the time is up, put cold water on the pot, use high heat, steam for 12–15 minutes after it starts to produce steam, then steam for another 3 minutes on low heat and it's done.
18
It's done cooking.
19
Finished product image.
20
Finished product picture, please appreciate.