Exclusive Cornmeal Knife-Cut Steamed Buns

Mix cornmeal, flour, and white sugar together.

Stir the yeast into warm water at about 35 degrees.

Crack an egg into the flour.

Mix with yeast water to make a smooth dough, cover with plastic wrap, and let it ferment in a warm place.

The well-fermented dough.

Take out the dough and knead it evenly, then roll it into a long rectangular thin sheet.

Roll it up from one side and cut into small pieces.

Place it in a steamer lined with corn leaves, cover, and let it rest and rise a second time.

When the steamed bread dough has grown larger and lighter, place it in a pot of cold water and steam. After the water boils and produces steam, steam for 15 minutes, then turn off the heat and let it steam with the lid on for 3 more minutes before opening.

Adding cornmeal makes the texture not as good as pure white flour, but the nutritional value is higher.