Exclusive Jujube, Walnut, and Bean Dreg Cornbread

Let's take a look first.

I have previously posted the recipe for red date and walnut soy milk, you can look it up. This is the leftover soybean pulp.

Add all-purpose flour, a little cornmeal, and an appropriate amount of yeast powder.

Let the dough become smooth and place it in a warm spot to rise until it doubles in size.

This is the fermented dough. Dip your index finger in a little flour and poke a hole; it is ready if the hole does not spring back.

Knead evenly to release the air and let it sit for ten minutes.

Roll into long strips.

Divide into several portions, take one and knead it repeatedly until well mixed, be sure to put in the effort to knead it thoroughly, roll it into a ball, and then shape it into a wotou (a type of Chinese cornmeal bun).

Carefully shape all the corn buns one by one, place them in the steamer, and let them ferment for a second time for fifteen minutes.

After bringing it to a boil over high heat, steam for fifteen minutes (adjust the time according to the size).

The pot is boiling, beautiful!

Paired with your favorite shrimp paste, minced meat, etc., it's all very delicious!