Malang Cornbread Exclusive

Fresh Malan sprouts.

Clean thoroughly.

Washed Malan greens.

Bring a pot to a boil, add Malantou, stir with chopsticks, and remove after about 30 seconds.

Prepare a basin of cold water in advance, and transfer it into the cold water to cool.

After cooling, gently squeeze out the water.

Chop into small pieces, not too fine, about 0.5 cm; too fine and it loses its texture.

Put the chopped Malantou into the bowl.

Add 300 grams of cornmeal.

Add 5 grams of baking powder. The baking powder here is not used for fermentation; it is to make the corn buns fluffy and not hard after cooling.

Add 145 grams of water and stir until it becomes a flaky texture, like this.

Put in the flour and knead into a smooth dough like this.

Divide the kneaded dough into 12 pieces of equal size.

Take a portion of dough and make a hollow in the middle, like this shape.

Place the prepared raw dough pieces into the steamer basket one by one.

Cover with a lid and let the dough rest for 15-20 minutes to allow the baking powder to create a fluffy effect.

Add water to the pot and bring it to a boil.

Place the rested raw dough.

Steam on high heat for 10 minutes, then turn off the heat.

Stop for three minutes and open the lid, the steamed corn buns are green and glossy when done.

Add a little chili sauce, it's delicious.