Patterned steamed buns

Mix g of flour with sugar and yeast, then add warm water.

Knead into a dough, cover with a lid, and set aside to ferment.

100g wheat flour, 100g cornmeal, 100g millet flour, one egg, mix with yeast, then add warm water

Knead into a dough. Cover and let it ferment for later use.

Let the white dough ferment until it doubles in size, then remove it to release the gas and roll it into a dough sheet.

Ferment the mixed dough until it doubles in size, then take it out, punch it down, and roll it into a sheet.

Organized as shown in the picture.

Roll into a roll.

Cut with a knife.

It looks very beautiful from the side.

Place into the steamer, cover with the lid, and let it undergo secondary fermentation for 20 minutes. Turn on the heat and steam for 12–15 minutes once the water boils. Turn off the heat and let it sit for two minutes before taking it out.

Off the stove.

Start eating the steamed bun!