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steamed corn bun
Rustic steamed cornmeal cones: half-scalded corn and millet flours with a pinch of baking soda are shaped into open-topped wotou and steamed dense yet tender, faintly sweet.
Instructions
- 1
Cornmeal, millet flour, and white flour in a ratio of 1.5:1.5:1, with an appropriate amount of baking soda added.
- 2
Scald half of the cornmeal and millet with hot water. Then mix the dough with warm water.
- 3
Knead into a dough and let it sit for 20 minutes.
- 4
Place the shaped corn buns in a steamer, cover the lid, and steam for 15 minutes. Then turn on the heat and cook for 10 minutes once the water boils.
- 5
Alright!
- 6
Let's start eating cornbread!
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Ingredients
Main Ingredients
- cornmealto taste
- Millet flourto taste
- white flourto taste
- Waterto taste
- Baking sodato taste