Ingredients for two types of steamed buns
| Corn flour 100g | Plain flour 150g |
| Yeast 3g | Boiling water 100ml |
Instructions for two types of steamed buns
Step 1
Soak the corn flour in boiling water to release fragrance and soften the flour. If the corn flour is slightly coarse, choose the finest one for steaming buns.
Step 2
Mix the corn flour with plain flour, knead until warm but not hot. Add yeast and knead into a dough. It’s super simple.
Step 3
Set aside and let it rise to double its size. Look for the silk nest (known as “hebei + northeast” term) which are air pockets according to my mom.
Step 4
Shape the dough into buns with pointed and raised tops to prevent collapsing. Let it rise again for 15-20 minutes, cover with a damp cloth on the surface to prevent cracking. When it feels light, steam over boiling water on medium-low heat for 20 minutes. Remove from heat.
