The method of making corn-flour steamed buns is simple, but people who can make steamed buns can basically learn it at a glance, not to mention the technical difficulty. The taste is soft, sweet, fluffy and long-lasting but not hard.

1. Mix the flour first, 150g corn flour, 150g boiled water. Corn flour scalded with boiling water tastes more delicious. Stir with chopsticks and set aside to cool.

3. After the corn flour is cooled, add 300 grams of medium gluten flour, add 1 egg, mix well, and add yeast water.

Stir with chopsticks into a flocculent shape, then knead the dough by hand to form a smooth dough with moderate hardness;

4. Then knead into long strips and cut into small doses. I'll divide it into eight parts and round it first.

Then knead it into a shape with two sharp points in the middle, and complete the green embryo of the stick steamed stuffed bun.

5. Sprinkle dry flour on the plate to prevent sticking, put it into the green embryo, cover it with plastic wrap and ferment until it is 1.5 times larger;

6. After the dough is cooked, you can put it in the pot, preheat the pot and brush the oil, then put the fermented cornmeal sticks in the pot in turn, add water slightly higher than the bottom of the sticks, cover the pot, and simmer until the water is dry;

Then fry it slowly with a small fire, and it will take about two minutes. Turn off the heat when the bottom is crisp.

The bottom is all from Huang Cancan, and there is a strong smell of corn flour, which looks super appetizing.

Take a bite of soft, fragrant and crisp taste, and fine coarse grains are particularly popular.