Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Recipe by Dandanyummyfood
Cooking Instructions 12–15 minutes 1 Scald the cornmeal Mix the cornmeal with boiling water until it comes together into a doughy mixture. Let it cool until warm to the touch. 2 Mix the dough Add the egg, flour, yeast, sugar, warm water and melted butter mixture. Knead until the dough is smooth and soft. 3 Shape and rise Divide the dough into 10 equal pieces, roll each piece into a ball, and place on parchment paper or a greased steamer tray. Cover and let them rise in a warm place until noticeably puffy. 4 Steam Bring water in the steamer to a boil. Steam over high heat for 12–15 minutes. After steaming, turn off the heat and let them rest for 2–3 minutes before opening the lid to prevent shrinking. 1 Scald the cornmeal Mix the cornmeal with boiling water until it comes together into a doughy mixture. Let it cool until warm to the touch. 1 Scald the cornmeal Mix the cornmeal with boiling water until it comes together into a doughy mixture. Let it cool until warm to the touch. 2 Mix the dough Add the egg, flour, yeast, sugar, warm water and melted butter mixture. Knead until the dough is smooth and soft. 2 Mix the dough Add the egg, flour, yeast, sugar, warm water and melted butter mixture. Knead until the dough is smooth and soft. 3 Shape and rise Divide the dough into 10 equal pieces, roll each piece into a ball, and place on parchment paper or a greased steamer tray. Cover and let them rise in a warm place until noticeably puffy. 3 Shape and rise Divide the dough into 10 equal pieces, roll each piece into a ball, and place on parchment paper or a greased steamer tray. Cover and let them rise in a warm place until noticeably puffy. 4 Steam Bring water in the steamer to a boil. Steam over high heat for 12–15 minutes. After steaming, turn off the heat and let them rest for 2–3 minutes before opening the lid to prevent shrinking. 4 Steam Bring water in the steamer to a boil. Steam over high heat for 12–15 minutes. After steaming, turn off the heat and let them rest for 2–3 minutes before opening the lid to prevent shrinking. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gheymeh Tomato Basil Chicken Espresso Chocolate Chip Cookies Slow Cooker Brisket Tomato Omelette Gheymeh Tomato Basil Chicken Espresso Chocolate Chip Cookies Slow Cooker Brisket Tomato Omelette Guava Salad Thai style Mousambi Mint Mocktail Mango Boba Sago (芒果啵啵西米露) Feta Pasta Recipe Espresso Chocolate Chip Cookies Slow Cooker Brisket Brisket Sliders Rolo Brownies Tomato Basil Chicken Creamy Chicken Pasta with Sun Dried Tomatoes Guava Salad Thai style Mousambi Mint Mocktail Mango Boba Sago (芒果啵啵西米露) Feta Pasta Recipe Espresso Chocolate Chip Cookies Slow Cooker Brisket Brisket Sliders Rolo Brownies Tomato Basil Chicken Creamy Chicken Pasta with Sun Dried Tomatoes