Soft and Fluffy Cornmeal Mantou

Steps

1. 1

   Whisk the fine cornmeal and all-purpose flour together in a mixing bowl until evenly distributed.

2. 2

   In a measuring cup, combine the water, yeast, sugar, and eggs. Whisk thoroughly until no obvious streaks of egg white remain.

3. 3

   Pour the wet mixture into the dry ingredients, stirring as you pour until the dough begins to come together.

4. 4

   Add the melted butter. Knead by hand until all the dry flour is absorbed and the dough is smooth, elastic, soft, and pliable, about 5 minutes; it should not be sticky.

   Start 5-minute timer
5. 5

   Shape the dough into a long log and cut it into 12 even pieces. For classic knife-cut mantou, leave the pieces as cut; alternatively, shape each piece into a smooth ball for round buns.

6. 6

   Place each bun on a small piece of parchment paper to prevent sticking. Arrange them in a steamer with space between them, since they will double in size.

7. 7

   Let the buns proof for 1½–2 hours, or until doubled in size.

   Start 2-hour timer
8. 8

   Fill a pot with water and set the steamer over it. Bring the water to a boil.

9. 9

   Once water boils and steam escapes from the lid, reduce the heat to medium and steam the buns for 15 minutes.

   Start 15-minute timer
10. 10

    Turn off the heat and leave the lid closed. Let the buns rest in the steamer for 5 minutes before serving.

    Start 5-minute timer