Golden Layered Corn Steamed Bread

Ingredients

Corn Batter Starter:

• 100g cornmeal

• 100g boiling water

• 2 eggs

• 5g white sugar

• 3g yeast powder

Dough Ingredients:

• 200g all-purpose flour

• 15g neutral oil (e.g. canola or vegetable)

For Assembly:

• Extra oil for brushing

• Water (for brushing surface)

• White sesame seeds (for topping)

Instructions

1. Make Corn Batter Starter:
   In a large bowl, add 100g cornmeal and pour in 100g boiling water. Mix well until a crumbly texture forms. Let it cool until warm.
   Add 2 eggs, 5g sugar, and 3g yeast. Stir to form a smooth, thin batter.

2. Form the Dough:
   Add 200g all-purpose flour to the corn batter and mix until it forms a dough.
   Pour in 15g oil and knead thoroughly until the dough is smooth and elastic.

3. Roll and Layer the Dough:
   Roll the dough into a large rectangular sheet. Brush the surface evenly with oil.
   Cut three slits on each of the long sides (but not all the way through the center).
   Fold both long sides inward toward the center, overlapping slightly.
   Continue folding the dough toward the center from both sides to create multiple layers. Press and tighten the corners to secure the shape.

4. Final Shaping:
   Lightly roll out the layered dough again to flatten slightly.
   Brush the surface with a bit of water and sprinkle with white sesame seeds. Gently press the seeds in with a rolling pin.

5. Proof:
   Place the dough on parchment paper inside a steamer basket. Add warm water to the pot (below the basket) and cover. Let it rest and rise for 30 minutes.

6. Steam the Bread:
   Once proofed, steam over high heat for 15 minutes after the water begins boiling.
   Remove from heat and let rest 5 minutes before uncovering to prevent shrinkage.

7. Slice and Serve:
   Cut the bread into thick slices to reveal the delicate layers. Enjoy warm or store in an airtight container for up to 3 days.