The dough in the enamel basin had proofed as much as it possibly could, so Xu Changqing gave up on the time-consuming idea of rolling noodles or making dumplings. Instead, she kneaded it directly into evenly-sized portions for steamed buns.
While the buns were steaming on the racks inside the two iron woks, she mixed some cornmeal, planning to let the dough proof and then make large cornbread flatcakes to have for lunch while at school.
This part was simple.
Later that night, she'd just have to find time to come back in, add a few ladles of water to the wok, shape the proofed dough into cakes as thick as an arm, and stick them in a circle around the inside of the wok before covering it tightly.
After finishing the prep work for the cornbread flatcakes, a rich, wheaty aroma began to waft from the other wok. Xu Changqing lowered the high flame in the stove and left the kitchen for the time being.
