Water: Use warm water in the winter, cold water in the summer
150 to 160 g
Put the cornmeal in a heatproof dish, and pour boiling hot water over it. Mix with chopsticks, then bring together with a spatula. Cover with plastic wrap. (This is the cornmeal hot water dough.)
Leave at room temperature until cool, and use as-is. During the hot summer months cool it in the refrigerator. Make sure it won't affect the temperature of the dough when you knead it.
Put the yudane and all the other ingredients except for the butter in a bread machine, and start the 'dough only' program. Add the butter 7 to 8 minutes into the program.
When the dough is done, divide it into 3 portions and round off each portion. Leave to rest for 15 minutes. In the wintertime, moisten and wring out a kitchen towel and microwave it for 20 seconds. Cover the dough with the kitchen towel.
Round off the dough balls again, put into the bread pan and leave to rise (2nd rising) until the pan is 80 to 90% full.
Bake for 16 minutes at 200°C. Turn the pan on its side, bake for 7 minutes, then turn on the other side and bake for another 7 minutes. Drop the pan on a counter top to 'shock' it, and take the bread out. Cool on a rack.
If you use 60 g of boiling water and 190 g of water, the bread won't be as pillowy, but it will have a crispier texture.
Story Behind this Recipe
I discovered a "cornmeal dough" in a cookbook. I was fascinated by this, and wanted to use this. After several experiments with ingredient ratios, I was able to create this recipe.
If you just use the hot water dough, it will have a crumbly texture since it's made of cornmeal. But if you touch it with your hands it turns sticky and glue-like. However, since it's less sticky and glutinous than regular hot water dough made with wheat flour, it doesn't affect the kneading or rising, so it's easy to use. Please be sure to use absolutely boiling hot water, to turn the flour glutinous!