Cornmeal, a type of flour that poses quite a challenge for average chefs to handle.
For newcomers, cornmeal is hell-level difficulty, as it is hard to form into dough when kneading. The purer the cornmeal, the harder it is to form, as seen from the moldy cornmeal buns made by Hui Niang in Chen Huihong's first life.
Those buns, let alone making them into shapes, were good enough if you could roughly mold them into irregular forms and steam them until cooked.
If a chef can use their exceptional kneading skills to overcome the kneading hurdle, they would face a brand new and even more challenging problem in the subsequent process—unpalatable taste.
