Prepare corn puree by blending cooked corn kernels in a blender until creamy. Set aside.Note: you'll need 1 cup of corn puree. Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.
Add the corn puree and the water to the dry ingredients
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
Add the oil, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until doubled, about 60-90 minutes****
Meanwhile, prepare the filling. In a medium skillet, cook 1 ½ cup of corn with the mayo, and parmesan cheese until hot and bubbly. Mix in the parsley at the end. Set aside to cool.
When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.
Use a rolling pin to roll out each piece of dough into a round flat disc. Place 2 Tbsp of the corn-cheese filling and top with 1 slice of fresh mozarella cheese.
Wrap the dough pieces around the filling and place them on a piece of parchment square, or a sheet of steamer paper.
Cover and let rise for 20-30 minutes.
Meanwhile, boil water and prepare the steamer
Transfer the buns to the steaming pan and steam the buns for 15 minutes
Enjoy!
Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.