Features: golden color, with the clear fragrance of corn. Calcium, beauty, beauty.
The warm water (30 degrees) white sugar is opened, and the yeast powder is added and stirred well.
Mix the flour and corn flour, add sugar water while kneading until the dough is smooth, and cover with a damp cloth to ferment twice as much.
Use the index finger to lick some flour, insert the dough, the pit does not rebound, and does not sink, you can complete the fermentation.
The fermented dough is divided equally into small portions.
Put a little oil on the steamer to prevent sticking, and knead them into round dough, and cover them for 20 to 30 minutes. Roll the water in a cold water pot and steam for 15 minutes. Open the lid after 5 minutes. (Secondary proofing should be in place, wake up the hoe blank in your hand, feel light and fluttering)
The ratio of corn flour to flour is 1:3. When the noodles are mixed, the corn flour and flour should be thoroughly kneaded until the flour is meshed. If the corn flour and flour are not completely blended, the steamed bread will be rough and ugly after steaming. Will also slag.