2, 150 grams of cornmeal, 300 grams of flour into a container and mix well. The proportion of cornmeal and flour can be adjusted according to your own preferences, cornmeal more taste to rough some; white flour more taste more delicate some.
3, 3 grams of yeast into half a bowl of warm water and stir until melted, add the stirred yeast water to the flour, and then add a small amount of water, and into a relatively thin dough, this time the surface is very sticky.
4. Wet your hands and smooth the surface. Cover the surface with a damp cloth or a lid, and put it in a warm and moist place for fermentation, and ferment until it is twice as big as the original. This is the fermented dough, the internal organization is honeycomb.
5, hands wet in water, directly cupped a handful of fermented cornmeal on the corn leaves, each operation to re-wet your hands. Be sure to wet your hands haha, cornmeal is very sticky hands, hands are wet will not stick. If you do not have the bottom of the corn leaf can also be replaced with gauze, or steam grid on the brush a layer of oil can also be anti-stick.
6, all into the steamer after high heat boil to medium heat steaming 25 minutes. Steaming time and the size of the cake also has to do with the head of a large steam time to increase accordingly, the head of a small steam time to shorten. There is no sugar, but there is a light sweet flavor, as a staple food is really good.