50 grams of mung bean powder

50 grams of corn flour

600g flour

Baking powder10g (approx. )

Salt 1 g

Sugar 1 g food

Proper amount of water

Recipe practice:

1. Mix mung bean flour, corn flour and flour evenly.

2. Make a nest in the center of the flour, add yeast powder, salt and sugar, and then add a proper amount of water (I forget the exact number of milliliters of the cup) to knead it into a moderately hard and soft dough.

3. Cover the wet drawer cloth and pot cover and stew for 20-30 minutes.

4. Knead the dough smoothly, make a uniform preparation, and then knead it separately.

5. Spread the wet cloth on the steamer, add the kneaded steamed bread agent, and steam on high fire for 10- 15 minutes.

Recipe tip:

1, mung bean powder and corn powder are relatively fine.

2. The hardness of dough is slightly softer than that of noodles.

I'm used to using water and flour directly on the drinking machine, and I don't have the habit of using cups, so I always use a proper amount of water instead. Next time, I must remember to write down the exact number of water used!

The consumption of dry yeast in summer is also less than that in winter, and I don't have a spoon, so it is a rough figure.

Because it is summer, there is no need for secondary fermentation to avoid dough souring.