Corn flour 150g, flour 350g, yeast powder 6,

Steps of making two-in-one big steamed bread

1, blanch the corn flour with boiling water, and add flour and yeast powder when it is not scalded.

2. Knead into dough and seal it for fermentation.

3. 90 minutes after fermentation.

4. Take out the dough, exhaust it, divide it into dough embryos with the same size and knead it into steamed bread.

The surface of tomorrow is kneaded.

6. Turn the dough embryo of steamed bread several times in your hand.

7. The bottom of the steamed bread will be flattened.

8. The secondary fermented steamed bread can be placed in a basin of warm water or covered with a wet cloth.

9. The steamed bread steamed on the fire for 25 minutes is out of the pot.

skill

1, corn flour is divided into coarse flour and fine flour. This recipe uses fine flour.

2. Coarse noodles are generally used to cook porridge.

3. Blanch the corn flour with boiling water, add flour and yeast powder and knead the flour at low temperature.