Ingredients: 300 grams of medium gluten flour, 200 grams of glutinous rice flour, 25 grams of fine sugar/kloc-0, 370 grams of water, 0/30 grams of white wine/kloc-0, 4 grams of dry yeast, and a little medlar or jujube.

Exercise:

1. Weigh the materials and pour the fine sugar into water to melt.

2. Pour liqueur into sugar water and stir well.

3. Mix the medium gluten flour, glutinous rice flour and dry yeast.

4. Slowly pour the mixture of sugar water and liqueur into the powder and stir it with chopsticks. A successful batter is a fluid, not a lump. The stirred batter should be fermented 1.5 to 2 hours.

5. Pour the batter evenly into the two molds, decorate the surface with some medlar, and steam it in a steamer. After the water boils, steam for 30 to 35 minutes.

The test method is that chopsticks will not stick when inserted. After steaming, stew for three minutes, take it out, pour it on an oiled plate and slowly remove the gauze. If the gauze sticks to the hair cake, you can brush some hot water on the gauze with a brush, which will be easy to remove.