Wotou method puts less glutinous rice flour, and Wotou will be slightly smaller. Ingredients: 400g of old corn flour, 0/00g of glutinous rice flour/kloc-,80g of sugar and 250g of boiled water. Output: 1. Mix 400 grams of old corn flour, 100 grams of glutinous rice flour and 80 grams of white sugar evenly, blanch with 250 grams of boiling water until 78% is ripe, and prepare corn dough. 2. Take 50 grams of corn dough and knead it into a ball by hand, and then knead it into a pagoda. 3. Take the steamer, wash it, brush it with oil, then put it into the blank, put it on high fire, and steam it on the water pot for 10 to 5 minutes. Pure corn flour products are golden yellow after cooking. If you add some cooked soybean flour, the steamed corn steamed bread will be darker and darker in color, but mellow in taste and rich in nutrition. The food used to make corn steamed bread is called mixed flour, not only corn flour (that is, corn flour), but also millet flour and soybean or glutinous rice flour. The mixed noodles should be scalded with boiling water first, which will keep the shape of Wowotou and taste good. This step is very important. One thumb is in the kitchen and nine fingers are pointing out. They move together, knead into a tower shape with a hollow center and a big tip and a big bottom, and steam it in a cage. Therefore, Wotou is also called "Golden Pagoda" or nicknamed "one inside and nine outside", and I hope to adopt it.