1, corn flour and white flour are ready.
2, good dough, proofing 1 hour.
3. Knead repeatedly, knead into the shape of round steamed bread, and then make the second proofing of the kneaded steamed bread for about 15 minutes, and then steam it in the pot for 25 minutes.
4. Turn off the fire for 5 minutes, then open the lid, and the corn steamed bread will be ready.
Carp is named after the cross texture on the scales. Carp has a fat belly and tender meat. Carp is found in freshwater rivers, lakes and ponds all over