1. Mix the dough first. Add half a bowl of corn flour and a bowl of white flour to a small pot, then add a small amount of yeast powder and warm water, stir slowly and evenly, knead into dough, cover it and put it in a warm place for fermentation.

2. After about two hours, the dough will ferment, which is twice as big as the original dough and has a large mesh. Take it out and put it on the chopping board to knead the dough for a while and knead it into long strips.

3. Evenly cut the kneaded flour into five small cubes with similar size, cut three squares, knead two circles, put them on the steamed rice husk covered with tarpaulin, add cold water to the pot, cover the pot and wake up again for about 10 minutes.

4. 10 minutes later, you can see that the steamed bread has obviously become fat and can be steamed on fire. After the water boils, the fire will steam for 20 minutes. Turn off the fire for about 3 minutes, then take out the steamed bread and let it cool.