Material: 320g corn flour (yellow).

Accessories: bean flour 160g.

The practice of corn steamed bread:

1. Put the fine corn flour and soybean flour into a basin, gradually add warm water and knead evenly to make the dough flexible and firm;

2. Knead the dough evenly, knead it into round strips, and then pick it into flour;

3. Dip your right hand in cold water and rub it at the heart of your left hand to avoid sticking your hands when pinching;

4. Take the batter and put it in the heart of the left hand, rub it with the fingers of the right hand several times to soften the air-dried epidermis, then knead the hands into a ball and put it in the heart of the left hand;

5. Dip your right hand in cold water, drill 1 hole in the middle of the ball, rotate your fingers while drilling, and pinch your left thumb and middle finger together at the same time;

6. Pinch the top of the steamed bread into a pointed shape until the steamed bread is 0.3 cm thick and the inner wall and outer surface are smooth. Steam the upper drawer for 20 minutes with high fire.