Sure. The method of steamed bread: soak the cleaned corn residue in hot milky corn juice, add yeast after the corn juice is cooled, and leave it for 10 minute. Mix wheat flour and corn flour, pour corn juice and corn grits into the flour, add white sugar and vegetable oil, mix well, and knead into dough in "three light" state. Ferment the dough at room temperature to twice its original value, and divide the dough into two parts.

Wheat flour can be used to make steamed bread.

The practice of steamed bread:

1, soak the cleaned corn residue with hot milky corn juice, add yeast after the corn juice is cooled, and leave it for 10 minute.

2. Mix wheat flour and corn flour, pour corn juice and corn grits into the flour, add white sugar and vegetable oil, mix well, and knead into "three-light" dough.

3. Ferment the dough at room temperature to twice the original amount, and divide the dough into two parts.

4. Roll each portion of dough into a rectangle, then roll it into a cylinder, knead it into a cylinder with equal thickness, cut it into 6 portions, put it on a steaming tray, cover the lid, and finally ferment for about 20 minutes.

5. Steam for about 15 minutes with medium fire, and simmer for 5 minutes after turning off the fire.