White flour 500 grams of cornstarch 300 grams, baking powder 6-10 grams, baking powder 16-24 grams

Sugar moderate, according to the climate to adjust the amount of baking powder, and baking powder.

If you often do tofu flower, the home has gluconolactone, you can replace the baking powder to use gluconolactone 2: baking soda 1 ratio occupies 2.5% of the amount of flour used.

Methods

1

Mix white flour with cornstarch and baking powder

2

Mix the baking powder and sugar with lukewarm water

3

Mix the dough with the mixture and wait until it is twice as big as the baking powder

4

Parcel the dough into equal-sized pieces.

Keep kneading the dough while kneading in the dry flour, so that it makes bumpy buns and rises when you eat them

5

Keep kneading the dough until the surface is smooth

6

Steam for 30 minutes over medium heat

Materials

350g flour, 125g cornstarch, 25g milk powder, 6g dry yeast. 25g, 6g dry yeast, 300g water, corn kernels

Methods

1, mix the cornstarch and flour;

2, dissolve the dry yeast in 300g of lukewarm water;

3, mix 2 and 3 together and knead the mixture into a ball;

4, ferment for 30-40 minutes at room temperature (30 degrees);

5, put the corn kernels into the fermented ball. Add the corn kernels into the fermented dough and knead well;

6. Divide into 12 portions and put them into a steamer basket and let them rest for 20-30 minutes to double in size;

7. Turn on the heat and steam for 15-20 minutes.

Materials

Cornstarch, high-gluten flour, sugar, black sesame seeds, milk powder, milk, yeast

Methods

1, two cups of cornstarch, one cup of high-gluten flour and mix well. I prefer the texture of coarse grains, so cornstarch and high gluten flour according to the ratio of 2:1 added. If you want to be fluffier, you can make it with a 3:1 ratio of high gluten flour to cornstarch.

2, add three spoons of milk powder (can be added or not, add milk powder milk flavor is heavier), two spoons of sugar.

3, 3-5G of yeast first with the right amount of warm water.

4, then pour the yeast into the mixture of flour, add the right amount of milk and lukewarm water and well, to add a little bit, until the dough kneaded to the surface of the light, hand light, basin light.

5. Set aside to ferment until double in size.

6: Take the dough and knead it into a round shape, put it into a steamer drawer, sprinkle it with black sesame seeds, and let it wake up for a while.

7: Steam the dough in cool water for about 20 minutes.