200 grams of flour

70g cooked highland barley flour.

Water 200 grams

Yeast 1/4 teaspoons

working methods

1 Flour is mixed with highland barley flour, and yeast is dissolved in water.

Make dough with water and flour.

3 room temperature fermentation 65438 0 hours.

4 exhaust, divided into small doses of 50 grams.

5 round, slightly flat, cut a cross in the middle of the face with scissors, and put a corn leaf anti-sticking pot under it.

6. Put it into a steamer, ferment for 20 minutes for the second time, and simmer for 20 minutes, that is, turn off the fire for 5 minutes to uncover.