Paste process: 1. Pour the yeast into warm water, stir and mix, and then let it stand for about 10 minute;
2. Put the flour and corn flour into the pot, dig a small hole in the middle, and gradually add baking soda and yeast water to stir the flour until it is flocculent;
3. Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough into the basin, cover it with a wet cloth, and put it in a warm place (about 30 degrees) for fermentation;
4. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
Make steamed bread: 1. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough not foam;
2. Knead the dough into a cylinder and cut it into small pieces with a knife.
3. Arrange the cut dough in a circle;
4. Cut a little if you don't like the round shape and turn it into a square knife to cut the steamed bread;
5. Add a proper amount of cold water to the steamer, spread wet drawer cloth or oil paper in the steamer, and put the arranged steamed bread on the drawer cloth with a certain interval in the middle;
6. Cover the pot and steam in cold water for about 30 minutes. Turn off the fire when the time is up, but don't open the lid immediately, and then open it in a few minutes.