1. Put the yeast in the milk and let it stand for a while. Pour it into flour and knead it into a smooth dough. Cover with wet cloth or plastic wrap for fermentation.

2. Pour the hot boiled water into the corn flour and stir it quickly to break the corn flour. Let it cool for later use.

3. When the white dough is fermented to twice the size, pour in the scalded corn flour.

4. Re-knead into a smooth dough. At this time, the dough is sticky, so you can add a little flour. Continue to cover the fermentation with wet cloth or plastic wrap.

5. Ferment to twice the size.

6. Long growth segment, divided into four parts.

7. Circle them separately. Put the wet cloth into the steamer, put the steamed bread after the water boils. Steam on high fire for ten minutes. After turning off the fire, don't lift the lid in a hurry, wait for five minutes.