Approximately 1:3. When steaming steamed bread, the mixing ratio of corn flour and white flour can be adjusted according to personal taste and needs. Generally speaking, in order to maintain the taste and nutritional balance of steamed bread, it is suggested that the ratio of corn flour to white flour should be controlled at about 1:3, that is, 300 grams of white flour should be added to every 100 gram of corn flour. This ratio can not only keep the unique flavor and nutritional value of corn flour, but also ensure the delicate and soft taste of steamed bread. In the process of making, you can first mix corn flour and white flour evenly, and then add a proper amount of warm water and yeast to knead into a smooth dough. Next, put the dough in a warm place for fermentation, expand it to twice its original size, and then knead it into shape. Put the steamed bread in a steamer, pay attention to the temperature and time to avoid the steamed bread being too hard or too soft. Steamed steamed bread is soft and delicious, which is not only delicious and nutritious, but also meets people's pursuit of healthy diet. In a word, the mixing ratio of corn flour and white flour is one of the important factors to be considered when making steamed bread. Delicious steamed bread can be made through reasonable collocation and fine production technology.