When making corn steamed bread, it is necessary to prepare flour 200 g corn flour 100 g yeast 5 g water 270 g sugar 5 g, mix flour and corn flour evenly, and then dissolve yeast and sugar in warm water of about 35 degrees. You must ferment with warm water. If hot water can easily burn the activity of yeast to death, it must be slowly poured into flour with warm water and stirred into reed floc with chopsticks. Then knead flour and reed wadding into smooth dough and put it in a warm place for fermentation. You must ferment it twice.

Rub the fermented dough evenly on the chopping board until there are no air holes when cutting, so that the steamed bread made by venting will not shrink, and then divide it into ten small doughs or into circles or ellipses according to personal needs, so that the corn steamed bread made by secondary proofing will be fluffy and soft. It is best to put cold water in the steamer, then steam for 20 minutes, and turn off the fire for 3 minutes, so that the corn steamed bread made is soft and delicious.

Jade steamed bread has a good effect of promoting gastrointestinal peristalsis, and corn steamed bread is rich in dietary fiber, which can continuously stimulate intestinal peristalsis, improve constipation and other symptoms, absorb water and swell, and prevent and relieve abdominal pain. Dietary fiber in corn flour steamed bread can help control the increase of blood sugar, and dietary fiber can reduce the speed and degree of sugar absorption. People with unstable blood sugar or diabetics can eat corn-flour steamed bread to supplement dietary fiber to reduce the speed of sugar absorption and blood sugar, so when making corn-flour steamed bread, we must pay attention to slowly pouring the ratio of flour and water to prevent fluffy because of too much water, and we must use warm water. Don't use hot water, it's easy to burn yeast to death. Using warm water can activate yeast to ferment better. When you put it in a warm place and press it twice as big, it will have a round pit shape, which is fermentation. When exhausting, you must exhaust the air so that the steamed bread will not shrink.