Ingredients: rice 1 00g, formula milk 95ml, yeast 1 g, black sesame1g, and low-gluten flour 35g.

Specific practices:

1. Soak rice for 4 hours in advance, add formula milk to the soaked rice, and beat it for 5 minutes with a supplementary food machine to make rice paste.

2. Sieve the beaten rice paste to remove rice residue, add low-gluten flour and yeast, stir well, cover with plastic wrap and ferment.

There are many bubbles on the fermented rice paste. Stir and exhaust with chopsticks, and pour the rice paste into the paper bag.

4. Brush the complementary food oil on the mold, sprinkle sesame seeds, squeeze the rice paste into the mold (8 minutes full), cover it with plastic wrap, punch a few holes, and put it in the pot for secondary fermentation 15 minutes.

5. Steam in cold water for 20 minutes and stuffy for 5 minutes, which is convenient for demoulding after cooling.