Ingredients: 500 grams of cornmeal, 200 grams of flour, sugar, moderate. Practice: put cornstarch and flour, the ratio is 5 to 2. You can reduce the proportion of taste varies. First stirred evenly before scalding, take a chopstick, while slowly dripping into the boiling water general stirring, kneaded after waking up for 10 minutes, block shaping, kneading the nest because you have to operate with two hands is in no one to take a picture, anyway, is the use of thumbs into the shape of the nest, boiling water on the pot to steam 20 minutes can be.

2, practice two

Ingredients: 250 grams of cornstarch, 50 grams of sugar, and the right amount of corn flour, baking powder, sugar, warm water. Practice: Sieve the corn flour and pour it into a basin, add sugar and baking powder to the basin and mix the ingredients well. Slowly add the warm water into the bowl, stirring while pouring and mixing well. Knead the dough into a fine, elastic ball and let it rest in a warm place for 30 minutes. Shape the dough into a long strip and cut into 30g pieces with a knife. Shape the dosage into a ball and insert your thumb into the bottom of the dough to form a hollow cone. The nest evenly spread out in the steamer, the pot poured into the appropriate amount of water, steam up, put the steam drawer, high heat 15 minutes can be out of the cage.

3, practice three

Ingredients: 200 grams of fine cornmeal, 50 grams of soybean meal, 50 grams of low-gluten flour, 100 grams of granulated sugar, 5 grams of baking powder, 20 grams of unsalted butter, 150 grams of warm water. Directions: Mix fine cornmeal, soybean meal, low gluten flour and sugar, then add 70℃ warm water and knead well, then add cream and baking powder and knead until well blended. Then add the cream and baking powder and knead until well blended. Divide Method 1 into 20 equal portions, knead into hollow cones, and place in a steamer basket and steam over high heat for about 15 minutes.