Exercise 1

Ingredients: 400g special flour for steamed bread (low gluten flour), corn flour 100g, one tablespoon sugar, soybean flour 1, 2 tablespoons dry yeast, baking powder 1, salad oil 1, and 220ml warm water.

Practice: dissolve yeast powder and sugar in warm water, mix with other materials, and put them in a bread machine to stir until smooth. Put the stirred dough in a sealed place for 20 minutes. After 20 minutes, take out the dough and knead until it is smooth and plastic. Heat the water in the steamer, put the dough into it after setting, and steam it on medium heat for about 30 minutes 15 minutes.

Exercise 2

Ingredients: corn flour, white flour, milk, sugar, eggs, yeast. The ratio is 80% corn flour, 20% white flour, 2 eggs and a handful of sugar (no standard).

Practice: First pour half of the milk into boiling water, pour 80% corn flour, and stir with chopsticks. Cook only half the corn flour. ) When it is cold, knead it by hand, add sugar, beat in eggs, add 20% white flour, and knead the other half of milk with yeast. Be careful not to make them too hard. When it boils, add a little baking soda and knead it into dough (you don't need a panel, just knead it in a basin). After kneading, wake up 10 minutes, and you can put it in the pot and start steaming.

Exercise 3

Ingredients: corn flour and white flour.

Practice: add one-third of corn flour when mixing flour, mix the two kinds of flour and put them in a warm place for fermentation (it is best to put an old flour fertilizer so that it can be done thoroughly). If it is really not available, you can also use yeast (commonly sold in supermarkets). Add a little alkaline flour or baking soda when the dough is ready. If it is too thin, add a little flour and knead it on the chopping board. Be sure to rub it thoroughly. Put the kneaded flour on the chopping board and wake it for 5 minutes. 3. Knead the ingredients into steamed bread dough. Knead it and put it on the chopping board to wake it up for 5 minutes. 4. Boil the water in the steamer and put it in the woken steamed bread. The fermentation and production process is similar to that of steamed bread, except that some corn flour is added to the dough.