Chinese Food

Cooking Steps

1. 

   Step1:Corn flour (100% corn flour, 133% water) was soaked the night befor

2. 

   Step2:Making sponge ferment head - mix the soaked corn paste with 50% high flour, clear water and yeast for about one hour at room temperature the next day

3. 

   Step3:Until the head of the sponge begins to foam

4. 

   Step4:Mix the head evenly with all the rest of the material

5. 

   Step5:Into blender or hand and face

6. 

   Step6:The dough is sticky but not touching. It has toughness

7. 

   Step7:Put the dough in a container, cover with plastic wrap, and let it stand at room temperature and ferment to twice the size

8. 

   Step8:The fermented dough is flapped with big bubbles, reshaped, placed in a mold, and finally fermented

9. 

   Step9:Send the dough to 80% of the mold position. Spray water on the surface. Sprinkle cornmeal. Put it into the oven. Bake at 120 ℃ and 150 ℃ for 30 minutes (set the temperature according to the oven conditions).