Corn flour Steamed rolls

1. Finished product drawings.

2. Production method: 400g of flour, 100g of corn flour, 5g of yeast, and 270g of room temperature water. Start and face function keys.

3. Face and relax for 15 minutes. Roll out the long pieces, sprinkle an appropriate amount of flour and salt.

4. Roll up from one side and cut small pieces with a knife.

5. Two green billets are stacked together.

6. Use chopsticks to press in the middle and do not break it.

7. Stretch and twist both sides of the raw material, then fold and squeeze the ends together.

8. Complete everything.

9. Double the size of the second awakening and steam over high heat for 15 minutes.

10. Simmer for a while, then take out the pot.

11. Finished product drawings.

12. Finished product drawings.

13. Finished product drawings.