1. The yeast and sugar are melted in warm water, slowly add the powder, mix into a flocculent shape, then knead into a smooth dough, after sealing, put it in a place of about 25 degrees to ferment for half an hour
2. Take out the fermented dough and put it on the counter, knead it and vent it evenly, divide it into suitable small doses, and then divide each dose into two large doses and one small one, knead it into an oval shape, and roll it into a thick bun. Dough
3. Cut out small squares on the big noodles, cut out dense stripes on the small noodles, cut the middle three-thirds to make corn leaves, then roll the big noodles into a roll, make corn cobs, and wrap the small noodles Big dough, corn on the cob with leaves is ready
4. Put it in a steamer, boil over high heat, steam for 8 minutes after the steam, turn off the heat and simmer for 2 minutes.
Tips:The temperature of the warm water should not exceed 40 degrees. Too hot will scald the yeast, and it should not be lower than 30 degrees. Too low will delay or affect the fermentation effect.
