1. Put 220 grams of warm water and 430 grams of flour in the dough mixer. 70 grams of corn flour, 5 grams of yeast, 20 grams of white sugar, stir for 10 minutes to form a dough.
2. Fermentation 2 times the size (in a honeycomb shape)
3. Stir the dough again for ten minutes.
4. Cut 4 corn ham sausages in the middle, then cut again on both sides. There are 16 in total.
5. The dough is also divided into 16 small doughs. Take one dough and knead it into a long strip. Put an appropriate amount of fish floss on the ham.
6. The dough is wrapped around the ham in a circle (you can make another circle when it grows)
7. Prepared ham rolls.
8. Put it in a steamer with oil.
9. The second fermentation is twice the size. (In winter, you can sit and heat it in 50 degrees of warm water and let it stand for one hour)
10. Steam on high heat for 15 minutes and simmer for 5 minutes.
