1. Put corn oil, sugar, and flour in a basin.
2. Mix well with chopsticks.
3. The yeast is melted in water.
4. Pour the yeast water while stirring with chopsticks, stirring until fluffy.
5. Knead it into a smooth dough with your hands.
6. Cover with plastic wrap and allow for 30 minutes.
7. After 30 minutes, the dough has risen.
8. Take out the kneaded noodles to exhaust, and finally knead into a circle.
9. Roll out into a 0.5cm thick rectangle.
10. Roll up from bottom to top.
11. Cut into small pieces, not too narrow.
12. Put it in the Dongling multifunctional pot for proofing for 30 minutes.
13. After 30 minutes, steam in a pot on cold water for 20 minutes, turn off the heat after steaming, and then lift the lid after 5 minutes of stuffing.
Tips:1. The ratio of cornmeal to flour can be adjusted according to your preference.
2. The sugar in the flour can also be omitted.
