1. Main ingredients: 200 grams of flour, 200 grams of cornmeal, 3 grams of yeast powder, appropriate amount of milk, appropriate amount of bean paste
2. Mix the flour, cornmeal, and yeast powder evenly, and add warm milk in portions.
3. Knead it into a smooth and soft dough and cover it with plastic wrap to proof it.
4. The dough can be fermented to 2 times the size
5. The proofed dough is kneaded and exhausted again.
6. Add doses, each about 50 grams.
7. Roll out into a thick dough and add red bean paste.
8. Tighten your mouth like a bun.
9. Gently roll it into a stick shape on the chopping board and tidy it up a bit.
10. After everything is done, cover with plastic wrap and proof it for a second time for 20 minutes.
11. Put a little oil in the pot and put it into the fermented raw embryo, and fry slowly until the bottom is slightly yellow.
12. Pour in water, about 1/3 of the steamed bun, fasten the lid, and fry for 10 minutes on medium and small fire.
13. Hearing the sizzle in the pot, the soup is almost dry, open the lid.
14. Look, it's golden brown and crisp, noisy and soft.
