1. The cornmeal is blanched with boiling water until it is loose and placed until slightly cool
2. Add eggs, yeast and sugar and mix well
3. Add 100 grams of flour and mix into flocculent
4. Knead into a smooth dough, seal and proof for 1 hour
5. Put flour, salt, five-spice powder, edible oil, chopped green onion in an empty bowl and mix well to make shortbread.
6. The proofed dough is honeycomb-shaped
7. Knead the dough and roll it out into a rectangular shape
8. Pour the shortbread and smooth it out
9. Cut it like this
10. Fold it up and squeeze it tightly
11. Roll it out into a thicker rectangle
12. Put it in the steamer and let it rise again for 15 minutes
13. Turn on high heat and steam until steaming, then steam for another 15 minutes, turn off the heat and simmer for 3 minutes to boil.
14. Remove from the steamer, preheat the electric baking pan, brush oil on both sides, fry until golden on both sides, then cut into pieces.
15. Soft and multi-layered
