1. Prepare the required raw materials
2. The cornmeal is blanched thoroughly with boiling water. If there is no dry flour, stir it into a snowflake shape and set aside
3. Put all the main ingredients into the bread bucket, put the blanched cornmeal, and start the kneading program for 15 minutes
4. Take out and knead it with your hands to form a uniform dough
5. Cover with plastic wrap and ferment until the dough is twice as large as the original dough.
6. Knead the dough until it is completely exhausted and divide into 16 equal parts.
7. Knead the dough into finger-thick strips
8. Pinch one end of a group of 4 sticks together, and the third stick up.
9. Cross left and right first, then cross up and down until a four-strand twist braid is formed
10. Put the twisted mantou on the steamer in the pot and let it stand for 20 minutes.
11. Cover and bring to a boil. Turn to low heat and steam for 20 minutes.
