1. Take out 15 grams of flour and mix with 30 grams of boiling water
2. Stir to cool, add sugar and continue to stir
3. Stir the yeast into the water to form a paste
4. Mix the two evenly into this state
5. Then mix the beaten fresh corn juice (forgot to take pictures), I use a yellow fruit corn and a colorful waxy corn to be beaten, add the remaining flour, and mix well.
6. Put it in an oven at 35°C and ferment for more than one hour, and you can see that the volume has doubled.
7. Pour it into an 8-inch cake mold, put your favorite preserved fruit on it, and steam it in a pot on cold water for 20-25 minutes. Because I don’t like the smell of oil, I use a silicone pad to separate it, which is convenient for taking it out after it cools down.
8. Take a bite of milk, wheat, and corn. The layered and superimposed taste fills the whole mouth. The delicious and nutritious healthy breakfast early in the morning is very popular with friends of all ages.
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