1. Pour all corn flour, white flour, and milk powder into a large bowl.
2. Add sugar to warm water and stir to melt.
3. Add the yeast and stir.
4. Beat an egg into the flour.
5. Pour the yeast water into the flour and stir.
6. Stir it into a paste without dry flour.
7. Cover with plastic wrap and refrigerate to ferment overnight, or ferment twice as large in a warm place.
8. After the fermented batter, stir gently with chopsticks.
9. Pour the batter into the piping bag.
10. The mold is smeared with vegetable oil to prevent sticking.
11. Squeeze the batter into the mold and decorate the surface with a little chopped dried cranberry.
12. Put it in a steamer and steam on high heat for 20 minutes, stuffing for 3 minutes.
13. Finished product.
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