1. Add yeast to the milk, mix and let stand for three minutes.
2. Add cornmeal and flour.
3. Mix well until it is slightly thinner than normal dough.
4. Wash the wolfberry.
5. Put the corn batter into the container.
6. Sprinkle medlar evenly.
7. Press in.
8. Ferment to double the size.
9. After boiling, steam for 15 minutes, turn off the heat and simmer for 5 minutes.
10. After taking it out, let it cool slightly, then demould and cut into pieces.
Tips:1. The amount of water can be adjusted according to the actual situation.
2. The ratio of corn flour and wheat flour can be adjusted. More corn flour will have a rougher taste, and more wheat flour will have a finer taste.
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