1. Put the fine cornmeal, soybean powder, white sugar powder, and baking powder into a container, mix well, add warm water to make a dough, cover with a plastic wrap for heat preservation, moisture retention, and fermentation. When the dough rises and cracks, take it out and knead it.
2. The dough is divided into small doses and rounded into balls.
3. Dip a little water on your hands and knead it into a wovotou.
4. The squeezed Xiaowowotou green body.
5. Put the steamer on the heat, let the pot on the cold water, steam on high heat for 25 minutes, turn off the heat and steam for 5 minutes.
6. The finished product is out of the pot.
