1. Wash the yuqian, add some oil and salt and mix well.
2. Put the flour in the basin.
3. Add yeast and water and knead to form a harder dough and ferment. Because there is more corn flour, it will not ferment to a large extent, and it will be enough to spread until the dough is completely loose and cracked.
4. Place it on a panel covered with dry powder, squeeze the elm money into the dough, knead it for a while, and knead it thoroughly.
5. Cut the agent.
6. Make it into a steamed bun shape.
7. The open nest in the middle is made into a nest to make it more familiar.
8. Put it on oiled paper, put on the steamer, and let it rise for 15 to 20 minutes.
9. Put a pot on cold water and let it breathe for about 18 minutes.
Tips:The dough should be firmer, because elm money will be added later, the steamed dough will collapse if the dough is too soft.
The noodles will be bigger because it will swell after fermentation.
