Traditional practice of cutting steamed bread

The traditional way of cutting steamed bread is as follows:

Ingredients: medium gluten flour, corn flour.

Accessories: corn oil, yeast, clear water.

Tools: Pots, bowls and pans.

1. Prepare medium gluten flour and corn flour.

2. Dissolve the yeast with clear water and pour it into the flour.

3. Fully mix and knead, and ferment in a warm place for 40 minutes.

4. Rub a layer of oil on the pan.

5. Put the dough evenly into the pot and flatten the surface.

6. Put the frying pan on the fire and pour 20g of water along the edge of the pan.

7. Stamp. The fire will boil the water in the pot, and the fire will slowly fry until the water is dry.