Fresh corn cake

Every year, corn is made of corn. To this year, a new approach is planned. Instead of directly steaming/fried maize, a little flour is added and the yeast fermented before the process is cooked. Just like that store -- he's got a little flour, or he won't have that soft and delicate taste. Too sure. You've poured over 100 grams of water, you've got 140 integers. The maize magma was smooth, but it had to be added to the flour that exceeded the expected amount, without reaching the desired density. 250 grams of flour, which is already the maximum limit that you want. That's it. That's it. That's it. Entering the fermentation process, starting to struggle with the steaming of a large poach or a cake. In fact, the ideal state is that it's thick and flowing, and it's a little evaporated without any mold. But in this state of affairs, if we want to be a little tatter, we have to do it in a simulator. However, the temptation to presumptuous effect at the outset, despite the reality of the present situation or the envisaged approach, is to create a single one. Frustration. There is no doubt that the paste is not limited to delimited territory and is linked to one another. Despite the desire to circle them around their own boundaries, the mess has been completed and has been evaporated. In this case, it's better to get a big circle model and steam it into a big cake. Come on, let's go. Large and small, with all kinds of shapes, only those that are surrounded can count。