The yeast corn evaporation cake

I've been making the powdered version of my hair cake, but it's not easy. Once again, when you want to use frozen corn in the fridge, you suddenly want to try the yeast. It's not as hard as a powdered version, it's just a little bit more time. Counting the hours, setting up the pasta early in the morning, covering it with a red film, in a visible position and then going out. Back at noon, I saw the face of the face swelling to the desired height. It's not too late to put the face on the pan and evaporate the pastry before doing anything else. The yeast is so high in the pot that it starts to retort, but it retains its inflation. After that, it looked empty and loose, and it tasted like sticky. Without elasticity, it must not be squeezed or become a solid mass. It appears that the corn is either making a powdered version or adding more flour to reduce the stickiness of the corn。