raw material:
Yellow corn flour 500g, Naked leaven dough 100g, Water hair dumplings 20g
practice:
1. The yellow corn flour was sieved with extra fine copper, and the finer powder and the tender yeast dough were made into a paste-like fermentation. When the fermentation was completed to 60%, another coarse corn flour was added to knead the dough.
2. Dough the dough is divided into 30 surface agents, one by one to make a small head, and press in each small head into the 2-3 tweezers.
3. Prepare small wells that are well-made and put them neatly into the cage. Steam them in boiling water for 20 minutes and mature them.
Production method:
1. The yellow corn flour is finely divided and has more "gold" characteristics, and has a degree of softness;
2. The tweezers are irregularly placed in the United States;
3. The size of the head should be uniform, and steaming should be better.
Nutritional value: bright color, with the role of nourishing health; production of fine, suitable for small drinks.
Tebuthiuron,Trifloxystrobin,Flufenacet,Amicarbazone,Prothioconazole,Sulfentrazone
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