Heat the milk or water until your hands don't feel hot (you need to heat it in winter, not in summer), add sugar and yeast powder, and stir well. Let stand for 5~10 minutes, when you see bubbles on the surface.

Put the flour and corn starch together and stir evenly, add milk or water soaked in yeast powder, stir into flocculent shape with chopsticks, and then knead with hands until three lights (basin light, hand light and surface light).

basin surface covered with cling film:
1. Direct static fermentation in summer;
2. The surface of spring and autumn days is covered with a thick piece of clothing for fermentation;
3. Winter into the oven fermentation mode fermentation. Without an oven, you can add water to the pot and heat it to about 50 ℃ in advance, then put the pot into fermentation.

The fermentation time is about 50 minutes, the time is not fixed, and the yeast activity, fermentation temperature and so on. But take the dough to twice as large as the original.

The dough fermented for the first time can be directly wrapped in steamed buns or steamed buns. If you like to have stronger toughness and a smoother surface of steamed buns, you can knead the dough once and exhaust it, and then wake up twice. The second fermentation time is about 15 minutes, also twice the size of the initial dough.

There is nothing more to say in this step. I want to eat steamed buns and stuffing. Want to eat steamed bread knife cut or pinch round. Let stand again for 15 minutes, wake up, and steam over cold water. Steam to steam (water boiling) and then steam for about 15 minutes, turn off the fire for 3 minutes. Eat!