Using distiller's yeast as a starter to make a solid, this kind of flour fertilizer will basically not become sour when made into steamed buns. There is no need to add alkali to neutralize it (I personally don’t like the taste of alkali, and I will get angry after eating it, haha).

The specific method is as follows:

1. Soak two koji in water, add corn flour, stir into a thick paste, and ferment in a warm place. (You can also use flour here, but corn flour is easier to soak when making steamed buns in the future. It is relatively difficult to soak the flour after it dries, and adding some whole grains is good for health, hehe)

2. Wait until When the paste rises, add an appropriate amount of corn flour and mix well (do not add water). Repeat this four or five times. The paste will become thicker and thicker. The more times this process is performed, the better it will be. After about four or five times, it will emit a sweet and sour aroma, and the batter can be lifted piece by piece with your hands (it is similar to the consistency we usually use to make corn tortillas, or it can be slightly thinner).

3. At this time, put some utensils in a cool and ventilated place to prepare for drying the flour fertilizer. In my hometown, I used a round beater made of sorghum stalks (transliteration, haha). I used a leaky pot at home to dry it. Come over and spread gauze instead. The key is to ventilate both the top and bottom.

4. Place small pieces of corn paste on the utensil, and leave it in a cool and ventilated place for four or five days until it dries (crush it with your hands, and if you feel there is no moisture, just dry it) .

5. At this time, you can directly bag it for collection. If the pieces are too big to be stored, you can crush them with your hands or use a rolling pin to gently crush them for collection. If you squeeze it for a long time, your hands will feel a little painful. It is recommended to use the second method, haha.

6. Pack it in a plastic bag or plastic box and keep it in the refrigerator. (I basically make it once and it lasts half a year)

Usage: Use about a soup spoon each time (the amount of twenty steamed buns), soak in a small amount of warm water, add flour and stir into a batter. Leave it to ferment in a warm place until there are bubbles on top of the batter, then mix it with the batter. This is a secondary fermentation method. I think it tastes better. The steamed buns taste slightly sweet when steamed. More traditional flavor.