1 Put all the ingredients in the main ingredients into a basin, first add milk, linseed oil, egg liquid and white sugar, then add corn flour and medium gluten flour, and put yeast on the flour.

2 Stir into a flocculent and mix well.

Knead into dough, cover with plastic wrap and ferment for one hour. 4 take out the fermented dough and exhaust it, and divide it into 8 equal parts.

5 Pinch into a pear shape.

Poke a hole in it with chopsticks.

7. Put the steamed bread into the steamer and let it stand for 15 minutes. Steam in cold water, steam for about 14 minutes after ventilation, turn off the fire and stew for 3 minutes, then uncover the lid.

8 Make low-gluten flour, cocoa powder and water into small dough, knead it into slender strips and put it in a baking tray.

9. Bake the rubbed slender strips in an oven at 170 degrees for about 8 minutes.

10 ~ Make a long stick and insert it into the hole in the steamed bread to make a pear handle.