How to make the head of the multigrain nest is soft and delicious

Now many people like to eat cereals, because cereals contain a lot of nutrients, in the past, people can eat a nest every day, it is very good, but now the cereals and grains wowotou has basically been lost, many young people will not make it at all, so the following will introduce you to the production method of cereals and cereals.

Whole grains and grains are nested and the practices are diverse.

Ingredients: 100g of soba noodles and 100g of cornmeal

Excipients: appropriate amount of baking powder, appropriate amount of baking soda, 80g of flour, 50g of soybeans, 50g of black beans

Method. First, the steps.

1.Wash and dry the soybeans and black beans.

2.Baking soda to taste and aluminum-free baking powder.

3.Cornmeal, soba, flour, baking soda, baking powder in a bowl and mix well.

4.Place the dried beans in a blending cup.

5.Grind the bean noodles in a blender (because the beans are not dry because they are in a hurry, stop several times in the middle and shake the cup up and down to prevent any beans that cannot be beaten).

6.The ground bean noodles have proved to be easy to grind with dried beans, and it doesn't take time.

Whole grains and grains are nested and the practices are diverse.

7.Mix the ground bean noodles with the noodles from step 3 and mix well.

8.I use warm boiled water to pour over the dough and stir it with chopsticks to form a lump of granules.

9.Knead the flour into a dough and let rise for 10 minutes.

10.Divide the proofed dough into aliquots.

11.Pinch out the shape of the socket and press it with your thumb to make it while turning.

12.Brush the grate in the steamer with a layer of cooking oil, and put the pinched nest head into the pot.

13.Bring to a boil over medium heat for 15 minutes, then simmer for 10 minutes and you're ready to cook.

14.Because the grate is brushed with a layer of cooking oil, the nest head is easy to take out, and it does not stick to the pan.

Tips: The principle of brushing a layer of cooking oil on the grate is the same as baking a cake, and you can also use this method when steaming steamed buns, I personally don't like to use drawer cloth.

Whole grains and grains are nested and the practices are diverse.

Method 2, 1, three cups of cornmeal (cornmeal is made of corn, soybeans and rice after grinding, if not, you can add an appropriate amount of soybean flour to the cornmeal, the ratio is 3:1), a pinch of baking soda and then put it in the cornmeal 2, add an appropriate amount of water to mix the noodles.

3. Stir in one direction.

6. Add water to the steamer, and put some cooking oil on the steaming tray to prevent the nest head from sticking to the pot 7. Prepare a bowl of water, soak your hands, and then you can start to make the nest head 8. Take a ball of noodles, beat it into the shape of the nest head on your hand, and finally put your thumb into the nest head, and keep rotating it until the surface and inside are smooth 9. Put the prepared nest head evenly in the steamer and ignite the fire.

10. Steam over high heat for 15 minutes.

Wowotou, a common pasta dish in northern China, used to be the staple food of the poor, and was made of natural grains and grains, which has a high fiber content.

After the development of the times and time, Wowotou has also been improved to become a green, delicious and healthy food, because coarse grains are very good for health and are widely loved by consumers.

The production of wowotou is also relatively simple, and we can cook it at home.

Ingredients: 100g cornmeal, 80g flour, 40g millet flour, 40g bean flour, 20g buckwheat noodles, 1 egg, 70g boiling water, 30g milk.

Excipients: baking soda.

Blanch 100g of cornmeal with boiling water.

Stir while adding boiling water and stir until it becomes flocculent.

Add millet noodles, bean noodles, soba noodles, flour. Mix all sorts together and stir together.

Add the milk and stir to combine.

Add the eggs and stir to combine.

Add the baking soda and mix well.

Mix into a slightly soft dough and let rise for 15 minutes.

Roll the dough into long strips, divide it into small pieces of suitable size, and knead it round.

Use your thumb to gently press the center of the dough to create a concave.

Tidy it up a little and make it into a hollow nest head.

Put corn leaves on the steamer, put the nest head, pot it with cold water, and steam it for 10 minutes after the water boils.

The steamed wowotou can be eaten directly, or it can be put into the stir-fried vegetables.

When making the coarse grain nest, it is necessary to grasp the proportion of miscellaneous grains, the cornmeal should account for half of the amount, and the sum of other miscellaneous grains should account for half, and then use boiling water to scald the noodles and noodles, so that the steamed nest is soft and delicious.

I think. When making a multigrain nest, it is appropriate to put bloodlet baking powder. Add some more eggs. Transfer the noodles to the point. Yes. in doing. The head of the multigrain nest is ten. It is soft and delicious.

It's very simple, a small nest head that is very 'bittersweet and sweet'. Eat some whole grains at the right time, which is good for the body.

Ingredients. The steps of the practice of the multigrain nest nest.

Fermented with yeast. Use white flour and cornmeal, both 2:1. White flour and corn flour are mixed well with warm water. Fully fermented. Then use alkaline noodles. Knead it repeatedly until smooth, place it on a ladder, and let him rise.

I've been hungry for three days, and the is delicious.

Steps to practice a variety of grains:

Ingredients: Prepare some multigrains, common cornmeal, or use other cereals, according to your preference. Prepare some more white flour, ordinary flour, 300 grams of grains, and 150 grams of white flour.

Also prepare some vegetables, such as carrots, baby cabbage, spinach, etc., if you have a sweet tooth, you can prepare red honey beans.

Step diviner with one.

First of all, put the cornmeal into the basin, add an appropriate amount of boiling water, it is recommended to add it in stages, wait until the cornmeal is slightly warm, pour in the white flour, add 5 grams of yeast powder, stir evenly and pour in a little cold water. Then knead the dough into a dough, knead it smooth, cover the lid and put it in a warm place to make the dough twice as large.

Step two. After the dough is ready, blanch the washed vegetables in a pot, squeeze out the water and cut them into small pieces, then wash and dice the carrots and other vegetables.

Put the diced vegetables in a basin and knead to mix the dough and diced vegetables.

After kneading, directly a small piece of dough, knead a small dough, and then make it into the shape of the nest, it is not recommended to directly knead the round steam, so that it is not easy to cook, and make the shape of the nest, there is a nest at the bottom, especially good cooking, good taste.

Step 3. Add cold water to the steamer, put the nest head on the steaming drawer, and when everything is done, cover the lid and turn on high heat to steam the steam. Then steam on high heat for five minutes, so that the nest is ready, turn off the heat and simmer for two or three minutes.

After taking out the nest head, let it sit for a while, and wait until there is no moisture on the surface before eating, at this time the taste is the best, soft and delicious.

The recipe for both soft and delicious wotou is as follows:Ingredients: 200g cornmeal, 120g warm water, 200g plain flour, 40g sugar, 6g yeast.

Steps: 1. Weigh the cornmeal.

2. Add white flour.

3. Add sugar.

4. Stir well with hands or tools.

5. Weigh warm water.

6. Pour into a basin.

7. Knead well and set aside.

8. Ferment to double the size.

9. Sprinkle some white flour and cornmeal on the panel.

10. Roll the dough into strips.

11. Cut into evenly sized pieces.

12. Pick up a piece and knead it into a ball.

13. It is used to get a thumbs up and point to the middle.

14. It is formed into a cone but there is a hole in the middle.

15. Wrap all the bags and let them rise for 5 minutes to start steaming.

16. a finished product drawing.

The choice of cornmeal.

To make a better taste of cornmeal wowotou, first of all, we must choose a relatively fine cornmeal, so that the wowotou taste is delicate but not rough, especially the fine cornmeal made of waxy corn is better.

Once we have chosen the right cornmeal, we can make a fluffy and delicious nest in a variety of ways.

1. Add an appropriate amount of glutinous rice flour.

Adding an appropriate amount of glutinous rice flour to the cornmeal can improve the taste of wowotou, and make wowotou sweet, soft and glutinous and rich corn fragrance.

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour, 50 grams of sugar, appropriate amount of warm water.

Steps: 1. Mix the cornmeal, glutinous rice flour and sugar and knead the dough with warm water.

2. Divide it into small agents and then pinch it into a nest head, and steam it in the basket.

2. Add an appropriate amount of soybean flour and ferment.

The cornmeal womb made in this way is soft and delicious, and it also has the sweetness of golden dates.

Ingredients: 150 grams of cornmeal, 50 grams of soybean flour, 2 grams of yeast, 10 grams of milk powder, 1 egg, appropriate amount of warm water, 16 golden dates.

Preparation steps: 1. Mix cornmeal, soybean flour, yeast, milk powder and eggs, knead the dough with warm water and ferment for about 1 hour.

2. After the fermentation is over, divide the dough into small agents, and then knead it into a nest head, and put 1 golden silk jujube on each nest head.

3. After the steamer is boiled, steam the head of the wowo drawer, steam for 10 minutes on high heat, then turn off the heat and simmer for 5 minutes, remove from the pot.

Supplementary instructions: 1. After fermentation, cornmeal will produce this potato with a sour taste, the longer the fermentation time, the heavier the sourness, the solution is to knead an appropriate amount of soda after fermentation.

2. Yeast powder can be replaced with baking powder, which can be directly made into a nest without fermentation, which saves time and solves the problem of acidity.

3. The ratio of cornmeal and soybean flour is also delicious to 4:1, and you can also try to add other flours you like, such as millet flour and wheat flour.

In addition to the above methods, you can also knead some butter and lard when you mix the noodles, which can also make the cornmeal wo head soft and delicious. Finally, I want to tell you one thing, that is, the wowotou is relatively soft when eaten hot, and it will become hard after it is cooled.

How to eliminate the clan forest to make it delicious, teach you a trick, Suimin does not use yeast and does not need hot noodles, it is fragrant and soft to take acres.

The new method of cornmeal, master the trick of this small bridge auspicious, soft Mu He is sweet, soft and strong, and really fragrant.

Ingredients: cornmeal, soybean flour.

Black bean noodles White noodles.

Excipients: Appropriate amount of brown sugar and appropriate amount of red beans.

Black beans to taste Baking soda to taste.

The steps of the practice of the multigrain nest head.

1.First, add an appropriate amount of baking soda to all kinds of flour and mix them together, cornmeal is the main one, and the others only account for 1/5 of cornmeal

2.Brown sugar or white sugar or honey can also be filled according to personal taste.

3.Blanch the dough with boiling water, stir with chopsticks while pouring water, and when the temperature is acceptable to your hands, add an appropriate amount of warm water to make the dough well, and let the dough boil for 30 minutes.

4.After that, mix the boiled red beans and black beans into the dough, form a nest with your hands, and then steam them in a pot, cook them in 15 minutes, and get out of the pot after a little recuperation.

Tips: Add an appropriate amount of baking soda to all kinds of noodles and mix them together, cornmeal is the main one, and the others only account for 1/5 of cornmeal, and one person's taste can also be filled with brown sugar or white sugar and honey. Blanch the dough with boiling water, stir with chopsticks while pouring water, and add an appropriate amount of warm water to make the dough live when the temperature is acceptable to your hands, saving 30 points of the dough. After that, mix the boiled red beans and black beans into the dough, form a nest with your hands, and then steam them in a pot, cook them in 15 minutes, and get out of the pot after a little recuperation.

Ingredients: 100g of soba noodles and 100g of cornmeal

Excipients: appropriate amount of baking powder, appropriate amount of baking soda, 80g of flour, 50g of soybeans, 50g of black beans Step 1Wash and dry the soybeans and black beans.

2.Baking soda to taste and aluminum-free baking powder.

3.Cornmeal, soba flour, flour, baking soda, baking powder put in a basin and mix well4Place the dried beans in a blending cup.

5.Grind the bean noodles in a blender (because the beans are not dry because they are in a hurry, stop several times in the middle and shake the cup up and down to prevent any beans that cannot be beaten).

6.Ground bean noodles, it turns out that dry beans are easy to grind, and it doesn't take time 7Mix the ground bean noodles with the noodles in step 3 and mix well8

I use warm boiled water to pour noodles and stir them with chopsticks while drenching them into granules9Knead the flour into a dough and let rise for 10 minutes.

10.Divide the proofed dough into aliquots.

11.Pinch out the shape of the socket and press the same place with your thumb while turning.12Brush the grate in the steamer with a layer of cooking oil, and put the pinched nest head into the pot 13

Bring to a boil on high heat and turn to medium heat for 15 minutes, then simmer for 10 minutes to get out of the pot 14Because the grate is brushed with a layer of cooking oil, the nest head is very easy to take out, non-stick pan oh tips The reason for brushing a layer of cooking oil on the grate is the same as baking a cake, you can also use this method when steaming steamed buns, I personally don't like to use drawer cloth.

Corn nest head is made of:

Ingredients: cornmeal (yellow) 320 grams.

Excipients: 160 grams of soybean flour.

The practice of corn nest head:

1.Put the fine cornmeal and soybean flour into the basin, gradually add warm water and knead evenly to make the dough flexible and strong;

2.After kneading the dough evenly, it is kneaded into round strips, and then picked into a dough agent;

3.Before pinching the nest head, dip your right hand in some cold water and rub it on the palm of your left hand to avoid sticking to your hands when pinching;

4.Take the dough and put it in the palm of your left hand, knead it a few times with your right fingers, pinch the dried skin softly, and then rub it into a ball shape with both hands, still putting it in your left palm;

5.Dip your right hand in some cold water, drill a small hole in the middle of the dough ball, rotate your fingers while drilling, and pinch the thumb and middle finger of your left hand at the same time;

6.Pinch the top of the nest head into a pointed shape, until the nest head is pinched to a centimeter thickness, and the inner wall and appearance are smooth, and the upper drawer is steamed with a fire for 20 minutes.