How to steam corn nest head, the practice of steaming pure corn flour nest head

Delicious wowotou method.

Materials. Flour.

250 grams. Cornmeal (yellow).

50 grams. Accessories.

Yeast (dry): 3 grams.

Seasoning. Water: (warm) 130 grams.

Step by stepClick on the step to enter the kitchen mode.

1. Dissolve the yeast with 130 grams of warm water at 20-30 degrees, mix the dough with yeast water, mix the dough preliminarily, and then knead the dough by hand.

2. And to the basin light, hand light, surface light. Cover with a damp cloth and let it rise in a warm place until it doubles its size. Generally, it takes 1 hour in summer and 2-4 hours in spring.

3. Take out the dough, sprinkle dry flour on the cutting board, roll the dough into long strips, and divide it into small doses of about 30-40 grams with a knife for later use.

4. Roll the small dough round, dip it in more hand powder, and then poke it in with your thumb and turn it around to make a small dimple with a slightly pointed top, the wall thickness can be centimeters, and the thickness should be uniform. The holes should not be too large, just make small long holes. You can also use the tip of the egg to make it, which is very labor-saving, but it will be a little flatter when steamed.

Be mentally prepared. Eggs should be cooked, not easy to break, and should be washed. Put the head of the wowo on the steaming rack, cover the lid, and then start steaming on high heat after 10 minutes, steam for 10 minutes, and simmer for 5 minutes.

Cooking skills. 1. When mixing the dough, the water should be less, the dough should be dry a little, and the hand flour should be more dipped when making raw embryos in the later stage.

2. The hole should not be too big, just make a small long hole. You can also use the tip of the egg to make it, which is very labor-saving, but it will be a little flatter when steamed. Be mentally prepared. Eggs should be cooked, not easy to break, and should be washed.

Menu features. The wall thickness of the finished product I made for the first time here is a little flat, so when the embryo is born in the early stage, it should be made with thin walls and slender holes, and the product will look good.

Calm down and feel the breakfast of today, bacon egg sauce with corn nest.

Steps of pure cornmeal nest nest head:Ingredients: 145 grams of corn flour, 40 grams of flour, 60 grams of glutinous rice flour.

Excipients: 200 grams of pure milk, 30 grams of caster sugar.

1. Prepare the required ingredients.

2. Put all the ingredients in a large bowl.

3. Knead the corn dough by hand, cover the lid and let the cornmeal relax for 10 minutes, and then knead a few times, and the surface of the corn dough becomes very smooth.

4. Divide the corn dough into small doughs of about 35 grams.

5. Knead into a circle and place on a plate.

6. Take a small dough, pinch a dough with your index finger, and then rotate your fingers to knead into a hollow cone-shaped nest embryo.

7. Place on a steamer brushed with a thin layer of oil.

8. Pour enough water into the steamer and bring to a boil, and put the nest embryo into it after the water boils.

9. Steam for 15 minutes.

10. Done.

Ingredients: Cornmeal 2

Soybean noodles 1 water appropriate amount of traditional wowotou practice.

The ratio of cornmeal and soybean flour is 2:1, mix together, mix with cold water and form a dough, the dough forms a nest shape, and steam for 25 minutes. (if the nest head is large, more time).

What should I do if I don't have soybean noodles?

1.Wash the soybeans and soak them overnight.

2. Before steaming, add water and beat into soybean paste.

3. Mix with cornmeal and steam.

What if you want to eat something fluffy?

1. Use an appropriate amount of yeast water and dough.

2. After the dough is formed into a nest shape, put it in the pot to ferment and then steam.

What if you want to eat something a little stronger?

1. Ferment with slightly scalding water and noodles without yeast water.

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.

Steam in a pot of water for 10 to 5 minutes.

Extended Materials. The calorie (in terms of 100 grams of edible portion) is 248 kcal (1037 kJ), and the unit calorie is moderate. The calories per 100 grams of corn nest head account for about 11% of the total daily calorie intake recommended by the Chinese Nutrition Society for the average adult to maintain a healthy diet.

The following is the corn nest nest head method:

Ingredients: 400 grams of millet flour, 100 grams of glutinous rice flour, 80 grams of sugar, 250 grams of boiling water.

Production: 1. Mix 400 grams of millet flour, 100 grams of glutinous rice flour and 80 grams of sugar, blanch with 250 grams of boiling water to make it seven or eight mature, and make corn dough.

2. Take 50 grams of millet dough and knead it round by hand, and then knead it into a pagoda.

3. Take a steamer and wash it, brush it with oil, then put it in the green billet, put it on a hot fire, the water is full, and steam it on the steaming pot for 10 to 5 minutes.

Steam in a pot of water for 10 to 5 minutes.

Extended content. The practice of corn nest nest head

1.Weigh the flour, corn flour, baking soda and baking powder in a container and mix well.

2.Add the yeast to the weighed warm water (the water temperature should not exceed 37 degrees), stir well, let the yeast melt completely, and let it stand for 5 minutes.

3.Slowly add the yeast water to the corn flour and stir with chopsticks as you pour.

4. Stir the corn flour into a pimple shape, start kneading the dough, and knead it for a few more minutes to allow the flour to fully absorb the yeast water.

5.Knead the flour corn flour into a smooth dough.

6.Seal the container with plastic wrap and start fermenting.

7.When the dough rises to twice its original size, and the surface of the dough is stretched out of the honeycomb shape, it means that the dough has risen.

8.Knead the dough twice to vent it, knead it and let it rise for 20 minutes.

9.Divide the dough into two portions and roll into long strips.

10.Use a kitchen knife to cut the long strips into small evenly sized pieces.

11.Take an agent and knead it into a round shape first.

12.Then use your thumb to top a hole, rotate your thumb in the hole, and use your other hand to shape the shape of the hole, making the surface as smooth as possible.

13.Brush the steamer with oil and put the pinched nest head directly into it.

14.Add an appropriate amount of water to the pot, set up the steaming drawer and open the high heat to steam, steam for 15 minutes after steaming, and then turn off the heat and steam for 5 minutes after steaming.

15.After steaming, the wowotou is like this.

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour.

Seasoning: 50 grams of sugar, hot water.

Production method: Corn flour and glutinous rice flour are kneaded into a dough with hot water and sugar, and then kneaded into a nest shape by hand, and steamed in the basket.

Flavor characteristics: corn has a strong fragrance, sweet and soft glutinous.

Technical essentials: Corn flour should be made of waxy corn.

Corn steamed buns. Ingredients: corn flour, flour, sugar, yeast.

Preparation: Place the flour. Cornmeal. Sugar. There is also yeast kneaded into dough, fermented for 2 hours, and then kneaded into steamed buns and placed in a steamer to ferment for 10 minutes, ignite the fire, and steam for 10 minutes after the water is boiled.

Remarks: Sorghum flour, black rice flour, and buckwheat flour can all be made into steamed buns in a similar way, with a simple fragrance and unique flavor.

Steam for 20 minutes (the water is boiling when the nest head is in the drawer).

It should be the same as steaming steamed buns, half an hour.