How to make Wowotou more delicious?

Corn nest nest head.

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 bread 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.

Take an appropriate amount of corn flour, put it in a utensil, and pour in an appropriate amount of boiling water while stirring with chopsticks to make it form a ball. Then, use your hands to pinch out the shape of the nest head. Bring the water in the steamer to a boil, put the pinched nest head in the steaming drawer, and steam it over medium heat for 10-15 minutes.

For those who like sweets, you can add an appropriate amount of sugar when you close the noodles. In order to make it more delicious, you can also add some raisins, dates and the like. You can even add the right amount of flour.

Note: Cornmeal must be prepared with boiling water, if cold water is used, the taste is not as good as that prepared with boiling water; The bottom of the nest head must be used to push out a nest with the thumb, this practice, the main thing is to make the nest head evenly heated and cooked quickly.

Cornmeal, soybean flour, and millet flour (all available in supermarkets) each account for one-third, and beer and noodles are delicious!!

When the ratio of cornmeal to white flour is 2:1, I think it's delicious.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

Delicious wowotou method.

Ingredients: 250 grams of flour, 50 grams of cornmeal, 3 grams of yeast, 20 grams of warm water at 30 degrees Celsius 130 grams.

Steps: Dissolve the yeast in warm water, mix the dough with yeast water, mix the dough preliminarily, and then knead the dough by hand. Cover the dough 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.

After the fermentation is over, 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; Roll the small dough round, dip it in more hand powder, and then poke it in with your thumb to make a small dimple with a slightly pointed top, the wall thickness can be centimeters, and the thickness should be even. 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.

Eggs should be cooked, not easy to break, and should be washed.

Finally, put the wowotou 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.

Housewife's experience: 1. When mixing the dough, add less water, dry the dough a little, and dip more hand powder 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.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

Step 1: Prepare 300 grams of fine cornmeal and 180 grams of flour, then strain the fine cornmeal and flour through a sieve to pick out impurities and large particles. Then pour the sifted flour into a basin, then add an appropriate amount of boiling water to it, and stir it into a flocculent shape with chopsticks while pouring it in.

Prepare the cutting board, sprinkle with a little dry flour, roll the dough into long strips on the cutting board, and knead it into small pieces of about 30 grams by hand for later use. Roll the small agents one by one, rub the thumb into the middle of the dough, keep turning, trimming and forming, making it a hollow conical dimple with a wall thickness of centimeters, and the thickness should be uniform. The holes should not be too large, just make small long holes.

Step 3: Prepare the steamer, put water in the pot to boil, put the wowotou into the steaming drawer one by one, steam on high heat for 10 minutes, then turn off the heat and continue to simmer for 5 minutes, so that the nutritious and delicious wowotou is completed, and the lid of the pot can be eaten.

The method of wowotou seems simple, but if you don't master the following four tips, then the taste of wowotou will be almost unpalatable.

Clause. 1. When making wowotou, we need to pass the cornmeal and flour through a sieve to filter out the impurities and large particles in the flour, so as to ensure the taste of wowotou.

Clause. 2. When mixing noodles, do not directly mix the noodles with warm or cold water, but need to blanch the flour with boiling water first, so that the nest head will taste more chewy.

Clause. 3. When kneading dough, it is advisable to use hot water, preferably not cold water. Cornmeal has no gluten, so it can not be too thin and kneaded into a ball, knead it repeatedly, and knead it until the pot is light and the hand is smooth and the surface can be formed into a ball.

Clause. Fourth, when pouring water and noodles, do not pour water at one time, but need to pour water in a small amount many times, so as to avoid pouring too much water, resulting in the steamed nest head steamed out without shape.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

For everyone to share a coarse grain vegetable nest head practice, nest head is generally made of cornmeal, yellow, in the old society people eat this, its appearance and name is the same, the bottom of the conical cone has a mouth concave inside, so it is named Wo Wotou.

Although wowotou is common, it is no longer a single cornmeal only made, because people are not pursuing the kind of stiff, dry taste, but green, delicious and nutritious food. The following will share in detail the practice of this coarse grain vegetable nest, and friends who like it will try it quickly.

[Coarse grains and vegetables nest head].

1.First of all, we prepare the ingredients, peel off the skin of a carrot, first cut into slices and then cut into thin strips, shredded carrots do not need to be too long, cut two knives from the middle and put them in a pot, after a few green onions are flattened, cut a knife from the middle, cut into green onions and carrots in a basin, a small piece of ginger is cut into ginger slices first, and then chopped into ginger and placed in a basin.

2.Next, we boil a little boiling water, blanch the spinach, put the spinach in boiling water after the water boils, blanch the water quickly, remove the water and put it on the top of the board to chop.

3.Chop the spinach and put it in a pot, add 2 grams of salt, 1 gram of thirteen spices, 1 gram of chicken powder, stir evenly with chopsticks to taste, and then add 50 grams of sorghum flour, 50 grams of corn flour, and 100 grams of wheat flour.

Knead these three kinds of flour and vegetables together with your hands, add a little hot water when there is dry flour in the pot, the amount of hot water does not need to be too much, stir the flour until there is no dry flour, and you can knead the basin clean.

4.This does not need to be hairy, then we take a plate, evenly brush a layer of vegetable oil on the plate, so as not to make the nest head stick to the plate, grab a handful of dough with your hands, first use two hands to make the dough into a round ball, and then use your thumb to poke a hole in the middle of the dough into a nest, try to make the nest head thinner, it is better to steam when steaming in the pot, which can save time.

5.Next, we start steaming, take out the electric steamer, put the water on the grate after boiling, brush a thin layer of vegetable oil with a small brush, take out the nest head and place it on the grate.

6.This nest head is not dough, steamed out will not expand, do not need to leave too much space between the two nest heads, after the nest head is finished, it depends on the time, the winter is cold to steam for a longer time, cover the pot lid and steam for 15 minutes after the water boils, 15 minutes later, we first turn off the fire and stop for 2 minutes and then lift the lid of the pot, the carrot nest head is ready, one by one take it out and put it on the plate to eat, take out one and break it open with your hands to see, it is full of vegetables, tendon and delicious.

Prepare 500 grams of cornmeal, 100 grams of flour, 100 grams of glutinous rice flour, 30 grams of sugar, 446 grams of yeast water, 440 grams of warm water and 6 grams of yeast to melt and then pour the prepared glutinous rice flour, flour and sugar into the cornmeal, and then stir well with chopsticks, use yeast water and noodles, stir while pouring, first stir into cotton wool and then knead into a smooth dough by hand, send it to 2 times the size of the original dough After it is good, put some red dates, then knead it well and then take 6g of flour agent, knead the dough into a ball, To be dense, one thumb around the center, out of the nest.

You can make pumpkin nests, prepare pumpkin cornmeal, flour and yeast, peel and cut the pumpkin into pieces, steam and mature it in a pot into a puree, add flour and yeast, knead it into a ball, knead it into a mold, knead it into the desired shape, and put it in the pot for about 30 minutes.

First prepare the nest head and then cut the nest head into slices. Then put it directly into the oil pan and fry until golden brown on both sides.

Wowotou delicious practice:

1.Put the fine cornmeal into a basin first, then add boiling water, stir the cornmeal while adding water, stir it into a flocculent shape, and when the temperature drops to 50 degrees, add flour and knead it into a smooth dough.

2.Wrap the dough in plastic wrap and let it sit for 15 minutes before use.

3.Take out the dough, divide it into small doughs, and then use your thumb to push the middle of the small dough to the bottom of the dough, and the nest head is ready.

4.Put the finished wotou on the steamer, leave it for 10 minutes, then add boiling water to steam, steam on high heat for about 10-15 minutes, then turn off the heat, wait for 10 minutes, then remove the lid, and you can get out of the pot.

Pour 250 grams of cornmeal and 80 grams of glutinous rice flour into the basin, blanch the cornmeal with hot water, use cold water and flour on the other side of the glutinous rice flour, add an appropriate amount of sugar, knead it into a soft and hard dough while it is hot, start to shape the dough after it is cooled, and steam the kneaded wowotou on high heat for 19 minutes.

1. Find a heat-resistant container and put in the cornmeal. Step 1 Bring water to a boil, immediately pour into the cornmeal, and stir well. Step 33: Successively add other raw materials to knead into a ball, and pull out a piece by hand to form a nest shape (if not, it will be formed into a round ball the size of an egg).

Step 44, put it in the steamer to ferment for about half an hour, and steam it directly on high heat with cold water for half an hour, OK

How to make wowotou delicious?

First: Don't use pure cornmeal, use mixed flour.

Second: Blanch the cornmeal with boiling water 4 hours in advance for later use.

Third: Blanched cornmeal and then add white flour: the bean flour is well and continues to ferment for later use.

Fourth: Add sugar to the mixed noodles after fermentation: baking soda can be steamed after kneading.

Coarse grains are finely made, and wowotou does this, and it is not hard when it is cold, and it is super delicious.

Delicious wowotou method.