How to make your own wowotou?

It will be softer when made with hot noodles, and the method is as follows:

First, the materials. Corn flour to taste.

Salt or sugar to taste.

Boiling water to taste.

Second, the practice of corn nest nest head.

1. Prepare corn flour and add a little salt or sugar to taste.

2. Bring water to a boil.

3. Change the heat to low, pour in the corn flour and stir well.

4. Cool down slightly, put it on the mat and knead it well, and wake up for a while.

5. Roll into long strips and cut into pieces of equal size.

6. Roll into small round balls, put them in the palm of your hand, and press out the bowl shape with your thumb.

7. Bring the water in the steamer to a boil, put the mouth of the bowl facing down, put it into the steaming grid, and steam for about ten minutes.

8. Steamed, enjoy it, it's very chewy!

Tips: I use hybrid corn flour, which is not very waxy, so I need to stir the head with boiling water, which can increase the viscosity after scalding.

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

I think so: cornmeal blended with 20-30% flour, according to the ratio of baking powder and noodles, and a good basin can be covered with a plastic bag, fermented at room temperature, can also be fermented in the sun, and then knead the dough after the good flour, you can mix raw flour and knead, and then make a shape, do a good nest head, put it in the steamer for a second fermentation for 15-35 minutes (according to the room temperature or season to determine the time of secondary fermentation, this time can be long or short) after ignition and steaming, medium and low heat can, time 17 minutes can stop the fire, Wait another 5 minutes for the pot to boil.

Secondary fermentation is very important, and I think it should not be less than 15 minutes.

This is very convenient for me, that is, first choose the ingredients, you can use Oh rice noodles, and then use cold water to puree. Millet noodles can also be used. Millet flour and cornmeal are fine, and then steam for an hour.

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.

Wotou is a common pasta dish in the northern regionThe recipe is very simple, and the basic ingredients include flour, cornmeal and sugar. You can also add an appropriate amount of milk powder, eggs and vegetables to Wowotou, which can not only improve the taste of Wowotou, but also increase its nutrition. I will share with you the production methods of various nests.

First, the production of traditional wowotou. Prepare cornmeal, wheat flour and sugar. First pour the cornmeal and white sugar into a basin and add an appropriate amount of hot water, stir the cornmeal into a flocculent, then add wheat flour to the cornmeal wadding, knead it into a smooth dough, and place the dough in a warm place to let rise for fifteen minutes.

It should be noted here that cornmeal and wheat flour should not be mixed directly, otherwise the taste will be affected. After the dough is finished, the dough is kneaded into multiple balls of equal size, and then pushed out from the center of the dough to the inside, so that the nest head is made, and then the rest of the dough is made in turn. Put the wowotou on the pot of boiling water, turn off the heat and simmer for ten minutes, and then steam again for fifteen minutes before eating.

The wowotou made by this method has a strong corn aroma, and it is sweet and fluffy, and the taste is good.

Second, the production of milk fragrant nest head. The method of making milk wo wo tou is similar to that of traditional wo wo tou, in the process of making corn flour batting, you need to add an appropriate amount of milk and white sugar, and you also need to add an appropriate amount of milk in the process of kneading wheat flour and corn wadd. Expertly made milky womb with a strong milk and corn flavor.

The protein content is better and the nutrients are richer.

Third, the production of vegetable nests. Cai Wo Tou is one of the most popular delicacies in the north and can be paired with a variety of vegetables such as spinach, bracken, toon and shepherd's cabbage, among others. First, the vegetables are cleaned and blanched, then the vegetables are chopped and a part of the juice is squeezed out, and the chopped vegetables, cornmeal and salt are stirred together to form a dough flocculent.

The resulting dish has a very refreshing vegetable aroma and is very suitable for children and the elderly.

To prepare the flour, cornmeal, then mix the flour cornmeal well, pour the flour into a basin and knead the dough with your hands, then knead the dough into a nest and put it in a steamer to steam. I know it's like steamed buns.

It's not very clear, you need to use cornmeal to make wowotou, pay attention to the ratio of cornmeal and water, you need to ferment the dough in advance, then make it round, and then use your fingers to make it concave, and steam it in the pot.

When making wowotou, you should use cornmeal, high-gluten noodles, and powdered sugar to put yeast, knead the noodles into the shape of wotou, and then steam them in a pot.

1- Pumpkin cut into small pieces.

2- Put the pumpkin in a food supplement and steam it for 20 minutes, then pour in the formula and whip finely. PS: If you don't have formula milk at home, you can replace it with the same proportion of warm water or breast milk.

3- Take the pumpkin puree to weigh 60 grams.

4- Pour yeast, cornmeal and all-purpose flour into the pumpkin puree and stir into the batting. PS: Mothers can also pour yeast into warm water to restore activity and improve the success rate of fermentation.

5- Pour the dough over the silicone mat and knead into a dough. PS: Moms can knead the dough until it doesn't stick to their hands.

6- Pour 50°C warm water into the pot and put the dough on the steamer to rise. PS: Fermentation with warm water can improve the success rate of fermentation.

7- Rise the dough until it is twice as large. ps: Mothers can also tear it open and take a look, the state inside is honeycomb-shaped.

8- After fermentation, knead the dough to expel the air bubbles.

9- Cut into small doses of 10 grams.

10- Rub the small agent round and pinch it into a nest head.

11- Put the wowotou into a plate and ferment with warm water at 50 degrees for half an hour, then turn on high heat in a pot with cold water, steam for 15 minutes and simmer for 5 minutes. PS: It is best for mothers to simmer for another 5 minutes after steaming, so as not to contact the air all of a sudden, and the nest head will retract and harden.

12- Dress up to be cuter, oh (o

I really want to eat it in one bite.

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

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

1. All cornmeal nests.

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.

Suitable for 12+ babies with milky wo head.

Make a pot of nest head delicious and good-looking, many friends said that their steamed nest head has no nest, and it is not good-looking, in fact, the method is not right, as long as you remember a small trick, make a nest head with a nest shape, make a pot of delicious and not choking people, I have seen someone use a mold to determine the shape of the nest, has not found a good-looking mold, and finally thought of a small trick, without a mold can also be done, with a small dough can solve the problem of the model, make the nest head round and shaped, with their favorite dishes, It's so delicious.

Often go to the restaurant family dinner must order a staple food is the nest, every time in the restaurant to eat, always remember, go home to the family to steam a pot, the practice is not difficult, the ingredients are simple, with cornmeal and flour mixed together, their ratio is 1:2, the ratio of cornmeal is 1, the proportion of flour is 2, the flour is more than cornmeal, so that it will not choke, the most important thing is that the coarse grain is nutritious and healthy, today I will share with you the practice of nesting, like friends also try it.

Wowotou] main ingredients: 100 grams of cornmeal, 200 grams of all-purpose flour, 3 grams of yeast powder, 5 grams of sugar, 100 grams of boiling water, 90 grams of warm water, [detailed method].

1. First of all, we prepare 100 grams of cornmeal, add 100 grams of boiling water to scald the noodles in small quantities and many times, and stir them into small granules.

2. After drying to lukewarm, add 200 grams of all-purpose flour, 3 grams of yeast powder, and 5 grams of sugar to promote fermentation, then mix it evenly, and then add 90 grams of warm water.

3. Stir into a flocculent, and then knead into a dough, according to this method of making noodles, the taste of the wowotou is very delicious, and it tastes delicious, if it is made of pure cornmeal, it is estimated that few people can swallow it.

4. Knead it into a dough with moderate hardness and softness, then move it to the board and knead it smooth, and then let it rise after sorting out the shape, and knead it like this.

5. Roll the kneaded dough into long strips, divide it into 12 dough agents of uniform size, cover it to prevent air drying, and separate the dough stuffed inside from the dough at the nest.

6. Then take a dough and knead it into a smooth small dough, and cover all the dough according to the same method.

7. Take a small dough, press a nest first, then wrap the small dough ball with dry flour and put it in the small nest, hold down the small dough and rotate the reunion, so that the raw embryo is ready.

First of all, the flour is prepared, and then some soba noodles are very delicious, and then it is also possible to increase its texture, and add baking powder to make it more fluffy and delicious.

Prepare a small amount of milk to the fresh cornstarch, then add some sugar, knead the dough and ferment for later use, and then after fermentation, apply the puff pastry, and make it into a nest and steam it in a pot.