How to make a nest head, how to make a nest head

Delicious wowotou method.

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

Wotou method Put less glutinous rice flour, and the wotou will be slightly softer.

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

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

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

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.

The color of pure corn flour products is golden after cooking, if some cooked soybean flour is added, the color of the nest is darker after cooking, and the color is darker, but the taste is mellow and nutritious.

The grain used to make wotou is called miscellaneous noodles, not only cornmeal (i.e., cob noodles) but also millet noodles and soybean noodles or glutinous rice noodles.

The mixed noodles should be blanched with boiling water first, so that the nest head will keep a good shape and taste. This step is crucial.

A thumb is inside, nine fingers are facing outward, and they move together to form a tower shape with a hollow middle and a large head point, and the basket is steamed, so the nest head is also called "** tower" or jokingly called "inside and outside nine".

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

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.

In the first step, put an appropriate amount of items in warm water and stir well to allow the yeast powder to fully dissolve into the warm water.

Pay attention to the fact that when you are doing a smart project, never let the water temperature exceed 40. Because if the water temperature exceeds 40, it will affect the activity of the yeast and kill the yeast.

The second step is to take an appropriate amount of fine corn flour and white flour, put it in a basin, and stir well. Then, add a small amount of sugar to the flour, continue to stir well, then pour yeast water into the flour, stir the flour into a flocculent shape, and then knead the dough into a smooth dough with both hands, seal the dough with plastic wrap, put it in a warm place, and ferment to twice the original size.

When kneading the dough, don't be afraid of trouble, it's best to knead it for a while, so that the dough will be more elastic and taste better.

In the third step, after the dough is fermented, take it out, put it on the top of the panel again, knead the dough repeatedly with both hands until all the air in the dough is discharged, knead the dough into the shape of long strips, cut into small agents of about the same size, and then knead each small agent into the shape of a nest.

Step 4. Add an appropriate amount of water to the steamer, and then place the wowotou in the steamer, don't ** the lid on the pot lid first, let the pot head stand in the steamer for 15 minutes, and let the wowotou ferment for the second time. Wowotou is put in a pot like this and fermented for a second time to make it softer and more delicious.

The fifth step, **, after boiling the water in the steamer, continue to steam for about 15 minutes, turn off the heat, do not immediately open the lid at this time, let the wowotou continue to simmer in the pot for about five minutes, so that the wowotou will taste better, and more soft and delicious.

Step 1: Put an appropriate amount of yeast into warm water and stir well to let the yeast powder fully dissolve into the warm water.

Step 2: Take an appropriate amount of fine cornmeal and white flour and put it in a basin and stir well, then add a small amount of sugar to the flour, continue to stir well, pour yeast water into the flour, stir the flour into a flocculent shape and knead it into a smooth dough with both hands, seal the dough with plastic wrap and put it in a warm place to ferment to 2 times the original size.

Step 3: After the dough has risen, take it out and put it on top of the panel again, knead the dough with both hands and repeatedly, until all the air in the dough has been exhausted. Knead the dough into long strips, cut them into small pieces of about the same size, and then knead each one into the shape of a nest.

Step 4: Add an appropriate amount of water to the steamer, then place the wowotou in the steamer, cover the pot, don't **, let the wowotou stand in the steamer for 15 minutes, and let the wowotou ferment for the second time.

Step 5: **After boiling the water in the steamer, continue to steam for about 15 minutes and turn off the heat, do not immediately open the lid at this time, let the wowotou continue to simmer in the pot for about 5 minutes, the taste of the wowotou will be more delicious, and it will be more soft and 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 coarse grains are nutritious and healthy.

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 blanch the noodles in small quantities many times, and stir them into small particles.

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

Article**53, 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.

Article**76, then knead the kneaded dough into long strips, divide it into 12 evenly sized dough agents, cover them to prevent air drying, and separate the dough stuffed inside from the dough and the noodles of the nest.

Article**87, then take a dough and knead it into a smooth small dough, and cover all the dough in the same way.

Article **98, take a small dough, press a nest first, and then wrap the small dough ball with dry flour and put it in the small nest, press and hold the small dough to turn the reunion, so that the embryo is ready.

Article **10

9. Make a reunion of all the nest head embryos, and the filler stuffed in the nest head can also be made with a wooden stopper or glass, and the nest is relatively smooth and flat, if the nest is steamed without a mold, it will be gone.

Article **11

10. Place the prepared raw embryo in the steaming drawer for fermentation at one time, and let it rise to double the size.

Article **12

11. After the water boils, steam on high heat for 15 minutes, turn off the heat and open the lid directly, it will not collapse and is very soft.

Article **13

Our small nest is ready, take out the dough balls stuffed inside, soft and elastic, freshly steamed is the most delicious, soft and chewy, and the nest inside is round and smooth.

[Miscellaneous grain nest head].

1.Soak 500 grams of soybeans in advance, pour them on the top of the board and crush them with the back of a knife after soaking, fry the bean skin after crushing, chop the soybeans and put them in a pot.

2.The green onions are white, the minced and the soybeans are put in the same pot, and the celery leaves are chopped and put in one pot.

3.Add 2 grams of salt, 1 gram of five-spice powder, stir with a spoon to mix, pour in 50 grams of corn flour, 50 grams of sorghum flour, and 100 grams of ordinary wheat flour.

Add 3 grams of yeast, stir three kinds of flour and vegetables by hand, add an appropriate amount of water, add water in stages, first stir the flour into a dough, then knead it into a dough, then cover it and put it in a warm place to ferment for 2 hours.

4.Take a plate and use a small brush to evenly brush a thin layer of vegetable oil, brushing with vegetable oil to avoid the nest head sticking to the plate.

5.Scoop up the dough with your hands, put it in the palm of your hand to form a ball, and then poke a hole in the middle with your thumb, and put all the nest heads on the plate after they are all doughed.

6.Add water to the pot and put the grate, brush with a layer of vegetable oil, and put cold water on the wotou, which can give the wotou time for secondary fermentation in the heating process.

After a few minutes, we turn off the heat first, do not lift the lid immediately, to avoid the head of the nest suddenly shrinking in the cold, stop for two or three minutes, lift the lid and then take out the head of the pot.

You can make yam cornmeal wotou, first remove the skin of the yam, then cut it into thin slices, put it in the pot and steam it, put it in a fresh-keeping bag after cooling, and then crush it, mix the yam puree and sugar and cornmeal together, add an appropriate amount of warm water and knead it into a dough shape, and then you can take some dough and rub it flat, and then press out the shape of the wowotou, add a red date to it, and put it in the steamer to steam it after all is done and eat it later.

You can also make a nest of grains, first mix flour, soybean flour and corn flour together and stir evenly, and then match the warm water yeast together, add an appropriate amount of flour to stir evenly, and then you can add water to it, knead it into a dough, put it in a warmer place for fermentation, divide it into small portions after fermentation, rub a hole in the middle, turn it around, make it into a pagoda-like shape, add an appropriate amount of warm water to the pot, put it in and continue to ferment for more than ten minutes, When the time is almost right, turn on the heat, put it in and steam it for a few minutes, and then eat it with minced meat and beans.

You can also make ** wowotou, you need to mix glutinous rice flour, cornmeal, and boiling water together and knead and stir evenly, and then cover the plastic wrap and relax, divide the kneaded dough into small portions, knead it into the shape of wowotou, put it in the steamer and steam it to eat, and you can eat it with other ingredients.

1.Sift the corn flour and pour it into a pot.

2.Sift the soybean flour and pour it into a pot.

3.Add granulated sugar and baking powder to a basin and mix the ingredients well.

4.Slowly add warm water to the basin and mix with the powder.

5.Knead into a fine, elastic dough, cover with plastic wrap and let loose for 30 minutes.

6.Roll the dough into long strips.

7.Divide into about 30 grams each.

8.Roll the dough into a circle, rub your thumb into the middle of the dough, and turn it constantly to shape it so that it becomes a hollow cone.

9.Spread steamer paper on the bamboo steamer, and evenly stack the nest head in the steamer.

10.Pour an appropriate amount of water into the pot, after the water vapor comes up, put the steaming drawer, put the bamboo steamer, and steam for 15 minutes on high heat.

1.Mix the cornmeal, bean flour and millet flour thoroughly, add sugar and honey, mix well with warm water, and form a dough.

2.Knead the dough into equal amounts to make a nest head, and steam it in a pot over high heat for 15 minutes.

To make a wowo head, first prepare.

Flour: wheat flour, corn flour.

Excipients: black sesame, yeast.

Seasoning: Sugar.

Cornmeal Wo Wo Tou] - Fragrance and softness.

1.Let's start and surface.

Prepare 200 grams of flour, 100 grams of cornmeal, sprinkle in a small handful of cooked black sesame seeds, add 10 grams of sugar to promote fermentation, 3 grams of yeast, stir with warm water and noodles while pouring, stir until there is no dry flour, knead into a smooth dough, cover with plastic wrap, seal and ferment until twice the original size, about an hour.

Let's start making green greens.

After 1 hour, sprinkle flour on the cutting board, take out the dough and knead it for a while to remove the air inside, then roll the dough into long strips and divide it into 8-10 dough pieces. Knead the dough into a ball, press a nest with your index finger, press it inside while turning, and then put it on the board to smooth the surface, and the green body of the nest is ready.

The hole in the middle of the nest head should be left larger so as not to squeeze together after steaming.

Cover the prepared green billet with plastic wrap and ferment again for 5-10 minutes, until the green billet is obviously bulging, so that the steamed nest head is more soft. After the water boils, put the fermented green billet in the steamer, and steam for 8 minutes after steaming. Turn off the heat after eight minutes, simmer for another 2 minutes, and then open the lid after the heat dissipates, so as not to cause the temperature difference between the inside and outside to be too large, causing the nest head to collapse.