How do you make a corn nest soft? How to make corn nests softer?

After reconciling the noodles, you need to wake up for half an hour, which can make the nest head soft and elastic. Here's how:

The ingredients that need to be prepared in advance include: 1 cup of cornmeal, 1 cup of semi-white flour, 1 cup of glutinous rice flour, half a cup of white sugar, and an appropriate amount of boiling water.

1. In the first step, put cornmeal, white flour, glutinous rice flour, and white sugar in the basin, and mix well with a spoon. 2. Put in boiling water and stir into a flocculent shape. 3. Let cool and knead into a smooth dough.

4. Cover with a damp cloth and let rise for half an hour. 5. Knead the dough into long strips. 6. Divide into small agents and knead into balls.

7. Press it in with your thumb at the bottom. 8. Rotary molding while pressing. 9. The shape of the nest head comes out.

10. Pot on cold water, turn on high heat to boil the water to low heat, start the timer for 15 minutes, turn off the heat, simmer for about 2 minutes, and then open the lid. 11. Take it out when the time is up, and it's done.

Corn nest head. Ingredients: 1 handful of cornmeal (yellow), 1 corn (fresh), 1 handful of soybean flour.

1 handful of raisins as an adjunct.

1 pinch of seasoning baking powder and an appropriate amount of sugar.

The practice of corn nest head.

1.Mix the corn kernels and soaked raisins.

2.Add a spoonful of sugar.

3.Add cornmeal, soybean flour, and baking powder.

4.Mix well, pour in an appropriate amount of water, and form a dough.

5.The lotus leaves are thawed and spread on top of the steamed grate.

6.Take a small piece of dough and use your hands to form a smooth dough.

7.Insert your thumb into the base of the socket and bring the other four fingers together to rotate the socket.

8.Place the finished nest head on the lotus leaf.

9.Make all the nest heads in turn.

10.**, After the heat is out, steam for 20 minutes, turn off the heat and simmer for 5 minutes.

Cooking tip 1: Soak the raisins in advance and wash them.

2. Multigrain flour can be purchased from the supermarket, or it can be purchased from a grain and oil store that can be processed by itself.

3. The ratio of flour is about 1:1, and it can also be added according to personal preference, 4. Cold water and noodles, because multigrain flour has no viscosity, stir evenly, and there is no dry powder.

5. The lotus leaf was originally frozen by me. Fresh lotus leaves are harvested, blanched, folded, put into a sealed bag for freezing, and taken out and thawed when used.

It is impossible for pure cornmeal to be soft when making a nest, and it should be mixed with a certain proportion of white flour or starch, and it can be fermented.

and the dough, you need to put some baking soda. After mixing, you also need to let the dough rest for 20 minutes and divide it into equal-sized squeezes. Start making nest heads, try to be as thin as possible, and it will be more delicious.

How to make the corn nest head soft.

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Method steps.

The first point is to use boiling water and noodles. There are many people who make mistakes in this step, they may add cold water and noodles or add warm water and noodles, which may mean that the dough is not delicate enough, the correct way is to use boiling water to mix the noodles, and in the process of adding water, we should pay attention not to add a lot of water at one time, because there is no way to grasp the amount of water, and we should choose to add water in stages.

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The second point is that the flour should be added in batches. When making corn nests, yeast needs to be added to ferment after the noodles are reconciled, and flour needs to be added, generally 300 grams of flour should be added to 200 grams of cornmeal.

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There are many people who make a mistake when adding flour, they will add all the flour at one time, this practice is not correct, you should choose the way to add it in stages, add 100 grams of flour for the first time, add 100 grams of flour after stirring evenly, and then continue to add 100 grams of flour after stirring evenly, so that the kneading dough can be particularly smooth and delicate.

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The third point is that the dough must be twice as large as the dough to rise. If you want to make a soft and delicious corn nest, the step of flour fermentation can be said to be extremely critical, there are many people who use it to make a nest when the dough has not been fermented, this practice is definitely incorrect, generally until the dough ferments to twice the original size to be able to make the nest.

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There are also some people who think that the bigger the dough fermentation, the better, the larger the fermentation, the softer the dough, of course, this practice is not good, you can't let the dough ferment too big, generally about twice as much. After the dough has risen, it needs to be kneaded for a few minutes to expel the gas from the dough before it can be made into the shape of a nest.

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Now do you know how to make the corn nest soft and delicious?

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The materials required for cornmeal nest are: 200 grams of corn flour, 400 grams of flour, 5 grams of yeast, 270 grams of warm water;

Detailed steps for making cornmeal nests:

1. Put the yeast in warm water to dissolve, let it stand for 10 minutes, and let its reaction take effect;

2. Put the corn flour and flour into a basin, slowly put the yeast water into it, then knead it into a smooth dough by hand, cover it with plastic wrap, and let it rise to twice the size;

3. After the dough is fermented, take it out and knead it by hand to exhaust it, then knead it into long strips, cut it into small portions of equal size, knead it into a round small dough, and then press your fingers into it to form a nest head embryo with a small pit in the middle;

4. Put the head embryo of the nest into the steamer with a cage cloth, let it grow for 20 minutes, then steam it over medium and high heat, and time it for 20 minutes after the water is boiled.

The finished cornmeal nest is sweet and soft, and can be eaten directly, or you can stir-fry some side dishes and put it in to eat, which is very delicious.

Details that need to be paid attention to in the process of making cornmeal nest nests:

1. The ratio of corn flour and flour can be adjusted appropriately according to the taste you want, the more corn flour will taste harder, and the trick of the soft cornmeal nest is to make the flour more than the cornmeal, so that the nest head is more soft;

2. The water in which the yeast is melted should not be too hot, within 40 degrees, and it is good to put your hands in the water without feeling hot; Because the water absorption of flour is different, the amount of water can be adjusted appropriately; When the dough is fermented, cover it with a lid or wrap it with plastic wrap to prevent water loss and drying;

3. When rubbing the head embryo of the nest, you can first rub the small dough round, then put it in the palm of your hand, press the other hand into a small nest, and then turn it while pressing it to make it shape. Try to make the nest deeper and the surface smoother, so that the steamed nest head looks better;

4. Leave some intervals when the head embryo is put into the steamer, so as not to stick together after fermentation. When steaming, the water boils and starts to time, if you are afraid that it will collapse after steaming, wait for five minutes before taking it out;

Ingredients: 100g corn flour, 200g flour, 135g water, 15g sugar, 3g yeast.

1. Mix the materials except yeast and mix well.

2. Melt the yeast with warm water and slowly pour it into the flour.

3. Knead into a smooth dough, cover with plastic wrap and leave to ferment in a warm place until twice the size.

4. Serve the dough.

5. Take out the exhaust gas and knead it for a while to knead it into a smooth dough.

6. Roll into long strips.

7. Cut into small pieces with a knife.

8. Take one serving and pinch it into a small mushroom shape with your thumb as the center.

9. Make a good nest head.

10. Put it in the steamer and let it rise for 15 minutes.

11. Heat for 20 minutes, turn off the heat and steam for a while.

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.

According to the specific problem type, the steps are disassembled, the cause is analyzed, the content is expanded, etc.

The specific steps are as follows: The main reason for this is ......

Answer 100 grams of cornmeal, blanch the noodles with freshly boiled water, mix into a thick batter and let it cool, wash and dice the red dates, put them in the batter and mix well, add about 200 grams of ordinary flour, and form a dough, cover the plastic wrap to rise to twice the size, sprinkle dry flour on the board, take out the dough and knead it evenly and exhaust it, rub the strips and divide the agent, knead the circle and poke the hole below, turn the whole nest head shape, put a wet mesh cloth on the grate, put it in the nest head, cover the lid and rise again for 15 minutes, ** steam for 15 minutes, simmer for 5 minutes and open the lid.

The quick-frozen nest head can be fermented with white sugar, bubble multi-source, etc., the nest head is soft and full, and the quick-frozen nest is not dry and shrinking, and it is not hard.

Introduction: Many people prefer to eat corn nest head We all know that it belongs to a kind of miscellaneous grains, and it is particularly good for the body to eat, so how to make corn nest head at home will become softer? Let's find out.

<> when we make corn nests at home, we first need to prepare some cornmeal, but also prepare some baking powder, and at this time we also need to prepare some white sugar to be more delicious, we take out a basin and put these raw materials into the pot. In order to make the corn nest more soft, we must put an appropriate amount of baking powder, fully ferment it, and then when stirring the noodles, we need to gradually add some boiling water, stir it into noodles, and then knead it in a flocculent shape, and then put it on the plastic wrap and put it aside to start fermentation. After fermentation, we can take out the dough and start to set, at this time, divide the dough into small dough, wrap it into a nest head, and then you can steam it on the steamer, and the steaming time and heat should be controlled at this time.

We generally steam for about half an hour, and the temperature of the fire should also be relatively high, so that the steaming is softer and the taste is more delicious, so we must pay attention to the time and temperature.

Through some self-help methods like this, the corn nest you make will be softer, and it will taste better, and we will match it with better dishes, which will taste very good, at this time we can eat it with a dry pot, or with some chicken, which is very delicious, and it can be used as people's staple food. We all know that corn wowotou is a coarse grain, which is good for the body, and there is a lot of dietary fiber in corn, so for the best people, it can help people detoxify, and its satiety is also particularly strong, at this time, it can also help people control a blood sugar after eating, so people can eat some coarse grains like this, which are particularly good for the body, so we can eat such delicious coarse grains in ordinary times.

When making, we must pay attention to the ratio of cornmeal and white flour, try to choose a ratio of 1:1, you can use baking soda or yeast powder appropriately when mixing noodles, and the proofing time is a little longer, try to reach about 12 hours, so that the cornmeal nest will be more soft and flavorful.

You can put some flour in the cornmeal, pour in the same proportion of yeast, stir it into a flocculent shape with warm water, knead it into a smooth dough, put it in a slightly higher temperature, cover it, let the dough ferment into a honeycomb shape, wake up in the exhaust, knead it into a nest, put it in the steamer and wake up for 15 minutes, and steam it in the upper pot.

If you want to make the corn nest head more soft, you can add a little sugar when you do it, the sugar has a certain softening effect, and when you steam the nest head, you must steam it quickly on high heat, so that the nest head is soft and glutinous.

Hello dear, here is a very popular traditional Chinese snack for you to find out that soft corn nest is a very popular traditional Chinese snack. Here are a few tips for making soft corn nests that will allow you to make a better tasting nest: Choose a good quality cornmeal:

Using good cornmeal can make the wotou more tasteful and fragrant. It is recommended to choose cornmeal with a darker color and moderate thickness. Control the amount of water:

The amount of water added should be gradually increased, a small amount of water should be added when stirring, and if the flour is too dry, water can be added appropriately. But be careful not to add too much water, otherwise the nest head will become thin. Fermentation:

During fermentation, placing the head of the Wo Sanzhao Chop in a warm and moist place can speed up the fermentation process. But be careful not to over-ferment, otherwise the nest head will become sour. Roasted:

When baking, place the nest head on a baking sheet, bake over medium-low heat, turn over one side and bake again until both sides are golden brown. Seasoning: Wotou can add an appropriate amount of salt, oil, chopped green onions, eggs and other condiments according to personal taste to increase the taste and deliciousness of Wotou.

Finally, the prepared soft corn nest can be eaten with cooked soybeans, soy milk, sugar water, etc., for a better taste.