How to make a soft and delicious cornmeal nest?

Cornmeal belongs to coarse grains, so wowotou made of cornmeal is more popular, but to make coarse grains soft and delicious, it is still necessary to improve on the basis of the old tradition, and now they pay attention to coarse grains. So if you want to make the cornmeal wowotou delicious, you have to change the recipe, in fact, the method is also very simple, and it is the kind that will be seen at a glance.

1. Add 200 grams of fine cornmeal to a large bowl, then slowly add 200 grams of freshly boiled water to scald the noodles, stir with chopsticks while pouring boiling water, so that all the cornmeal can eat boiling water, stir until there is no dry powder, stir the cornmeal into a flocculent shape and let it cool first, and then beat two eggs into it after cooling, and then use chopsticks to fully stir the cornmeal and eggs evenly.

2. After stirring well, add 4 grams of yeast and 20 grams of sugar, add white sugar to promote better fermentation of yeast, stir well after adding well, add 150 grams of ordinary flour and 50 grams of soybean flour after stirring evenly, and then knead into a dough when stirring into cotton wool, knead into a smooth dough that is a little harder, and seal it to rise for 15 minutes after kneading.

3. After the dough wakes up, sprinkle a small amount of dry flour on the board, take out the dough and put it on the board, fully knead and exhaust the dough with your hands, knead the long strips directly after kneading, and then cut the strips into evenly sized dough. Knead the dough a few times to form a ball, then poke a hole in the top of the dough with your thumb, and then press it with your thumb and rotate the dough while making it into a shape with a wide dimple at the top and a wide socket at the bottom.

4. Put the finished raw blank into the steaming drawer and cover it, and when you put the raw blank into the steaming drawer, you should first put on a steaming cloth or brush a layer of oil to prevent sticking to the bottom and proofing it again for 20 minutes. Add more water to the steamer, the water is enough to steam, boil the water over high heat, then put the steaming drawer on the steamer, and steam for about 15 minutes. After steaming, do not boil the pot first, we simmer for another 3 minutes, then open the lid and take it out and put it on a plate.

So that our cornmeal nest is ready.

If you want to make cornmeal and red dates, it is also very simple, after the first time the noodles are raised, add the red dates, the red dates should be pitted, and then cut into small particles and added to the dough, knead a few more times, so that the red dates are distributed more evenly. If red dates are added to the cornmeal wotou, the nutrition of the wowotou is enriched, and there is also an extra layer of sweetness of jujubes, which makes the cornmeal wowotou more delicious.

If you make pure cornmeal wowotou, the taste is very poor, I believe that now people are not able to eat, and it is difficult to swallow, to make cornmeal wowotou soft and delicious, we can add some flour, which can improve the taste of cornmeal wowotou, it will not be so rough to eat, adding a small amount of soybean flour into it can play a role in increasing flavor, and it can also make the wowotou more smooth and good-looking. Adding eggs to it can make the nest head more fluffy and soft, and it is also more delicious and delicious.

First of all, the cornmeal, ordinary flour, warm water, yeast, eggs, milk powder, sugar, all stir evenly, and then put it in a warm environment, let it rise for a period of time, After that, these doughs should be kneaded into the shape of the dough nest, and then put it in the pot to steam for about 15 minutes, at this time you should prepare side dishes, such as cowpeas, sprouts, red peppers, bacon, and meat, heat oil, put all these things in it and turn it over, fry evenly and then add salt, oyster sauce, and soy out of the pot, After that, the two can be paired together.

Add some hot water to the cornmeal, then add some baking powder, stir it into a dough, knead it into a smooth dough, and put it in a warm place to ferment for about 20 minutes, so that the cornmeal will taste better.

Add 50 grams of starch and 50 grams of sugar to 500 grams of cornmeal, then add some water to knead the dough, knead it into a nest, and steam it.

Cornmeal is a very healthy ingredient for the lungs, spleen, appetizer, cancer prevention, cholesterol reduction, and brain health. After learning my father's practice, I boiled the red dates, and poured them into the cornmeal while they were hot, and the steamed wotou was sweet and delicious without sugar. I believe that there must be many people who love to eat Wotou This Wotou adds a lot of delicious things, which must be loved by children, and eating more coarse grains is good for the body.

Steps: Prepare 400g of cornmeal, 100g of soybean flour, 2g of baking soda and an appropriate amount of red dates.

2.Mix the cornmeal and soybean flour in a 4:1 ratio and add a pinch of baking soda.

3.Wash the jujubes and put them in a cooking pot to cook.

4.After the red dates are boiled until soft, they are poured into the cornmeal with water while they are hot, stirring with chopsticks while splashing. Pour boiling hot water on the noodles, pour in the hot water slowly, and stir the noodles quickly, a small amount at a time, and never too thin. Stir well until there is no dry flour in the basin and let it cool.

5.Mix into a slightly softer dough.

6.Dip your hand in a little cold water to pat the dough into a semi-circular cake shape, with a slightly thicker bottom so that it can be placed in the cage drawer upright.

7.Put it in a steamer and steam it for 20 minutes on high heat, because it is a hot noodle, it is very cooked.

8.Steamed appearance. Don't rush to pick it out after turning off the heat, let it sit for another 5 minutes, and then pick it out.

Tip: If you give it to your child, it's best to remove the date pits.

Aunt teaches you how to make cornmeal wotou, which is soft and delicious, simple to make, and explained in detail.

Put some Angel Fa Xiao powder, put one-third of the black bean flour, an egg, wait for 2 hours, the noodles are started, put the cake layer paste, pour water twice in the middle, the soft cornmeal cake, sweet and delicious.

It is best to add a little flour to the cornmeal, and then use yeast to ferment it, and it will become soft and delicious.

In the past few years, it was more popular in our family, and the cakes, that is, cornmeal, white flour, eggs, plus food oil, baked in the oven, were very fluffy and delicious! You can try adding some eggs, food, and oil.

Blanch the cornmeal with boiling water, add one-third of the flour, put a little white sugar, and then ferment it with yeast.

If you want to make the cornmeal wotou delicious, you should first blanch the cornmeal with boiling water, then add a little flour and then add yeast and flour, proofing to twice the size, and then kneading the dough to shape and proofing again. In this way, the steamed nest head is soft and delicious.

Wowotou is an ancient traditional pasta, first prepare an appropriate amount of corn flour in the basin, then blanch the noodles with hot water, then add a little flour, effective mother powder, and then add an appropriate amount of warm water live noodles, start kneading the dough when mixing into a flocculent, cover the lid and rise twice as big, so that the wowotou is soft and delicious.

Put a little baking soda in the cornmeal, and then blanch the noodles with boiling hot water, so that the steamed noodles are soft, and if you want to be delicious, you can add some white sugar.

Adding an appropriate amount of glutinous rice flour to the cornmeal can improve the taste of Wowotou, and make Wowotou sweet, soft and glutinous, and the corn fragrance is rich and lead. Here's how:

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour, 50 grams of sugar, appropriate amount of warm water.

Steps: 1. Mix the cornmeal, glutinous rice flour and sugar, and knead the dough with warm water.

2. Divide it into small agents and then pinch it into a nest head, and steam it in the basket.

Additional notes: 1. Cornmeal will produce a sour taste after fermentation, the longer the fermentation time, the heavier the sourness, the solution is to knead an appropriate amount of soda after fermentation.

2. Yeast powder can be replaced with baking powder, which can be directly made into a nest without fermentation, which saves time and solves the problem of acidity.

3. The ratio of cornmeal and soybean flour is also very delicious if changed to 4:1, and you can also try to add millet flour, wheat flour and other flours that you like.

I have made the following operation steps, you can refer to it, [Homemade Wowotou].

Prepare 100 grams of corn flour, 100 grams of plain flour, 1 sachet of milk powder of 25 grams, 3 grams of baking powder, 2 grams of yeast, 30 grams of sugar, and 120 grams of warm water. 1. Wheat flour, milk powder, baking powder. After adding, pour the yeast powder and sugar into warm water, stir well with chopsticks, mix cornmeal, wheat flour and baking powder together, also stir well, pour in yeast water, stir into dough with chopsticks, and then start to form a smooth dough, put it in a basin and let it stand for 20 minutes.

2. The awakened dough is softer, put it on the cutting board and roll it into long strips, and cut it into dough of the same size. Knead the dough into a round ball with your hands, poke a hole with your thumb, turn the dough as you poke it, arrange it into a triangular pyramid shape, and put it in the steamer basket when it is ready. 3. Add an appropriate amount of water to the steamer, heat it until it is slightly hot, turn off the heat and put the steamer on it, and ferment for an hour.

When the volume of the nest head becomes larger, it can be steamed. 4. Bring the fire to a boil, then turn to medium heat and steam for 20 minutes, the wowotou will be steamed, don't take it out to eat immediately after turning off the fire, simmer for 5 minutes, so that the wowotou is puffy and soft, and will not collapse.

After 5 minutes, the wowotou can be taken out and eaten.

Ingredients recipe Calories: 200 (kcal).

Ingredients: 250 grams of corn flour, 50 grams of white sugar.

Method steps.

Prepare an appropriate amount of corn flour, baking powder, sugar, and warm water.

The home-cooked practice of steaming wotou.

The home-cooked practice of steaming wotou.

The home-cooked practice of steaming wotou.

Sift the corn flour and pour it into a basin, add white sugar and baking powder to the basin and mix the ingredients evenly. Slowly add the warm boiled water to the basin and stir as you pour, stirring well.

The home-cooked practice of steaming wotou.

Knead into a fine, elastic dough and let it rest in a warm place for 30 minutes.

The home-cooked practice of steaming wotou.

Roll the dough into long strips and cut it into about 30 grams of each with a knife.

The home-cooked practice of steaming wotou.

Roll the cut into a ball, insert your thumb into the bottom of the dough and shape it into a hollow cone.

The home-cooked practice of steaming wotou.

The home-cooked practice of steaming wotou.

Put the nest head evenly spread out in the steamer, pour an appropriate amount of water into the pot, after the steam comes up, put the steaming drawer, and the fire can be out of the basket for 15 minutes.

The steps to make the corn flour nest town call the nest head are as follows: Youhuai

Tools Ingredients: cornmeal, boiling water, flour, yeast, sugar, warm water, molds, oil.

grams of cornmeal are blanched with 150 ml of boiling water.

2. When it cools a little, pour in the same amount of plain flour.

3. Add 5 grams of yeast powder and 1 tablespoon of sugar. Pour a small amount of warm water several times.

4. Knead it into a dough, let it rise for an hour, and after an hour, roll it into long strips and cut it into equal dough.

5. Pinch it with your thumb to form a socket.

6. Brush the mold with oil, put it into the nest, and use it after steaming, and the nest head is loose and soft.

For many people who are keen on health care, because it is made of cornmeal or mixed noodles, it is an excellent staple food of miscellaneous grains, and it is deeply loved by everyone. Do you know the different ways to make cornmeal nests? Now, I'll tell you.

The practice of cornmeal nest nest head

Ingredients: 500 grams of cornmeal, 75 grams of bean flour, 50 grams of flour, 50 grams of sugar.

Method Pour the materials into the container and stir evenly, blanch 50% with boiling water, and reconcile the remaining part with warm water, knead the dough together for a while, and set aside *** a little harder *** Divide the dough into 16 equal parts, take one and rub it into a cylindrical shape by hand, the bottom pier is flat, put the hole on the right palm, dip the left hand in water, the thumb enters from the bottom, and the index finger is pinched and rotated to make the heart of the nest head bigger and bigger, and the bottom of the pier is flat. Steaming over high heat and taking it out of the drawer for 25 minutes, it is slightly cooled before eating, and the taste is better.

The practice of cornmeal nest nest head

Ingredients: Cornmeal, 150g

Method 1Add milk and 1 gram of baking soda to cornmeal and bean dregs in a ratio of 1:1, while steaming the pot to make water, 2After the water is boiled, spread cabbage on the cage drawer, then make a nest head, be sure to open the underwater drawer, the root is stuffy according to the size of the nest head to choose the steaming time, I made this nest head is relatively small, steamed for 15 minutes on the cooked, the advantage of using cabbage as a drawer cloth is not to paint the bottom. At the same time, you can also play freely in this nest, add some jujubes, raisins and the like, and you can also add some brown sugar to make it sweet!

The practice of cornmeal nest nest head

Ingredients: 100 grams of cornmeal, 100 grams of millet flour, 30 grams of sugar, and about 140 grams of milk.

Method 1Mix the cornmeal, millet flour and sugar, add warm milk and mix into a smooth dough.

2.Cover with a cloth and let the dough rise for 10 minutes.

3.Roll the dough into long strips and cut into small pieces of the same weight.

4.Take a small agent, knead it round, knead it into a nest, make it in turn, and put it in the cage.

5.Steam on the heat, and steam for another 10 minutes.

The practice of cornmeal nest nest head

Ingredients Ingredients: 300 grams of soybean flour, auxiliary materials: 750 grams of cornmeal *** yellow, seasoning: 200 grams of white sugar, 15 grams of baking soda.

Method 1Put the cornmeal in a basin, scald it with eighty percent hot water, and let it cool;

2.Then mix the soybean noodles, add baking soda, stir for a while, add sugar and knead well;

3.Put the dough on the cutting board, knead it well, knead it into strips, and divide it into 50g pieces;

4.Put the agent in the hand and knead it into a circle, drill a small hole on the surface of the ball with the thumb of the right hand, and rotate the cornmeal ball with the right finger with the palm of the left hand until the hole grows from small to deep, and pinch the top of the ball into a sharp shape to form a nest shape;

5.Place the small nest head neatly, steam it in boiling water for about 20 minutes, and then it is ready to eat.

The practice of cornmeal.