What is the ratio of cornmeal to bean flour to steam out a delicious wotou?

The nest head is a very nutritious crude fiber.

The staple food, corn and soybeans have a very strong flavor and a particularly good taste. So how much corn flour to use.

And bean noodles to steam out a delicious wotou? Let's do it along.

It is the post-90s, at a very young age, I heard that when my parents were young, they used the nest head to satisfy their hunger, and the corn flour and soybean flour were made into a nest head with a pointed bottom in a ratio of two to one or three to one. To make wotou at home, we need to prepare bean flour, cornmeal, and sugar.

Osmanthus syrup and so on. We mix soybean flour and corn flour in a one-to-two ratio and blanch the dough with boiling water.

Add sugar and osmanthus syrup, stir it into a dough with chopsticks, and when it cools a little, knead the dough into a smooth dough with your hands, and then attach plastic wrap.

Allow to rise for about 10 minutes. Dip your hands slightly with a little water, then cut the dough into a piece of dough, first knead the dough into a sharp cone, and then use your thumb to make a hole at the top of the nest, and then we put the nest head in the cage drawer and steam for 20 minutes, and the nest head can be out of the pot.

Although the method seems very simple, it is also different from steamed steamed buns, first of all, there is no need to put any baking powder or baking powder in Wotou.

You only need to use corn flour and soybean flour, if you have tools for grinding flour at home, you can grind it yourself at home, it should be noted that corn flour is not corn starch.

It is flour made from dried corn kernels, and soybean flour is flour made from soybeans. In addition, when we mix the noodles, we must use boiling water, if we use cold water, it is difficult to mix soybean flour and corn flour into dough, this nest mainly eats the fragrance of cornmeal, and put soybean flour just to increase its fragrance, so corn flour must be more than soybean flour. But when we take the nest head to the cage drawer to steam, we must put the drawer cloth on the drawer, and pat a layer of oil on the drawer cloth, so that the nest head will not stick to the drawer cloth.

Wotou, which is crude fiber, is particularly good for our intestines, and corn and soybeans also have a lot of protein and dietary fiber.

It is also particularly beneficial to the body, if you are tired of eating staple foods such as white flour steamed buns, flatbread rolls, etc., you can try to make some wotou to improve the taste.

The ratio of cornmeal to bean flour is 3:1, so that the delicious wowotou can be steamed, which can effectively neutralize the roughness of cornmeal and increase the delicate taste.

The ratio of cornmeal to bean flour is 2:1 to make a delicious wowotou, which is a ratio that I have obtained after many practices, and I hope it will be useful.

Put 2 3 cornmeal and 1 3 bean noodles, so that the steamed nest is very delicious.

I have always hated eating coarse grains such as wotou cakes.

I feel very strained and can't swallow it. Until a friend opened a farmhouse.

I ate wotou once by chance, and the taste instantly amazed me. The taste is soft and sweet, and I fell in love with the unique aroma of cornmeal. So I cheekily begged for the formula and shared it with you today. <>

One, and noodles. Prepare 400 grams of cornmeal and 200 grams of soybean flour (or mung bean flour), the ratio is controlled at 2:1, and the fluctuation does not exceed 10 grams, which is conducive to the fermentation of the dough. Do this out of the nest head.

It has both the softness of steamed bread and the unique coarse grain taste of cornmeal (if you want a more delicate taste, you can add 50 grams of white flour). The reason why the traditional wowotou is as hard as a stone after it is cold is because there is too much cornmeal.

5 grams of baking soda.

Place in a bowl and stir two spoonfuls of warm water at about 38 degrees Celsius. The water temperature should not be too high, otherwise it will kill the activity of baking soda.

Put about half of the cornmeal into a basin, and slowly pour the freshly boiled hot water from the electric kettle into the cornmeal to blanch the noodles.

Stirring the other hand into a ball with chopsticks is fine.

Then add the remaining cornmeal and soybean flour, add about 10 grams of sugar, pour in baking soda, add water (room temperature) in a small amount and many times, and knead into a smooth dough.

Cover the basin with plastic wrap.

Or lid, put it in a warm room and let it rise for about half an hour. <>

Second, steamed nest head.

Take out the dough from the basin, put it on the cutting board and divide it into equal portions, then knead it round with your hands, and then press it flat, and the hands are slightly raised to form a hollow nest shape in the middle.

Put water in the steamer, put on the steaming rack, lay the steaming cloth wet with water, put the nest head in it and place it one by one, leave a gap in the middle, turn to medium and low heat after the fire is gasped, and turn off the fire after steaming for about 30 minutes. <>

The nest that comes out of this way will not be hard even if it is cool, so let's try it quickly, it's very simple.

It's about a ratio of 3:2, be sure to choose warm water when mixing the noodles, and then you can also add some salt to it, be sure to pay attention to the appropriate strength when mixing the noodles, and then add the appropriate amount of white noodles, and then knead them into a smooth dough.

The ratio should be controlled at 1:1, and it should be appropriate to put some yeast, not too much, so that if you make it, you can make the nest taste particularly delicious, and there will be no yellowing.

I think the ratio should be 1:2 so that it can be steamed deliciously. Add two tablespoons of water to the noodles. Then stir vigorously and you're done.

We normally mix ten catties of cornmeal with two catties of bean flour. With hot noodles.

What is the ratio of cornmeal to bean flour to steam out a delicious wotou? Cornmeal and bean flour wowotou is nutritious, sweet and delicious, the ratio of cornmeal and bean flour is 2:1, so that the wowotou is soft and delicious, and the taste is good.

Wowotou is the favorite food of many people, in the past, Wowotou is the staple food of many poor people, the people who are tired of a day can eat a bite of stick noodles Wotou, on a little pickle, even if it is a pretty good meal. With the improvement of living standards, many people have basically solved the problem of food and clothing, and even a meal of fish and meat is not a problem.

1. What are the steps of dough mixing?

Ingredients: cornmeal, soybean flour, sugar, baking soda. After preparing these ingredients, mix them together according to the proportion, if you don't like to eat sweet, you can put less sugar, be sure to use warm water and noodles, too hot water and noodles are easy to live the noodles to death, and the steamed wowotou is not soft.

While adding warm water, stir until flocculent and let cool slightly. Then add a little baking soda and knead it into a smooth dough by hand. When kneading the dough, be sure to have the strength to knead the dough sufficiently, and do not let there be small bumps inside.

Cover and let rise for 10 minutes. Then sprinkle dry flour on the cutting board, put the proofed dough on the cutting board, knead it with appropriate force for a while, knead it into strips, and divide it into dough of the same size. Pinch the head of the nest into a ball, and use your thumb to circle around the center to make the head of the nest, and then pinch the top into a tip.

2. Conclusion. Finally, put the finished nest head into the steaming drawer, put a layer of gauze on the steaming drawer, boil the water, and steam for 15 minutes on high heat. Some people don't like to eat soybean noodles, but they can also use black bean noodles, and the proportions are the same.

However, everyone's taste is different, and you can also adjust it appropriately according to your own taste, and eating a little whole grain every day is also of great benefit to the body, which can help gastrointestinal peristalsis and help to excrete the accumulated metabolites in the body.

Wowotou used to be an important food for people, and with people's increasing requirements for healthy life, Wowotou is now deeply loved by people and has become a gospel for diabetics and hypertension patients. To make a rich flavor and aroma, the ratio of bean flour to cornmeal is 2 to 1, the bean flour is delicate, and the cornmeal is coarse. The steps of dough mixing can be divided into four main steps, the first is to mix the flour and add the seasoning.

The following will share with you the detailed production process of Wowotou.

1. Prepare foodMaterial. Five hundred grams of corn flour and two hundred and fifty grams of bean flour are prepared here. Prepare one of the kinds of sugar, honey, osmanthus sugar, etc., an appropriate amount of pure milk, and an appropriate amount of dry yeast.

Dry yeast can make the nest head softer.

2. Make wowotou dough. First of all, pour all the corn flour and bean flour into the basin, and add an appropriate amount of sugar, honey, and osmanthus sugar according to your taste, stir well and set aside. Pour the pure milk into the milk pot and heat it until it bubbles, here you need to pay attention to the milk not to boil until it boils, then slowly pour it into the flour, blanch it, and then quickly stir it into a dough flocculent, when the temperature of the dough floc is reduced to about 30 degrees, add an appropriate amount of dry yeast.

It is then kneaded into a smooth dough. Leave the dough in a warm environment to ferment for one to two hours. It is important to pay attention to the time of fermentation here, which should not be too long.

3. Make a nest head. Once the dough has risen, the dough is kneaded into long strips and then cut into about 10 grams of dough. Knead the dough into a ball and rotate it with your thumb to make a dimple.

The thickness of the nest head is about two centimeters, and the inner and outer surfaces should be smooth, so that it is easier to steam.

Fourth, steaming wowotou. Place the finished wowotou evenly on the steaming drawer, steam it over high heat for about 15 minutes, and the milky wowotou is completed.

The ratio of cornmeal and bean flour should be controlled at 1:1, so that the nest will be particularly delicious, and the next step is to add some water to the cornmeal, stir evenly, then add the bean flour, knead it for 20 minutes and then put it in the pot to steam.

The ratio of cornmeal to soybean flour is 3:1. The step of mixing the dough is to put the cornmeal and bean flour in a basin, then pour in some hot water, and knead the dough evenly.

The ratio should be 2:1. We need to prepare some soybean noodles and sugar, and when mixing the noodles, we must mix the noodles with hot water while stirring, and pour in baking powder to ferment.

When millet flour, bean flour, and cornmeal are steamed, the ratio of these three types of flour can be 1; 1；1, but you need to add wheat flour, generally one part of the cereal with three parts of wheat flour, so that the nest is delicious. Otherwise, use cereals, and the nest will be harder and have a bad taste.

Mix cornmeal, bean flour and white flour in a ratio of 1:1:1, add sugar and yeast powder, pour water and knead into a dough for fermentation; After fermentation, it is made into a nest head embryo, which is steamed in a steamer and can be eaten.

It is best to have a ratio of 2:1, because it will taste better in this way, so you should also pay attention to the strength when mixing the noodles, because the strength determines the taste.

Inside this nest head. There is cornmeal and wheat flour as the mainstay. Is soy flour dispensable? If I put soybean flour for a long time. If you put a little bit of it, you won't have the unique taste of soybeans.

The ratio of cornmeal to bean flour is 1:3, so it is delicious when steamed, and it is recommended to use warm water and noodles.

Ingredients: Appropriate amount of cornmeal, appropriate amount of soybean flour, appropriate amount of sugar, appropriate amount of milk.

Method: Put fine cornmeal and soybean flour into the basin in a ratio of three to one, add white sugar milk, and then gradually add warm water to knead and evenly, so that the dough is flexible and strong; After kneading the dough evenly, it is kneaded into round strips, and then picked into a dough agent; Before pinching the nest head, dip your right hand in some cold water and rub it on the palm of your left hand to avoid sticking to your hands when pinching; Put the dough in the palm of your left hand, knead it a few times with your right fingers, pinch the air-dried epidermis softly, and then rub it into a ball shape with both hands, still put it in the palm of your left hand; Dip your right hand in some cold water, drill a small hole in the middle of the dough ball, rotate your fingers while drilling, and pinch the thumb and middle finger of your left hand at the same time; Pinch the top of the nest head into a pointed shape, until the nest head is pinched to a centimeter thickness, and the inner wall and appearance are smooth, and the upper drawer is steamed with a fire for 20 minutes.

The ratio of cornmeal to bean flour should be 4:6, so that you can steam a delicious nest, but you should use cold water to mix the noodles with this kind of noodles, and put a small amount of edible salt when mixing.

The ratio of cornmeal and bean flour is 1:1, first half of the noodles are scalded with boiling water, the other half is blanched with cold water, and then soft together, the dough should not be too soft and not too hard, so that the nest is both beautiful and delicious.

The ratio of cornmeal and bean flour 7 3 is made to be a little more delicious, with warm water and noodles, you can put a little yeast powder appropriately, and the good noodles are steamed for more than half an hour and an hour, so that they come out softer!

The ratio of cornmeal to bean flour is generally 2 to 1, and you must master this ratio well, and you must have strength when kneading the dough, and knead the dough fully, so as not to let there be small bumps in it.