How to steam a soft and delicious nest, how to steam a nest soft and delicious tricks

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 very critical, a thumb is in the inside, nine fingers are facing outward, and they are kneaded together into a tower shape with a hollow middle and a large head point, and the basket is steamed, so the nest head is also known as "** tower" or jokingly called "inside and outside nine".

The trick of steaming the wotou is small, fluffy and delicious, I think it is basically the same as our steamed steamed buns, and the wowo wo is basically the same, and the wowo wo is put on the wowo wo Put the cornmeal. Take boiling water, take warm water, and sprinkle in an appropriate amount of yeast, try to live as finely, so that the saved nest is very soft and delicious.

You can go to your mobile phone or go to the browser, Kuaishou, etc., these platforms to see, there will be a lot of tutorials, a lot of tips, etc., so you should go and see it.

Strain the flour and cornmeal and put it in a bowl, pour a small amount of boiling water into the bowl where the cornmeal is held, mix the flour with the water, stir and add water, and finally wait until the flour is flocculent. Then mix the flour into the cornmeal, mix the flour with your hands and knead it all the time, cover the dough with plastic wrap after kneading, and seal it for about ten minutes. After taking out the dough, knead the dough into several long strips, divide each section into several small dough, and finally knead the dough round with your hands, press inward on the dough with your hands, and press a hole to make it, so that the rudiments of the nest head will come out.

The next thing to do is to steam the nest head. Sit on the water in the pot first, put the water into the wowotou after heating, wait for ten minutes and then steam it over high heat, after steaming, don't be in a hurry to open the lid, simmer for about ten minutes, and then take out the wowotou, which can make the wowotou more fragrant and soft.

Prepare 2 bowls of flour and a bowl of cornmeal, first blanch the cornmeal with boiling water, pour 5g of yeast powder into warm water, melt it and pour it into the flour, then knead the 2 kinds of flour together and ferment for about two hours. Then prepare the previously prepared filling, take one of them after fermentation, knead it into a circle, and slowly knead it into a hollow cone. Then put in the filling, wrap it, put it in the pot and steam for 15 minutes, and then simmer for 3 minutes.

Steamed nest head is fluffy and delicious according to the following method:

1. Ingredients: 500 cornmeal, 200 ordinary flour, and appropriate amount of sugar.

2. Method 1: Put corn flour and flour powder in a ratio of 5 to 2. The proportion can be reduced moderately, and the taste varies.

2. Stir well before scalding the noodles.

3. Take a chopstick and stir it slowly with boiling water.

4. Wake up for 10 minutes after kneading well.

5. Block shaping.

6. Rubbing the head of the nest because it must be operated with two hands is in the absence of anyone to take pictures, anyway, it is to use the thumb to shape the head of the nest.

7. Steam in a pot of boiling water for 20 minutes, depending on the specific situation, don't be afraid of a long time, this is not a dough that will not be steamed too old.

8. Steamed nest head.

The method of steaming the nest head is as follows:Ingredients: 200 grams of walnuts, 100 grams of cornmeal, 100 grams of glutinous rice flour.

Excipients: 20 grams of sugar, 20 ml of water.

Steps: 1. Prepare the ingredients in the morning or section.

2. Chop the walnuts.

3. Prepare glutinous rice flour, cornmeal, chopped walnuts, and water to add to the pot.

4. Stir evenly and knead into a dough.

5. Divide into small pieces and knead into a hollow shape.

6. Steaming over water.

7. The finished product is as follows.

1. If you want to make the nest soft and milky, you need to add some milk, millet noodles, soybean noodles, and white noodles to make it together, and you also need to add baking powder and send it, but you can't send it too much, otherwise it will become a hair cake.

First of all, you need to put corn flour, millet flour, soybean flour, millet flour, and white flour together according to the proportions I mentioned above, and mix well.

Note: If you feel that there are too many types of flour, you can also go directly to the grain store to buy the prepared wotou flour, which is basically the same. ）

2. Melt 50 grams of sugar with warm milk, slowly put it into the mixed wotou noodles, stir constantly to make all the wotou noodles stained with water, and then knead them well with your hands.

Note: At this time, you need to let all the dry noodles stick to the water, and then knead them together when there is no dry noodles, otherwise the hardness will not be suitable for dripping.

3. If you like to eat jujubes, you can put the jujube core, cut it into small pieces and put it in, about 10 or so, if you don't like to eat jujubes, you can also leave it out, it will not affect the taste.

4. Divide the dough into small portions according to the size you like, and knead it into a nest shape by hand.

Knead it into a small ball first, pat one side flat in the palm of your hand, and make a hole in the flat surface, and you're good to go.

5. Put cold water in the steamer, put the finished nest head in, wait for 30 minutes, and wait for the noodles to rise.

6. Ignite and steam for 30 minutes, after turning off the heat, don't be in a hurry to open the lid, wait for 5 minutes before opening, a pot of soft milky wotou is ready, the method is very simple.

Here's how to do it. It is recommended to make a little bit of both to adjust the taste.

Cornmeal nest nest head.

Material. 200 grams of glutinous rice flour, 100 grams of corn flour, 50 grams of sugar, and an appropriate amount of water.

Method. 1.Put glutinous rice flour, corn flour and sugar together in a basin, mix well, add water to the mixed flour little by little, mix the flour into a ball, and let it stand for 15 minutes.

2.Divide the kneaded dough into small dough weighing about 40 grams.

3.Hold the dough in the palm of your left hand and knead it into a small nest.

4.Brush the steamer with a thin layer of oil, put the pinched nest head into the steamer, and steam it over high heat for 10 minutes.

Oatmeal and red date nest nest head.

Material. Oat flour, oatmeal, dried yeast, dates, honey.

Method. 1.The yeast powder is dissolved in warm water and mixed with oat flour, oatmeal, and honey to form a dough.

2.Put the dough in a warm place and leaven. Because wowotou tastes more chewy to taste, it doesn't need to be fermented as much as bread or steamed buns. It's almost twice as big as it was original, and it's OK (about 40 minutes).

3.Pit the dates and chop them.

4.Knead the chopped red dates into the already fermented oatmeal dough and knead them into a small, round shape with a sunken bottom and a nest head.

5.Put the pinched nest head in a warm place again and ferment it for half an hour to let it expand slightly.

6.Put the second fermented wowotou into the steamer and steam it on high heat for 20 to 30 minutes. Can.

Wotou is a traditional noodle dish widely popular in northern China, and it is also one of the common foods in our lives. Different from other pasta dishes, Wotou has a soft texture and delicious taste, which can be eaten hot or cold, and is deeply loved by people. However, even if the same pasta is dish, different steaming methods will affect the texture and taste of Wotou.

Therefore, today, let's take a look at how to steam wotou noodles and make wotou soft and delicious.

The recipe should be reasonable.

The first step in making a nest head is to choose a good recipe. Generally speaking, the recipe of wotou is relatively simple, and usually only requires a few ingredients such as flour, yeast, and water. However, the stove is large and the different formula ratios will also make the texture and taste of the wotou show a completely different flavor.

Therefore, before making, be sure to choose the right recipe according to your needs and taste.

The dough should be moderate.

When making wotou, the condition of the dough is also a very crucial link. If the dough is too hard, the taste of the nest will be relatively hard, and if it is too soft, the delicacy will not be enough. Therefore, when kneading the dough, the amount of water should be controlled, the dough needs to be moderate, and the dough needs to be kneaded repeatedly until the dough is smooth and tough, so that the steamed wotou will have a soft taste.

Yeast should not be excessive.

Yeast is an important ingredient in the fermentation of wotou, and the amount of yeast will also affect the taste and texture of wotou. Too much yeast and over-fermentation, the taste of the womb is too easy and soft, and sometimes there is a sour taste; Too little yeast will cause the nest head to have no fill power and a tighter taste. Therefore, it is necessary to control the amount of yeast to steam the head of the nest with a soft mouthfeel.

The steaming method should be appropriate.

Once the dough is made, it is time to steam it. This process is very important, pay attention to the heat and time. When steaming, add an appropriate amount of flour or starch to avoid stickiness.

When steaming, the steamer should be heated with cold water first, and then put the vertical head of the nest into the steamer for hot steaming, and the temperature will gradually rise. The steaming time can not be too long, one is to affect the taste, the other is to affect the color and nutrients of the wotou, it takes about 10-20 minutes, the steamed wotou taste is soft, the fragrance is rich, and it is very delicious.

Summary. If you want to make a soft and fragrant wotou, you need to control the recipe, dough state and yeast dosage, and at the same time pay attention to the heat and time when steaming. I hope that when you try to make it, you can successfully make a rich taste and rich fragrance.

Let's introduce to you today the method of milky corn nest head. In fact, eating more coarse grains has great benefits for the body, because coarse grains are not only very nutritious, but also her impact on blood sugar is also very small, so when we eat carefully, it is recommended that the thickness is the best protection for the body, and the milky corn nest we are now introducing is a very simple food to make, and you can eat more in life.

First of all, we prepare 240g of cornmeal and 100g of plain flour, as well as 30g of milk powder, 15g of sugar, 2g of yeast powder, and 200g of water. These ingredients are actually very simple, they are some of the ingredients we often use in the kitchen, so it is not difficult to get, there may be some people who do not have milk powder in their homes, so milk powder and water can be replaced with the same amount of milk. As for the taste of sugar, it can be increased or decreased according to personal taste, after all, some people like to eat sweet, and some people like to eat not too sweet.

Then we put the prepared cornmeal, milk powder, flour, sugar, yeast all into a basin and stir well with a whisk. Stir well, add water, and use chopsticks to stir it into a flocculent. Then live it into a dough with moderate firmness and softness, cover with plastic wrap and let rise for 15 minutes.

After waking up, take it out and knead it well, knead it into long strips, cut them into about the same size with a knife, and then knead them away with your hands, put them on the cutting board, and arrange them into the shape of a steamed bun.

Put a little water in the pot, cover the pot with cold water on the small corn steamed buns we just made, let them rise for another 15 minutes, and after they wake up, steam them for 15 or 20 minutes. The well-made small dimple is very tasty, with moderate softness and hardness. If you do a lot, you can put it in a food bag to preserve, because this can prevent water loss and become particularly dry and hard.

Whether it's a staple or breakfast, it's a very good choice.

You can add some milk when mixing the noodles, prepare 240 grams of cornmeal and 100 grams of ordinary flour, prepare milk powder, sugar, yeast powder, live into a cong respectful dough and beat it with a whisk, and then swim and arrange it into the shape of a steamed bun, add water to the pot, and steam for 15 to 20 minutes.

First, put the corn flour and Brother Guess glutinous rice flour and sugar together into the pot jujube Zhaolu, mix evenly, add a little water to live into a stool dough, after 15 minutes, then divide the dough evenly, pinch it into the shape of a nest, and then put it in the pot and steam for 15 minutes, turn off the heat, and continue to steam for 10 minutes.

Glutinous rice flour, yellow rice flour, corn flour, fuse it together, add some sugar and water to make a dough, let it stand for 15 minutes, dig it up and divide it into small agents, pinch it into a round hall cake shape, wrap it in the bean scattering sand filling, and then put it in the steamer, and steam it for 10 minutes on high heat.

Glutinous rice flour, rice flour, corn flour, melt the oak all the way, add some sugar and water to make the dough, let it stand for a few minutes, let it rise and divide it into small agents, pinch it into a round cake shape, wrap the beam and wash it into the bean paste filling, and then put it outside the steamer, and steam it for a few minutes on high heat.