Corn soybean flour nest head method, corn flour bean flour nest head practice

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.

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

Method. Pour the ingredients into the container and stir well, blanch 50% with boiling water, mix the remaining part with warm water, knead together into a dough for a while and set aside (slightly harder); Divide the dough into 16 equal parts, take one and knead it into a cylindrical shape by hand, the bottom is flat, put it on the palm of the right hand, dip the left hand in water, enter the thumb from the bottom, and rotate with the index finger while pinching, so that the heart of the head of the nest is getting bigger and bigger, and the bottom of the pier is flat. Steam over high heat for 25 minutes and take it out of the drawer, cool it a little before eating, the taste is better.

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You can add some black bean noodles to the wowotou of corn and soybean noodles, and fry the black beans in a pot first to bring out the fragrance, and then press them into noodles.

Put it in corn soybeans.

When mixing the noodles, you can beat another raw egg, which is strong.

1. Prepare the materials, corn flour and soybean flour are one and a half each. Cornmeal should be grainy.

3Baking soda melt in warm water and add to the blanched noodles.

4Knead into a dough without pursuing smoothness. Cover and let rise for 20 minutes.

5. Add cold water to the steamer, lay out the cage drawer, grandma likes to use cabbage leaves to lay the pot, and you can also use a drawer cloth. In my hometown, there is also a large leaf, which is specially used to lay pots, called "dry food leaves", which I haven't seen for many years. Knead the dough into a suitable size, form a steamed bun, pinch out a nest at the bottom, and put it in the steamer.

Don't pursue a smooth surface, this is to have a rough surface to be delicious. When kneaded smoothly, there will be a layer of crust on the surface after steaming, and the taste is not good.

6. Cover the pot**, boil the water and steam for another 20 minutes. Turn off the heat, wait for 3 minutes to open the lid, and the wowotou is steamed. It is a little bigger than before the pot, and the nest at the bottom will basically disappear, and the entrance is soft and delicious, although there is no sugar, it tastes naturally sweet.

Generally, what the wotou pot looks like and what it looks like when it comes out of the pot is hard.

7 out of the pot posing for photos, under the light, the color is really beautiful.

8 or so close-ups, you can see the soft structure. I saw that the gap was rolling, it was the nest before the pot. Perfect with a variety of pickles, stir-fries, stews, dipping pickles.

The practice of bean flour cornmeal nest head: main ingredients: 150 grams of cornmeal, 80 grams of soybean flour; Excipients: a little baking powder, appropriate amount of water, 18 grams of sugar.

Steps: 1. Mix cornmeal, bean flour, sugar and baking powder;

2. Slowly add aqueous rock and stir it into such large particles with chopsticks;

3. Pinch it into a ball by hand, if it is relatively dry, you can add a little water, pay attention to the noodles are not too soft, otherwise the nest head will collapse before it enters the pot, and it should not be too dry, otherwise the taste will be very hard, and the surface is easy to crack and ripple when you do it, and it is not smooth;

4. Take a little dough and form a small ball;

5. Poke it in with your fingers, hold the dough with the other hand, and gently squeeze it a few times to make the dough on your fingers;

6. Pull out your fingers, gently roll them smooth, and the nest head is done;

7. Do all the nests in turn;

8. Brush the steaming drawer with oil, put it in the nest, and boil the water pot;

9. Steam over medium heat for 15 minutes, let it sit for 3 minutes and open the lid.

Ingredients: 150 grams of cornmeal, 80 grams of soybean flour;

Excipients: a little baking powder, an appropriate amount of water, 18 grams of sugar.

Steps: Front shed.

1. Mix cornmeal, bean flour, sugar and baking powder;

2. Slowly add water and stir it into such large particles with chopsticks;

3. Pinch it into a ball by hand, if it is relatively dry, you can add a little water, pay attention to the noodles are not too soft, otherwise the nest head will collapse before entering the pot, and do not be too dry, otherwise the taste will be very hard, and the surface is easy to crack when doing it, and it is not smooth;

4. Take a little dough and form a small ball;

5. Poke it in with your fingers, hold the dough with the other hand, and gently squeeze it a few times to make the dough on your fingers;

6. Pull out your fingers, gently roll them smooth, and the nest head is done;

7. Do all the nests in turn;

8. Brush the steaming drawer with oil, put it in the nest, and boil the water pot;

9. Steam over medium heat for 15 minutes, let it sit for 3 minutes and open the lid.