How to make soft and nutritious coarse grains?

Speaking of steamed buns, many people have eaten them, especially northerners, who have not only eaten them, but even all kinds of fancy steamed buns have emerged in endlessly. There are various shapes of steamed buns, flower rolls, wowotou, etc., which are very different in taste. Especially Wowotou, this is one of the pasta dishes I have liked since I was a child, it uses cornmeal, and you can smell the fragrance of corn flour from afar, which makes people can't help but drool.

So at this time, some people must be curious, although they have eaten corn steamed buns, is the specific operation the same as white flour steamed buns? In fact, although both are cereals, and the methods are not much different, their details can be said to be quite important. Especially when mixing noodles, it is difficult to make smooth steamed buns with corn pasta alone, and only the right amount of flour can be added.

Ingredients: 300 grams of cornmeal, 100 grams of white flour, 100 grams of soybean flour.

Excipients: 2 grams of baking soda.

Steps of corn steamed buns.

Steps. First, prepare cornmeal, white flour and soybean flour, and put them into the basin according to the ratio of 3:1:1 (cornmeal itself is not sticky, only with the other two kinds of flour can it have the effect of dough and flour).

Steps. 2. Then prepare the water and pour it into the basin in batches (pouring it in batches can not only better control the amount of water, but also stir out the dough better), stir it by hand while pouring, slowly stir it into a cotton wool shape, and then add baking soda and put it in the dough (this step must be kneaded evenly, so that the later fermentation is more perfect).

Steps. 3. Then cover the dough with plastic wrap and let it rise for an hour (at this time, the dough will double in size), and add less baking soda (baking soda is more likely to be bitter), so it will not be as large as the volume of yeast powder fermentation.

Steps. 4. Prepare the cutting board, sprinkle flour on the surface (to prevent the dough from sticking to the bottom), then take out the dough and put it on the cutting board, sprinkle with dry flour, and divide the dough into agents of the same size.

Steps. 5. To start making the nest head, first pick up a dough, knead it in your hand first, then hold the dough with your right hand, and put your left index finger into the bottom of the dough to turn in a circle (this can make the inside of the nest head empty) and make the shape of the nest head.

Steps. 6. Finally, put the finished nest head into the steaming drawer, and then rise for ten minutes (at this time, the nest head will be bigger, and the purpose of proofing is to be softer), then boil it on cold water, steam it for 30 minutes on high heat, turn off the heat and simmer for 3 minutes, open the lid (the purpose of stewing is to make the nest head not retract), and you can eat it.

Summary of corn steamed buns.

In fact, some people may use yeast to make this corn steamed bread, but I think the steamed bread made with baking soda will be more fragrant, which is also a characteristic of corn steamed bread. If you use yeast, then it will be a little wet, and there will be less of a taste of cornmeal in your mouth, so most of the wowotou made on the market is baking soda. At the same time, if you feel that the taste is too light, you can add a little sugar or red date puree, etc., which will not only increase the flavor, but also improve the taste a lot.

1.First, prepare cornmeal, white flour and soybean flour and press them according to 3:1:

1 ratio, 2Prepare the water and pour it into a basin in batches, stirring with your hands while pouring, then add the baking soda and in the dough, 3Then cover the dough with plastic wrap and let it rise for an hour, 4. Prepare the cutting board, sprinkle flour on the surface, and divide the dough into agents of the same size.

Pick up a piece of dough and shape it into a nest shape. 5.Finally, put the finished nest head into the steaming drawer, pot it with cold water, steam it for 30 minutes on high heat, turn off the heat and simmer for 3 minutes, open the lid and serve.

It is mainly made from cornmeal, but also flour, sugar, yeast, and celery leaves. If you want to make a coarse grain nest with a soft and nutritious taste, you need yeast to ferment, sugar and celery leaves to taste.

First of all, add an appropriate amount of flour, yeast powder, salt, sugar to the bowl, add a little sesame seeds, black beans, red beans, water, stir well to make a nest, and then put it on the pot to steam.

Put the white flour cornmeal bean flour into the basin according to a certain proportion, add sugar according to personal taste, pour water into the basin in turn, stir while pouring, stir the dough into cotton wool, pour in two grams of baking soda and mix well, knead into a dough, cover it with plastic wrap, proofing the dough to 1 times the size, sprinkle flour on the board, cut the dough into pieces of the same size, knead the cut small dough, and then put it into the pot, proofing again, and steam the pot on cold water for 25 minutes.

Add baking powder, so that the nest head made by Chi Zheng will be softer. No fermentation.

1. Pour the tartary buckwheat flour, cornmeal, and baking powder into a clean and waterless container for later use.

2. Add 100g of warm water, then stir with chopsticks to form a flocculent shape.

3. Add dried cranberries, then add an appropriate amount of warm water again.

4. Mix into a dough, then set aside for 30 minutes.

After a few minutes, take a small ball of dough and knead it into the shape of a small nest.

6. Make all the dough into nests.

7. Pour water into the steamer and boil, then put it in the wowotou, cover the lid, and steam over high heat for 25 minutes.

8. Done. <>

1. Wowotou is a coarse grain.

2. Wowotou is a traditional noodle dish with a long history, and the historical records of Wowotou have been hundreds of years old. Wowotou mainly appears in the northern region of our country, is made of some natural cereals as the main raw materials, because it is rich in dietary fibers and other nutrients, so it is very beneficial to our health.

3. The common wowotou is made of corn as the main raw material, so it belongs to coarse grains like corn. The grains we usually eat are divided into coarse grains and fine grains, because the nutrients contained in coarse grains are more slippery and coarse, but they are not conducive to the absorption of the body's stomach and intestines, while the nutrition of fine grains is relatively simple, but the texture is more delicate, so it is better absorbed.

4. The production method of Wowotou is relatively simple, first sieve corn flour and soybean flour, add white sugar and baking soda and stir evenly, add warm water to knead into a dough, the dough is smooth and delicate and sealed with plastic wrap, let the dough rise for about 1 hour, and then knead the dough into a ball, and steam it on the steamer for about 20 minutes.

Wowotou is a coarse grain, and the method is as follows:

1.Prepare the ingredients, cornmeal, glutinous rice flour, sugar, walnut kernels 2Mix together the cornmeal and glutinous rice flour.

3.Heat the water and mix well, add sugar and knead the dough.

4.Mix the walnuts with the kneaded dough.

5.Divide the dough into several small pieces, roll the small dough round, rub your thumb into the middle of the dough, and constantly rotate and shape it to make it a hollow cone.

6.Put it in a pot and steam for 15 minutes.

The key depends on what kind of noodles are made of wowotou, if you use millet flour, cornmeal, chestnut flour, etc., it is coarse grain. If it is made from wheat flour (also known as refined flour), it cannot be considered coarse grain, but I have never heard of wowotou being made from flour.

Of course, it is coarse grains, and like those of us who live in cities, eating some coarse grains is good for the body every day, and eating some coarse grains also helps the healthy development of the body.

If it is made of fine flour, it is fine grain; If it is adulterated with other miscellaneous grains, it can be classified as coarse grains.

Now many people like to eat cereals, because cereals contain a lot of nutrients, in the past, people can eat a nest every day, it is very good, but now the cereals and grains wowotou has basically been lost, many young people will not make it at all, so the following will introduce you to the production method of cereals and cereals.

Whole grains and grains are nested and the practices are diverse.

Ingredients: 100g of soba noodles and 100g of cornmeal

Excipients: appropriate amount of baking powder, appropriate amount of baking soda, 80g of flour, 50g of soybeans, 50g of black beans

Method. First, the steps.

1.Wash and dry the soybeans and black beans.

2.Baking soda to taste and aluminum-free baking powder.

3.Cornmeal, soba, flour, baking soda, baking powder in a bowl and mix well.

4.Place the dried beans in a blending cup.

5.Grind the bean noodles in a blender (because the beans are not dry because they are in a hurry, stop several times in the middle and shake the cup up and down to prevent any beans that cannot be beaten).

6.The ground bean noodles have proved to be easy to grind with dried beans, and it doesn't take time.

Whole grains and grains are nested and the practices are diverse.

7.Mix the ground bean noodles with the noodles from step 3 and mix well.

8.I use warm boiled water to pour over the dough and stir it with chopsticks to form a lump of granules.

9.Knead the flour into a dough and let rise for 10 minutes.

10.Divide the proofed dough into aliquots.

11.Pinch out the shape of the socket and press it with your thumb to make it while turning.

12.Brush the grate in the steamer with a layer of cooking oil, and put the pinched nest head into the pot.

13.Bring to a boil over medium heat for 15 minutes, then simmer for 10 minutes and you're ready to cook.

14.Because the grate is brushed with a layer of cooking oil, the nest head is easy to take out, and it does not stick to the pan.

Tips: The principle of brushing a layer of cooking oil on the grate is the same as baking a cake, and you can also use this method when steaming steamed buns, I personally don't like to use drawer cloth.

Whole grains and grains are nested and the practices are diverse.

Method 2, 1, three cups of cornmeal (cornmeal is made of corn, soybeans and rice after grinding, if not, you can add an appropriate amount of soybean flour to the cornmeal, the ratio is 3:1), a pinch of baking soda and then put it in the cornmeal 2, add an appropriate amount of water to mix the noodles.

3. Stir in one direction.

6. Add water to the steamer, and put some cooking oil on the steaming tray to prevent the nest head from sticking to the pot 7. Prepare a bowl of water, soak your hands, and then you can start to make the nest head 8. Take a ball of noodles, beat it into the shape of the nest head on your hand, and finally put your thumb into the nest head, and keep rotating it until the surface and inside are smooth 9. Put the prepared nest head evenly in the steamer and ignite the fire.

10. Steam over high heat for 15 minutes.

Wowotou, a common pasta dish in northern China, used to be the staple food of the poor, and was made of natural grains and grains, which has a high fiber content.

After the development of the times and time, Wowotou has also been improved to become a green, delicious and healthy food, because coarse grains are very good for health and are widely loved by consumers.

The production of wowotou is also relatively simple, and we can cook it at home.

Ingredients: 100g cornmeal, 80g flour, 40g millet flour, 40g bean flour, 20g buckwheat noodles, 1 egg, 70g boiling water, 30g milk.

Excipients: baking soda.

Blanch 100g of cornmeal with boiling water.

Stir while adding boiling water and stir until it becomes flocculent.

Add millet noodles, bean noodles, soba noodles, flour. Mix all sorts together and stir together.

Add the milk and stir to combine.

Add the eggs and stir to combine.

Add the baking soda and mix well.

Mix into a slightly soft dough and let rise for 15 minutes.

Roll the dough into long strips, divide it into small pieces of suitable size, and knead it round.

Use your thumb to gently press the center of the dough to create a concave.

Tidy it up a little and make it into a hollow nest head.

Put corn leaves on the steamer, put the nest head, pot it with cold water, and steam it for 10 minutes after the water boils.

The steamed wowotou can be eaten directly, or it can be put into the stir-fried vegetables.

When making the coarse grain nest, it is necessary to grasp the proportion of miscellaneous grains, the cornmeal should account for half of the amount, and the sum of other miscellaneous grains should account for half, and then use boiling water to scald the noodles and noodles, so that the steamed nest is soft and delicious.

I think. When making a multigrain nest, it is appropriate to put bloodlet baking powder. Add some more eggs. Transfer the noodles to the point. Yes. in doing. The head of the multigrain nest is ten. It is soft and delicious.

It's very simple, a small nest head that is very 'bittersweet and sweet'. Eat some whole grains at the right time, which is good for the body.

Ingredients. The steps of the practice of the multigrain nest nest.

Fermented with yeast. Use white flour and cornmeal, both 2:1. White flour and corn flour are mixed well with warm water. Fully fermented. Then use alkaline noodles. Knead it repeatedly until smooth, place it on a ladder, and let him rise.

I've been hungry for three days, and the is delicious.

Joe wheat, oats, mixed with corn flour.