Corn noodle wowotou
1. First, we prepare 200 grams of flour, 100 grams of corn flour, then sprinkle a handful of cooked black sesame seeds, add 10 grams of sugar to promote fermentation, and 3 grams of yeast. Just mix flour and water at room temperature, and stir while pouring.
Stir until there is no dry flour, knead into smooth dough, cover with plastic wrap, and seal and ferment to twice the original size. The temperature is relatively high now, about an hour.
2. After1hour, we spread the bottom on the chopping board, take out the dough and knead it for a while, remove the air inside, and then knead the dough into long strips with 8 to 10 pieces of flour.
3. Knead the dough into a ball, press out a nest with your index finger, press it in while turning, and then put it on the chopping board to flatten the surface, and the green body of the nest will be ready.
4. Cover the prepared green body with plastic wrap and ferment for 5 ~ 10 minutes again until the green body bulges obviously, so that the steamed corn heads are softer.
5. Boil the water in the pot, put it in a steamer and spread a steaming cloth. After the water is boiled, put the fermented blank into a steamer and steam it for 8 minutes after SAIC.
6. Turn off the fire after eight minutes, stew for another 2 minutes, and then open the lid after the hot air is exhausted, so as to avoid the excessive temperature difference between the inside and outside, causing the Wowotou to collapse. Steamed corn is very soft, and the pores inside are uniform, mixed with the fragrance of corn and black sesame, and the thickness is more nutritious, which is very suitable for the elderly.
Technical points:
1. The hole in the middle of Wowotou should be larger to avoid being squeezed together after steaming;
2. The finished blank should be fermented again for 5 ~ 10 minute, and steamed to be more fluffy and soft;
3. Don't take it out in a hurry after steaming, and then lift the lid after the hot air is exhausted, so as to avoid the sudden collapse of Wowotou when it is cold.