Corn wowotou
Prepare 250g of corn flour, 250g of flour, 5g of yeast and 60g of sugar.
Production process: 1, 250g corn flour with 60g sugar, then pour boiling water, stir while pouring, do not pour too much boiling water, add a little, stir until there is no dry corn flour, and then cool to room temperature.
2, first use 30 grams of warm water to melt the yeast, because corn flour already contains water, so this step must not prepare too much yeast water, otherwise you can only make a big tortilla.
Then 250 grams of flour and corn flour are mixed evenly, and then yeast water is poured in, while stirring.
3. Then let it stand for 5 minutes to make the flour fully absorb water, and then knead it into smooth dough.
Now the outdoor temperature has reached 36 degrees, which is the most suitable temperature for yeast growth. Cover the kneaded dough with plastic wrap and throw it outside the natural fermentation field.
After fermentation 1 hour, the dough became obviously larger, which was twice as large as the original dough. After tearing, it is honeycomb-shaped and fermentation is completed.
5. Knead the dough evenly with chubby little hands before exhausting. It takes about six or seven minutes. Observe the cross section after cutting, and there is no big air hole in the exhaust.
6. Then press the dough into long strips and divide them into small pieces of the same size.
7. Knead the dough evenly, knead it into a glutinous rice balls-like circle, touch a little dry flour with your thumb, put it in the middle of the dough, turn it over while pressing it, and knead it into a nest in the middle.
8. Press the nest deeper, and more side dishes can be put in the back. If you eat like this, the size of the nest doesn't matter.
9. Then shape it slightly, put it on cooking paper to prevent adhesion, put it in a steamer, cover it and ferment for 5 minutes. It's very hot now, so it doesn't need to be fermented for long. Too much, Wowotou will collapse easily, which will affect the appearance.
10 afterfire, 5 minutes. After the fire boils, change to medium heat, start timing, steam for 15 minutes, steam for another 5 minutes after turning off the fire, open the pot cover, and the steamed bread is ready.
Corn is served with pre-fried vegetables, and the side dishes are placed in the nest. Wowotou has a unique smell of coarse grains, not to mention how delicious it is. The restaurant sells 38 yuan, and you can make four at home for one dollar. It's delicious and cost-effective.