Corn flour wowotou
By JazmyneBerge
Nowadays, the staple foods on everyone's table are basically rice and flour. Eating coarse grains once or twice a week can change the taste and achieve the goal of diversified staple foods and balanced nutrition. During the Spring Festival, the dining table is basically full of big fish and meat, which is very greasy. You might as well make some cornmeal buns to change the taste and adjust the gastrointestinal tract. Regular consumption of cornmeal is beneficial to the lungs and hearts, strengthening the spleen and appetizing appetite, preventing cancer, lowering cholesterol, and strengthening the brain.
Recipe Recommendations
- cornmeal 500 grams
- soy noodles 75 grams
- flour 50
- white sugar 50
Steps for Corn flour wowotou
1
Put the main ingredients and ingredients in a container, stir well, blanch 50% with boiling water, mix the remaining dry noodles with warm water into dough, and knead them with the scalded noodles into dough for later use (slightly harder);2
Divide the dough into 16 equal parts, take one part and rub it into a cylindrical shape, with the bottom flat, place it on the center of your right hand, dip your left hand in water, enter with your thumb from the bottom, and cooperate with your index finger while pinching and rotating to make the heart of the wowotou bigger and bigger, and keep the wall of the wowotou even thin and thick, and make it with the bottom.3
Steam the prepared woowotou over high heat for 25 minutes and take it out of the drawer. Let it dry for a while to taste better.