Cornmeal steamed bread

I prefer food made from cornmeal. Today I will tell you how to make cornmeal steamed buns:

Introduction to Cornmeal Small Wowotou

Wowotou is a steamed product made by adding soybean flour and other flour to corn flour. It was called Wowo in the Ming and Qing Dynasties, and began to be called Wowotou in the late Qing Dynasty and early Republic of China.

Cornmeal steamed bread ingredients

150g corn flour 100g soybean flour

30g sugar 170g warm water

Cornmeal steamed bread recipe 1

1. [How to make corn dough]: (You can also mix corn flour, soybean flour and sugar first, then add warm water and knead the dough)

2. Put 150g corn flour and 100g soybean flour in a mixing bowl

3. Use chopsticks to mix the two flours evenly.

4. Put 30 grams of sugar in a small bowl and add 170 grams of warm water

5. Use chopsticks to stir into sugar water

6. Pour the sugar water into the coarse grain powder in the basin in batches

7. Use chopsticks to mix the coarse grain powder and warm water evenly to form wet dough without dry powder.

8. Use your hands to knead the wet dough together

9. Knead the dough into a cracked surface

10. [How to knead corn dough]: (Because whole grain flour contains a lot of dietary fiber, it is difficult to make a smooth dough by hand. If you see other places saying that whole grain dough can be kneaded directly until it is smooth, it is definitely wrong. To knead whole grain dough, you need to use the following method to achieve a smooth surface)

11. Continue kneading the dough with cracks on the surface by hand

12. It is difficult to make the dough smooth without cracks

13. At this time, hold the dough between your palms.

14. Use both hands to squeeze the dough in the middle and rotate it

15. Repeat the previous step and the dough will soon become smooth and without cracks.

16. The kneaded dough is moderately soft and hard

Cornmeal steamed bread recipe 2

1. [How to divide the dough]: Put the kneaded dough on the chopping board, press the dough lightly with the palm of your hand and roll it into an oval shape on the chopping board

2. Use a knife to divide the oval dough into three equal parts.

3. Take one of the dough and gently press it with your palm and roll it into a cylindrical strip on the chopping board.

4. Use a knife to cut the cylindrical long strips of dough into even-sized dough pieces.

5. [How to make Wowotou dough]: Prepare a plate of cold water, open your right palm, put your palm into the plate and dip it in a small amount of cold water

6. Rub the palms of your hands together to moisten the palm of your left hand

7. Take a dough and place it on the palm of your left hand. Use the fingers of your right hand to rub the dough a few times to make the surface of the dough moist.

8. Place your palms together, roll the dough into a round shape, and place it in your left palm.

9. Dip the index finger of your right hand in cold water

10.Poke the index finger of your right hand into the center of the round dough.

11. Bend the middle finger and ring finger of your left hand toward the center of your palm and gently press them on the round dough. Use your right index finger to poke the round dough and rotate it in the center of your left hand.

12. Spread the middle finger and ring finger of your left hand, and rub the round dough into a smooth shape.

13. Continue to bend the middle finger and ring finger of your left hand towards the palm, press gently on the dough, and use your right index finger to poke the dough and rotate it in the palm of your left hand.

14. Spread the middle finger and ring finger of your left hand, and rub the dough into a smooth surface with a pointed top.

15. Repeat the above steps to make the dough smooth and pyramid-shaped.

16. The lower end of the steamed bun is hollow, and the edge is evenly thick and has no cracks.

17. [Steaming process of Wowotou dough]: Put a layer of oil-absorbing paper or steamer cloth on the steaming rack, or brush a layer of cooking oil

18. Place the finished steamed buns on the steaming rack

19. Put enough cold water in the pot

20. Place the steamer rack

21. Cover the pot and steam over high heat for 15 minutes

22. Open the pot lid when the steamed buns are cooked.

Tips

1. When kneading the dough, you can also mix the corn flour, soybean flour and sugar first, and then add warm water to knead the dough.

2. Because whole grain flour contains a lot of dietary fiber, it is difficult to make a dough with a smooth surface by hand. You have to hold the dough in your hands, squeeze and knead it to achieve the "three lights" effect.

3. The kneaded dough should be of moderate hardness and softness. It should not be too hard, otherwise the finished product will have a rough taste; it should not be too soft, otherwise the finished product will collapse easily during steaming and the surface will not be smooth.

4. When making the dough for steamed buns, dip your hands in water twice so that the dough will not stick to your hands and will be easy to shape.

5. The techniques should follow the principle of "nine external and one internal".

6. The finished steamed bread has a smooth surface and is in the shape of a pyramid.