1. Corn flour and black bean flour are added at a ratio of 2:1. The aroma of beans in this ratio is more obvious, if you prefer more corn aroma, you can also use less black bean noodles.
2. Before kneading the noodles, mix the dried cornmeal and black bean noodles evenly so that the noodles will be more even.
3. Add an appropriate amount of water to make the noodles. First add a small amount of water until there is no floating noodles. At this time, the noodles have formed a small dough, just like the picture.
4. Continue to live for half a minute to form a dough. Just wait a moment, five minutes will be enough. During this period, you can prepare a steamer.
5. Take the dough and round it. The two hands are matched to form the shape of the socket, the left palm and the four fingers cooperate to form the tip of the top of the socket, and the right thumb and the four fingers cooperate to form the socket of the socket. With your hands together, Xiaowotou is ready. When putting it on the shelf, pay attention to leave a gap to facilitate the passage of hot air.
6. Steam for 20 minutes
7. When the time is up, stay in the pot for 5 minutes, and then uncover the pot.
Tips:Before adding water to the dough, be sure to mix the dry flour first.
The wotou should be made as small as possible, so that it fits in the palm of the girl's hand. It’s convenient when you do this, and it’s easy to cook when steamed. It’s pretty cute when you eat it, and it’s more interesting to eat.
