1. Take an appropriate amount of dry yeast powder, about 1% of the required amount of flour. Add warm water with a water temperature of about 40 degrees. Stir the yeast powder evenly. Then let it stand for 5 minutes.
2. Take 120g black rice and 120g oats. Oats are instant oats and do not need to be cleaned. Clean the black rice.
3. Pour the black rice and oats into the blender, and add a little water appropriately. Superfine grinding, three times. Ensure that the black rice and oats are thoroughly beaten.
4. Take an appropriate amount of flour and place it in a large basin.
5. Pour the ground black rice oatmeal and dry yeast into the flour. Stir the flour with chopsticks while pouring. The black rice oat paste should be poured into the flour in batches to prevent the flour from getting too wet.
6. Knead the dough and form a smooth dough. The dough that is kneaded longer is smoother.
7. Place the mixed dough in a double-layer steamer, cover it with plastic wrap, and leave it to ferment for 1 hour at a temperature of about 40 degrees. The fermentation vessel should be larger, so that the fermentation of the dough will not be restricted by space.
8. After an hour, the dough has become twice as large, and it will be fermented.
9. Knead the flour into long strips and cut into small doses.
10. Prepare steaming wowotou molds, four small ceramic tea cups and four small cake cups. The mold is used upside down, so apply a layer of vegetable oil on the outside of the mold to facilitate demoulding.
11. Take a small dose and gently press with the back of your hand to spread it out into a circle.
12. Cover the spread dough on the small tea cup.
13. Finish the dough shape. Press gently on the dough and stick it firmly to the teacup to ensure that the shape is consistent with the mold.
14. Put a layer of oil on the steaming layer to prevent it from sticking to the pan. Put on the shaped wowotou and wake up for 20 minutes. Put it on the pot and start steaming.
15. After the water is boiled, steam for 15 minutes in a pot, and then it is ready. Wowotou is ready to be steamed!
16. Steamed Wowotou, demoulded. The production of Wowotou is over!
17. The production of Wowotou fillings. I used the leftover dried pork, prawns, chives, carrots, baby vegetables and dumplings. You can DIY the fillings of Wowotou according to your own preferences.
18. Put the fried stuffing into the Wowotou with a spoon, and it's ready to start!
Tips:1. This kind of wowotou is used to serve dishes. The key to improving the flavor is on the dishes. As long as the wowotou is soft and has a good taste, it does not need to be flavorful. In this case, coarse grains can be added. I added oats and black rice, which are tasteless but healthy foods. Also, I didn't put any sugar. At the same time, after the black rice oats are superfinely ground, the fragrance is polished out, and the finished wowotou has a strong black rice fragrance. It makes sense to pursue this delicious and healthy effect if you make your own food. 2. After the Wowotou is shaped, wake up for 20 minutes before steaming. Steam it directly in the pot, it won't make it. 3. Dry yeast must be soaked in warm water to be easy to ferment.
