1. Pour the corn flour, soybean flour, millet flour, and yeast powder into a pot.
2. Stir all kinds of powders evenly, then add warm water, and let them form a dough. Proof for 30 minutes.
3. This is the picked celery leaves, soak and wash them.
4. Blanch the celery leaves and chop them.
5. Stir the chopped celery leaves into the proofed dough.
6. Grab a handful of cornmeal, first use two hands to grasp the shape of the wotou. Give some strength on your hands, because the cornmeal is not sticky and does not form a dough. You can also prepare a bowl of water next to it to assist in plastic surgery.
7. Use the thumb of your right hand to slowly push out the eye of the wotou, and rotate the wotou again and again, pressing one side.
8. Put all the wotou into a steamer, and steam for about 15 minutes after getting steamed. My wotou is relatively small, and the bigger one extends the steaming time.
Tips:When a novice steamed wotou, it is a little difficult to get plastic surgery. Grasp the dough with both hands first, and use your thumb to push your eyes while rotating it. You can also dip your hands in clean water to assist in the molding method. Practice makes perfect.
