Chestnut Noodle Wotou
1.
Weigh all materials
2.
Put the sugar and sweet-scented osmanthus into the bowl
3.
Pour 100 grams of boiling water into a bowl and stir to melt the mash
4.
Mix the fine cornmeal, fine soybean noodles, and baking soda, gradually add a small amount of sugar and water to the noodles several times, knead the dough until it becomes a ball, and the noodles should be a little harder.
5.
Add plastic wrap for 5 minutes
6.
Knead the kneaded dough into strips, and then divide them equally into the same size agent, my 15g each
7.
Dip some water in the palm of your hand, then roll the agent into a ball shape
8.
Then use the little finger of your right hand to soak in water, poke into the ball-shaped dough, press lightly with the middle finger and ring finger of your left hand and the palm of your hand, and keep turning the little finger of your right hand, gradually squeeze the dough into a small socket-like shape that resembles a pagoda.
9.
Do it like this
10.
After making them in order, place them in a pan with oil, put them in a steamer, and steam for 15 minutes after the water is boiled.
Tips:
1: The ratio of fine cornmeal, fine soybean powder and white sugar is 3:2:1
2. The noodles should be harder, if it is too soft, the small head will be soft and deformed during steaming.
3: Dip twice in water during the production, one is to dip some water in the palm of the hand when the agent is kneaded into a ball, to prevent sticking to the hand. The second time is to dip the little finger of your right hand in water when making the small socket. So as to be smooth and non-sticky inside and outside
4: The steaming time for wotou is to wait for the water to boil, and then steam for 15 minutes.
5: Don't have too much baking soda, if you get too much, you will get bitter.
