Cornmeal Wowotou

Name: Cornmeal Wowotou
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Cornmeal; 150g High-gluten flour; 100g warm water; 5g Angel Yeast; 3g Baking powder; A small amount Sugar

by Spread the snack light

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Since I have a small belly, I seldom eat rice, and I especially like to eat whole grains. Corn, sweet potatoes, taro, multi-grain cakes, whole-wheat toast, various steamed buns, knife-cut vegetable buns, but I found out that this cornmeal wowotou tastes too good today! The smell of corn is of course not the delicate taste of white steamed buns, but it is the taste of coarse grains!

Ingredients

150g Cornmeal
150g High-gluten Flour
100g Warm Water
5g Angel Yeast
3g Baking Powder
A small amount Sugar

Cornmeal Wowotou

1. Kneading the noodles: The ratio of cornmeal to white flour is 1:1. I measured a measuring cup of flour. In terms of proportion, 2% yeast (1 kg of flour, 10 grams of yeast) and 1% baking powder (1 kg of flour, 5 grams).
I left it at will. Two cups of powder are about half a catty. You can add 5 grams of yeast and 3 grams of baking powder.
Add some sugar (to speed up the reproduction of yeast)
Warm water (about 37 degrees) (5 taels of water per catty of noodles) I add a measuring cup of water. Knead the noodles until the basin is light, hand light, and face light

2. Fermentation: When fermenting, be sure to cover the lid or put on plastic wrap (to prevent the skin of the tree from evaporating), ten minutes

3. See if it ferments well.
One shot: the sound is dull, two cuts: honeycomb

4. Ingredients made into bowls: good fillings.
The first time I made it, this bowl was not deep enough to hold the food at all, so I will learn my lesson next time.