Cranberry Mixed Grain Wowotou

Name: Cranberry Mixed Grain Wowotou
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Dried cranberries; 120g Mung Bean Noodles; 250g Cornmeal; 50g Flour; 50g milk powder; 210g Shimizu; 3g Baking powder

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

My family likes to eat dried cranberries, so when you buy it is a big bag, I usually like to add some dried cranberries when making cakes or other foods, especially foods that children don't like, such as whole grain Wowotou. It is undeniable that the taste of coarse grain Wowotou is relatively rough, and many people don't like it. If you want to make it delicate, you have to add a lot of fine flour and sugar to make it delicious, but that goes against the original intention of eating coarse grains. One time I added a handful of raisins when I made cornmeal wowtou. My eldest daughter liked it very much. Later, when I made this kind of coarse grain wowtou, I would put raisins or dried cranberries in it to reduce the white flour. The amount of sugar is no longer added. But it should be noted that this kind of wowotou should be eaten while it is hot.

Ingredients

Cranberry Mixed Grain Wowotou

1. Put corn flour, mung bean flour, and wheat flour in a small bowl;

2. Then pour in milk powder and yeast, and add clear water. Because the absorbency of various flours is different, it is recommended to add a little bit of clear water, increase or decrease in an appropriate amount, the final dough is soft and not sticky;

3. Knead into a soft dough, put in the dried cranberries and mix evenly;

4. Finally, a soft dough is obtained, covered with plastic wrap, and allowed to stand for 1 hour;

5. Because most of them are coarse grains, the fermentation effect is not particularly obvious, but there will be a little swelling. Take out a small piece of dough and roll it into a cone in the palm of your hand;

6. Pinch a hole in the middle with your fingers, it's a Wowotou

7. Add clean water to the inner pot of the rice cooker and put them in the steamer in turn. I can steam two drawers with a 3L rice cooker for this amount;

8. Start the "steam and cook" function of the rice cooker, it takes 30 minutes; it is OK;

9. The cranberry miscellaneous grain Wowotou is ready. The grains are large in content and the taste is slightly rough, but because of the addition of dried cranberries, it is sweet and sour, and it tastes good. I'm used to eating fine grains. Why don't you try this coarse grain Wowotou?

10. This kind of wotou has a lot of coarse grains, so the fermentation is not very obvious. It is better to eat while it is hot. At the same time, because I did not put sugar, the sweetness is mainly the sweetness of the grains and the sweet and sour taste of cranberries. If you want to be sweeter, you can add some white sugar or brown sugar.

11. Some people rarely steam noodles at home, so they don’t have a steamer. If you don’t cook the noodles yourself, you don’t need to buy a steamer to keep it at home. Nowadays, rice cookers have a steamer, although it’s not too big. , But steaming a small amount of steamed bun Huajuan wotou is no problem, it can be fully utilized. If the noodles with a small amount of steamed in my home are steamed in a rice cooker, it is very convenient.