1. Put two kinds of flour wheat flour and corn flour in a pot
2. Adding ten grams of white sugar can promote dough fermentation
3. Mix two kinds of flour, 3 grams of yeast powder, dissolve with warm water, and pour into the mixed flour and stir to form a flocculent
4. Mix the flour into a flocculent shape. Generally, the water absorption of flour is different. You can see the actual situation according to the flour you use. Generally, the flour should not be too soft or the green body will collapse.
5. Make a smooth dough and leave it in a warm place to ferment
6. It is twice as large as it is fermented. You can poke a hole in the noodle with your hand. If the hole does not retract, it means that the noodle is ready.
7. Get the dough out and cut it into long strips. I made it at night. There is a color difference due to the light. Don’t mind.
8. Cut into equal pieces
9. The dough Tuancheng is in the shape of a round steamed bun, and then the thumb is topped into a nest
10. The prepared raw embryos are placed on the oil-brushed drawer for secondary fermentation. The fermentation time is about 15 minutes. The specific time can be determined according to the temperature of your room.
11. You can prepare the dishes during steaming the steamed buns
12. The ready-made Wowotou can be started after being placed out of the pot...
13. Finished picture...
14. Finished product...
Tips:The dough should not be too soft, it is better to be hard, otherwise the steamed dough will collapse.. You can use cornmeal, if there is no cornmeal, you can use barley flour, soba noodles instead...
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