Hot Noodle Cornmeal Wotou
1.
Pour 200g each of corn flour and white flour into a basin, add sugar and appropriate amount of soda, and mix well
2.
Boil a cup of boiling water to blanch the noodles
3.
Stir well with chopsticks
4.
Knead well by hand after it is not hot, cover with plastic wrap for 5-10 minutes
5.
You can put the dough on the panel and knead the dough into long strips, evenly divide it into several portions. Dip a little water in your palm and knead it into a socket shape one by one. You can also directly remove the dough of the same size from the dough and dip a little in your palm Water, make the dough into a smooth socket shape, dip your fingers in water and insert it into the bottom, turn around, the socket is ready, this is easier, no panel is needed, the same is done
6.
Add the right amount of water to the steamer. I’m out of town. I don’t have a suitable steamer. I just use this small steamer with a tripod on the bottom and a shallow pan on top. Then, it’s OK to put the finished wotou into it. Not difficult, as long as you want to eat, you can achieve your goal
7.
Bring to a high heat and steam on medium heat for 10 to 15 minutes. Depending on the size of the wotou, I steamed it for 15 minutes. Although it is not big, it is not a steam curtain underneath. The air permeability is not good, so I steam it for a few more minutes.
8.
The sweet and soft wotou is out of the pot, it looks very appetizing, my family loves it.
Tips:
1. It is best to choose fine cornmeal. The ratio of cornmeal to wheat flour is adjusted according to your taste.
2. The noodles must be hot to taste. Don't add too much baking soda.
3. The steaming time depends on the size of the wotou. After the water is boiled, steam for 10 to 15 minutes.
