1. Mix 500g of spontaneous corn bun flour with 200g of bean dregs, add an egg, 1 teaspoon of black sesame seeds, 2 teaspoons of condensed milk, 3 teaspoons of sugar, 2 tablespoons of blended oil, appropriate amount of sweet-scented osmanthus and 100ml of warm water to make snowflake flakes.
2. Knead into a dough, cover with a wet towel and let it go for 20 minutes.
3. Sprinkle dry flour on the chopping board and squash the dough that has been made.
4. Cut the dough into strips.
5. Round the long strips and roll them with dry flour.
6. Arrange neatly and cut into even-sized doses.
7. Round up the agent, expel the gas, and relax for 5-10 minutes.
8. Turn out a dimple with your thumb, press your index finger and middle finger on the outside, hold the other hand, and squeeze it while turning it to make the thickness even, forming a nest.
9. Well done Wowotou.
10. Spread oil on the steamer and set the wowotou.
11. Put an appropriate amount of water in the pot, boil it, and put it in the steamer.
12. Cover the lid, steam for 12 minutes on high heat and turn off the heat for 2-3 minutes on low heat. Continue to simmer for 2-3 minutes before cooking.
13. Huang Cancan, the fragrant bean dregs and corn nests are out of the pot with the aroma of sesame seeds! I devoured five of them in one go.
14. The bean dregs extracted from the five-grain soy milk contain soybeans, peanuts, millet, corn flakes, and red dates. After being mixed with corn flour, it tastes super good and rich in nutrients.
Tips:Knead the dough a little harder and knead it thoroughly. Using corn spontaneous flour is relatively simple, easy to hair, and taste better.
