Shazao and Corn Wotou

Name: Shazao and Corn Wotou
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Flour; 30g Cornmeal; 10g egg; 3g yeast; 60g Gourd; 25g Red dates

by Elaine Helene

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The so-called coarse grains that can be accepted by most people are actually the result of reprocessed and refined coarse grains. After various seasonings and the addition of egg and milk, the most primitive mellow aroma is induced to the greatest extent, which is difficult to swallow. Those things suddenly became delicious.

Ingredients

50g Flour
30g Cornmeal
10g Egg
3g Yeast
60g Gourd
25g Red Dates

Shazao and Corn Wotou

1. Wash the jujube, remove the impurities and steam for 15 minutes, remove the pit

2. Add the honey to the jujube meat and rub it into the jujube bun to make the jujube filling for later use; cut the gourd and set aside

3. Knead the noodles, weigh the wheat flour, cornmeal, sugar, and yeast into a pot; beat in the eggs and pumpkin puree; add water and make a dough

4. Make up the wotou dough rubbing agent 25 grams each; wrap it in the filling core (I take 12 grams), and knead it from top to bottom to form a tower