1. Two-color dough: Half of wheat flour is added with milk, sugar, honey, yeast powder and hot sorghum flour or corn flour to form a three-gloss dough. Put it in a fresh-keeping bag for moisturizing, and let it ferment naturally at room temperature. When the dough has been fermented to twice its original size, take it out, knead it to expel the air, and let the kneaded dough sit and relax for 30 minutes.
2. The sorghum dough is divided into 10 doses of uniform size.
3. The corn dough is divided into 10 doses of uniform size.
4. Take one sorghum dough and one corn dough and roll each into a long strip.
5. Pinch the two-color noodles together.
6. Pan into a ball, squeeze into a wowotou.
7. Take another two pieces of dough and knead them into long strips and twist them together.
8. Tuan into a ball.
9. Pinch into a wowotou.
10. After all the wowotou is ready, cover it with a damp cloth and leave it for a second time at room temperature for 10 minutes. The steamer is heated, put in the wowotou after the water rang, and steamed on high fire. After the pot is turned on, steam for 30 minutes. Steam for 5 minutes.
11. Out of the pot.
