To make a nest, only cornmeal is a layman, put 2 more samples, more fragrant and softer, not dry and choking

Yesterday I went to buy steamed buns, and saw a new product in the steamed bun shop - Wowotou, anyway, it is not expensive, 1 yuan 1, took two home, the boss also said, put it 20 years ago, I was worried when I saw Wotou, and now it is good, I can't eat it but chase it.

Since the conditions are good, the current wotou can not be done like before, the rough, choking taste is not welcome, modern people eat coarse grains, more pursuit of taste.

In the past, I used to make wowotou, which was made of cornmeal, which tasted dry and tasted very poor, that is, it was used for wrapping the abdomen.

Now making wowotou and only putting cornmeal is a layman, and even the old people in the family don't like to eat it, let alone young people and children. So in addition to cornmeal, I will teach you 1 trick, put 2 more flavors, make it more fragrant and soft, not dry and choking, and it is better than the steamed bun shop.

【Make a nest head】

Used: 150g of corn flour, 150g of plain flour, a little sugar, 3g of yeast powder, 200ml of pure milk

1. Mix corn flour with ordinary flour, corn flour can also be a little more, or these two kinds of 1:1, in addition to putting corn flour, ordinary all-purpose flour is also a must, plus the taste is softer, this is "put more than the first sample".

2. In addition, come some sugar, don't put it if you can't eat sweet, according to the specific situation of your own home, stir well with chopsticks. Next, prepare a small bowl, pour yeast powder into it, then pour pure milk into it, stir well until melted, and set aside.

3. Using milk and noodles is better than using water, making the fragrance more intense, and the dough is softer. Next, pour the yeast water into the prepared two types of flour, stir it with chopsticks to form a flocculent, and then knead it repeatedly with your hands until it forms a dough.

4. The state of this dough should be the state of "three lights", which is the so-called "hand light, pot light, and face light", and after kneading to this extent, cover it with a layer of plastic wrap, and then ferment it at room temperature. Ferment for as long as you want until the dough grows and becomes twice as large as before.

5. At this time, take it out and continue to knead it constantly, so that the gas in it can be discharged, the longer the kneading time, the smoother and softer the dough, and the better the nest head will be made. After kneading, divide into several agents, each of which is kneaded into a conical shape.

6. After all is done, cover it with plastic wrap, and it needs to be fermented for 20 minutes, then put it in the steamer, steam for 17 minutes after the water is boiled, turn off the heat and simmer for 3 minutes, you can eat it while it is hot, it is softer than steamed buns!

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