1. Put the corn flour, soybeans, medium gluten flour and milk powder into a container and mix well.

2. Pour 100g boiling water and stir quickly until the flour looks like a pimple.

3. According to the situation, add a small amount of cold water several times and knead it into a ball, which is similar to the softness of the earlobe (about 30g of cold water).

4. Take a small dose several times, one dose at a time, and circle around.

5. poke a hole in the middle of the dough with your thumb and poke the hole deeper.

6. Turn while poking, and wipe the tip at the other end.

7. Put the drawer cloth into the steamer. There is no drawer cloth to put some oil on the bottom.

8. Put cold water on the pot, bring to a boil, turn to medium heat, steam for 20 minutes, and stew for 5 minutes.

Menu introduction:

The traditional wowotou is rough and suffocating. Slightly improved, adding fine flour. Wowotou is easier to eat and more friendly to the baby's gastrointestinal digestion. Although refined rice flour tastes good, it is not nutritious. Mothers should add coarse grains and whole grains to their children's daily diet and give them to their babies alternately.

Factors of production:

1. Corn flour is not easy to agglomerate. Mothers must use freshly boiled water to make dough, otherwise it is easy to fail.

2. The size of the batter is arbitrary, depending on the baby's appetite.

3. Although ordinary flour is added, the taste is slightly rougher than that of white steamed bread. Mom can break it into small pieces of about 1cm for children to eat, and children must be looked after by adults when eating.

Corn flour will harden when it is cold, and then heat it when eating.