Generally speaking, corn heads are made of corn flour, so most of the corn heads we see are yellow and look soft and appetizing. Wowotou can be made of millet flour, soybeans and corn flour. These flours can be used to make delicious wowotou. Many people mix soybeans and corn flour to make wowotou. No matter what kind of flour is used, steamed bread is very nutritious, but one disadvantage is that it will taste hard, but in fact, as long as the dough is properly handled, steamed bread will be soft and not hard at all.

If corn flour is used as the steamed corn bread, the taste is soft. It is best to add cold water and then alkali to the dough, so that the noodle soup will be crisp and the steamed corn bread will be soft. However, it is also said that adding warm water and flour makes the steamed corn head soft. Try it, and you will get unexpected results. However, what you buy in the market is usually coarse corn flour. In fact, corn bread made of fine corn flour will not taste rough. Remember to choose fine corn flour as corn bread.

Wowotou is not limited to one kind of flour. Corn and soybeans can go together. Wowotou is made of fine corn flour, soybeans, sugar and osmanthus flowers, and then these noodles are made into noodles with warm water, and then processed into Wowotou, which can be steamed in a pot. Wowotou made of these two kinds of noodles is golden in color and tastes sweet and delicious.