Corn Wo Wo Tou
Preparation of raw materials 250 grams of cornmeal, 250 grams of flour, 5 grams of yeast, 60 grams of sugar
Procedure 1, 250 grams of cornmeal add 60 grams of sugar, and then pour into the boiling water, pouring while stirring, boiling water, don't pour too much, a little bit of addition, stirring until there is no dry cornmeal on it, and then let it cool to room temperature.
2, first with 30 grams of warm water to melt the yeast, because the cornmeal already contains water, so this step of the yeast water can not be prepared too much, otherwise you can only end up with a big tortilla.
Next, mix 250 grams of flour with the cornmeal, then pour in the yeast water, stirring as you go.
3. Then let it rest for 5 minutes so that the flour can fully absorb the water before kneading it into a smooth dough.
4. Now that the temperature outside has reached 36 degrees, which is the most suitable temperature for yeast to grow, the kneaded dough is covered with plastic wrap and thrown to the natural fermentation ground - outdoors.
Fermentation for 1 hour, see the dough is significantly larger, is twice the original, after tearing was honeycomb, fermentation is complete.
5. Knead the dough again with your fat little hands for about 6 or 7 minutes, then cut it open and observe the cross-section, there are no big holes in the dough.
6. Next, shape the dough into long strips and divide into equal-sized pieces.
7. Knead the dough again, and then knead it like a dumpling. Dip your thumb in a bit of dry flour and place it in the center of the dough, turning it as you press and kneading the center into a nest.
8. Press the dough to make it bigger and deeper, so that you can put more vegetables in the back, and if you eat it like this, it doesn't matter how big or small the dough is.
9, and then a little shape, padded with cooking paper to prevent sticking, set into the steamer, covered with a lid and fermented for another 5 minutes. It's hot now, so you don't need to ferment for too long. If you overdo it, the wok will collapse easily, which will affect the appearance of the wok.
10, 5 minutes after the opening of the fire, high heat to medium heat, start timing, steaming for 15 minutes, turn off the fire after another 5 minutes of false steaming open the lid, the nest is ready.
The corn nest and then with the fried grandma dish in advance, the small dish into the nest, nest with the unique aroma of coarse grain, not to mention how delicious. The restaurant sells 38 dollars a copy, their own home to do a dollar can do four it, delicious and cost-effective.