production method

corn-flour corn-bread head

corn-flour corn-bread head

raw materials: 5g of corn flour and 5g of glutinous rice flour.

seasoning: 5g of white sugar and hot water.

production method: add white sugar to corn flour and glutinous rice flour in hot water and knead them into dough, then knead them into the shape of a nest by hand, and steam them in a cage.

flavor characteristics: the corn is rich in flavor, sweet and soft.

technical essentials: corn flour should be made of waxy corn.

Wowotou is usually made of corn flour and yellow. People used to eat it in the old society. Its appearance is the same as its name. There is a concave mouth at the bottom of the conical cone, so it is named Wowotou.

The traditional wowotou generally refers to corn wowotou, but now there is a kind of corn wotou in the market.

Not only corn wotou, but also black rice wotou, sorghum wotou, sweet potato wotou, mung bean wotou, glutinous rice wotou, etc., which are basically made of whole grains and processed by special formula

. Nowadays, Wowotou is a kind of green, delicious, nutritious and healthy food. Because coarse grains are good for health, they are widely loved by consumers.

Wowotou flour supply: Deyang Jinmo Yufang Food Factory

Corn Wowotou

Corn Wowotou

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Flour raw materials: 5g corn flour and 5g white flour.

stuffing ingredients: some mutton and a little onion, cut into dumpling stuffing, add clear oil, ginger powder, pepper powder and salt and mix well.

Making method:

1. Mix corn flour and white flour with hot water and knead them into dough, then knead them into a nest shape by hand, add the mixed stuffing into the nest, pinch the upper edge of the nest, gradually form a round ball, and steam them in a cage.

2. If you feel that dry food is very choking, you can make a Wowotou soup. The method is as follows;

a. after the tomatoes are wok, add water to boil;

B, adding dried shrimps, laver and a small amount of green leaves;

C. add salt and chicken essence to serve.

Method 2

1. Add appropriate amount of white sugar and mix well. I like something much sweeter.

2. Heat the milk, then add the warm milk and stir with chopsticks.

3. Knead the dough, cover it and let it stand for 1 minutes.

4. knead the dough into long strips.

5. cut the strip into small doses of similar size.

6. Ball all the dough into balls in turn.

7. poke a small hole to take one, and poke a hole in the middle with your index finger.

8. Put it on the index finger and use the other hand to help shape it into the shape of a wowotou.

9. Make all the dough in turn.

1. It's best to just put the steamed buns in a steamer and steam them for 1 minutes after the water boils.

put 4-5 steamed corn heads in each bowl, and add appropriate amount of soup, which is really delicious! !

flavor characteristics: the corn is rich in flavor, and the unique flavor of mutton and onion is really rare.

technical essentials: add proper amount of white flour to corn flour, and make sure to use mutton as stuffing.