How to make steamed buns is simple and delicious. The steamed buns are soft, glutinous and sweet. If you want to make delicious steamed buns, it is best to use hot noodles. Pour the wheat flour and add an appropriate amount of wheat during the kneading process. The noodles must be cooked so that they can wait, so that the steamed buns will be fluffy, soft and delicious. Wotou is our family's favorite. My grandma and children especially like to eat it. When I was a child, my poor mother would often make it. There are rice-noodle steamed buns and sweet potato-noodle steamed buns. They are all very delicious. Nowadays, despite our daily life, The conditions are getting better and better, but I still like to eat steamed buns. My family always steams a pot of steamed steamed buns, which are sweet and delicious. Every time, the steamed buns are eaten first. Let’s talk about the stick noodle steamed buns first. , make the stick noodles with tea soup, stir, don't add too much water, it will become a batter. After it has cooled for a while, add the soaked starter. Let it cook for a while

Add some soybean noodles and millet noodles, knead them into steamed buns, put them in the cage, let them cook for a while, the water in the pot will boil, and put them in the pot. Steam for min, turn on and cool for a while and remove. To make steamed buns with sweet potato noodles, knead the dough with warm water, add the soaked starter, and of course let it rise. The dough should be a little firm. If it cannot be steamed out, it will lie down. If the nest is gone, the side dishes will not be put in. Put the same boiling water into the pot, steam for min, then remove when cool. There are many types of Caiwotou! There are elm flowers, crabapple flowers, sweet potato leaves, peanut leaves, and poplar and willow leaves. The methods are similar to the above two methods. Just no need to ferment. The fruits and vegetables to be cooked are ready. Add vegetable oil, salt and appropriate seasonings, add whole wheat flour, corn noodles, and bean noodles, mix well, knead into steamed buns, and steam in a pot over boiling water until minced. Eating

wowotou and drinking Japanese melon soup were the standard fare in the previous poor era. Wo Wotou is a symbol of whole grains. For northerners, it is possible that they have not eaten Wo Wotou in two years! In the difficult and difficult times before, the cereals were made from whole grains. According to today’s tastes, they are really hard to swallow. From the previous whole grains to the current refined grains, the taste is getting better and better. However, a lot of nutrients will be consumed in the process from coarse to refined, so eating some grains in an appropriate amount is very beneficial to the nutritional structure and nutritional balance. The preparation of steamed buns is very simple, the taste is soft with some Q sugar, sweet and nutritious. In order to improve the inedible taste of grains, some fine powder is mixed in appropriately. There is no reason why you won’t like the updated steamed buns. We follow the restaurant’s preparation and cooking methods to ensure that you will be addicted to it once you eat it. Pour all the corn noodles, soybean flour, cooked flour and baking powder into a bowl. Pour the warm water that has melted into sugar into the bowl in small amounts. Stir with chopsticks while pouring, so that the flour and water in the bowl can be mixed. Evenly and stir well

Add the egg yolks and knead the dough with your hands until the surface is smooth. Then seal the dough in a fresh-keeping bag and let it rest for half an hour. Knead the dough dough into long strips, and then divide it into small bun skins of the same size. If you want the buns to be bigger, the bun skins can be larger. If you like the buns to be smaller, the bun skins can be smaller. This depends on your own preferences. Come and decide. After making the bun skin into a round shape, dip some dry flour on your thumb and drill a hole at the bottom of the ball. While drilling the hole, the ball will rotate in circles and pinched, and the ball will be rolled into a hollow cone shape. . Apply a thin layer of oil on the steamer grid to avoid sticking. If there is a steamer cloth, there is no need to paint. Place the prepared steamed buns on the steaming grid. The parts of each steamed bun should be spaced apart to avoid squeezing each other after fermentation. After boiling the water, put the steam grid into the stainless steel steamer. After steaming for a few minutes, simmer for another minute before opening the lid and serving the pot. The steamed buns made in this way are very fragrant and soft, and will not harden after cooling.