Now, our life has improved, and so has our steamed bread. On the basis of corn flour, flour is added to improve the taste (no residue), and bean flour (strong bean flavor) is also added. The ratio is 1: 1: 1. Add a proper amount of baking soda (4 g can add 3 kg flour), and then add water. Don't add all the water at once. Stop talking and go home and do it.
Mix corn flour, soybeans and baking soda evenly, then add a little water to make dough. Take half a face, knead it into a cone by hand, and poke a hole in the bottom of the cone with your thumb, so that the steam can rise and it is not easy to be caught. Rub the other half. Put the steamed corn bread in a steamer and steam it over high fire for about 1 hour.
Wotou exercise
Put less glutinous rice flour, and the steamed corn will be slightly smaller.
Raw materials: old corn flour 400g, glutinous rice flour 100g, sugar 80g and boiled water 250g.
Making:
1. Mix 400g of old corn flour,100g of glutinous rice flour and 80g of white sugar evenly, blanch with 250g of boiling water until it is 78% ripe, and prepare corn dough.
2. Take 50 grams of corn dough and knead it into a ball by hand, and then knead it into a pagoda.
3. Take the steamer, wash it, brush it with oil, then put it into the blank, put it on high fire, and steam it on the water pot for 10 to 5 minutes.
Note: The ratio of raw materials is 2 (400g of old corn flour, 50g of cooked soybean flour, 50g of mung bean flour, 80g of sugar and 250g of boiled water). )
The ratio of raw materials is three (500g of old corn flour, 80g of sugar and 250g of boiled water). )
Pure corn flour products are golden yellow after cooking, and cooked soybean flour products are darker and darker after cooking. Cooked soybean powder is mellow and nutritious.
The food used to make the nest head is called mixed flour, not only corn flour (that is, corn flour), but also millet flour and soybeans. First blanch the mixed flour with boiling water, then put one thumb in a bowl and nine fingers out, then knead it into a hollow, pointed tower in the middle and steam it in a cage, so Wowotou is also called "Golden Pagoda" or "Nine Outside Inside".
The practice of corn flour steamed bread
Ingredients: three bowls of corn flour (the thickness should be controlled by yourself, and then steamed for more than ten minutes), one bowl of soybeans and one bowl of millet flour. Two shredded buckwheat noodles and carrots, and three or two parsley, washed and finely chopped. Mix the pickled carrots and coriander together, put them in a steamer and sit on the fire. While waiting for the water to boil, the noodles will be raw. Mix corn flour, soybean and millet flour, add a tablespoon of baking powder, then stir well, then add warm water and stir well. Then put the stirred vegetables in and mix them together, and wake up for a few minutes. At this point, the pot is almost boiled. We began to wrap it up, make it into the shape of steamed bread and put it on the cage. Steam on high fire for 40 minutes.
Why put the living face in the back? Because of baking powder. Put baking powder on the dough and use it up within 30 minutes.
Corn flour is not sticky and cannot be stirred like white dough.
When making steamed corn buns, pour some water on your hands, so that the noodles won't stick to your hands, and the steamed corn buns can be made beautifully.
Boil water and air in the steamer, then put the steamed bread in and steam it on high fire 15 minutes.
The practice of corn wowotou:
Ingredients: 500g corn flour and 50g whole wheat flour. Seasoning: hot water. Production method: Mix 5 powders of corn flour and 5 powders of whole wheat flour with hot water and knead them into dough, then knead them into the shape of a nest by hand and steam them in a cage.