There's a trick to the method of making millet noodles with steamed corn. We can add some red dates, which are sweet, soft and delicious. Let's take a look at the method.

Jujube Xiaomi wotou

Raw materials: millet flour 100g, wheat flour 150g, yeast powder 3g, appropriate amount of clear water, and appropriate amount of red dates;

Recipe making process:

1, prepare a container, and put the millet flour, flour, yeast powder and clear water into it. The clear water is about half of the total amount of millet flour and flour. Because the water absorption of flour is different, you can reserve some water, and decide whether to add water while stirring.

2. Knead the dough into a soft dough, because it is not put on the chopping board, but it may not be too smooth in a big bowl, but it doesn't matter, it can be fermented for the first time;

3. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for fermentation for one night (about 8 hours). When it is taken out the next morning, it will grow a little. Open the inside of the dough and you can see that it has been fermented.

4. Soak the red dates, cut them into pieces and put them in a noodle bowl;

5. Knead the red dates and dough evenly, as shown in the figure;

6. Pull out a small piece of dough by hand, because the broken red dates and dough are evenly kneaded. Every time a small dough is pulled out, there will be broken red dates on it, and the small dough will be rounded and kneaded into a corn-head shape;

7, the bottom is empty, if it is solid, it is steamed bread, and pinching out a small pit is steamed bread;

8. Make each millet and jujube steamed bread in turn and put it in a steaming tray;

9. The last step is to steam the steamed buns. If it is made in a steamer, it is usually fermented for about 5- 10 minutes after the production is completed, then steamed in the pot with boiling water for 15 minutes, and stewed for 2 minutes after turning off the fire to steam the steamed corn buns. However, in the process of making steamed corn-bread, if the speed is slower and the dough is not kneaded for a long time, the dough will continue to ferment, so after all steamed corn-bread is finished, it can also be directly steamed in cold water, and the dough can continue to ferment in the process of rising water temperature; In addition, if the steamed corn-bread is bigger, it needs to extend the fermentation and steaming time.