Tip: Don't let the water temperature exceed 40 degrees Celsius when you stir the yeast, because if the water temperature exceeds 40 degrees Celsius, it will affect the activity of the yeast and kill it.
Step 2: Take a proper amount of fine corn flour and white flour and mix them evenly in a pot, then add a small amount of white sugar into the flour, and pour yeast water into the flour after mixing evenly. After stirring the flour until it is flocculent, knead it into smooth dough with both hands, seal the dough with plastic wrap and put it in a warm place for fermentation to twice its original size.
Tip: Don't be afraid of trouble when kneading dough. You'd better knead it for a while, so that the dough will be more elastic and taste better.
Step 3: After the dough is fermented, take it out and put it on the top of the panel again and knead the dough repeatedly with both hands until all the air in the dough is exhausted. Knead the dough into a long strip shape, cut it into small doses of similar size, and then knead each small dose into the shape of a nest head.
Step 4: Add a proper amount of clean water into the steamer, then put all the steamed buns in the steamer, cover the lid, don't fire yet, let the steamed buns stand in the steamer for 15 minutes, and let the steamed buns ferment for the second time.
Tip: The second fermentation of Wowotou in the pot can make it taste softer and taste better.
Step 5: Open fire, boil the water in the steamer, and then continue steaming 15 minutes. Turn off the fire. At this time, don't open the lid immediately, and let the Wowotou continue to stew in the steamer for about 5 minutes. The taste of the Wowotou will be better, and? Softer and more delicious.