Corn flour nest, many people love to eat, it is basically the same as ordinary steamed buns, the difference is that the corn flour nest, usually then add other flour, mixed and noodles, so that the main purpose is to neutralize the corn flour, because the simple corn flour steamed nest is relatively rough, eat a kind of pungent throat feeling, many people can not eat it.

Corn flour steam nest, you can with bean flour, you can also add wheat flour, but the bean flour will be more flavorful, corn flour and bean flour ratio is generally 2:1 of course, if we are at home to do it, you can also 1:1, you can also 2:0, haha, 2:0 is all corn flour to do, we can try a different feeling.

1, ingredients preparation: 300 grams of cornmeal, 150 grams of bean flour, 5 grams of yeast, 10 grams of sugar, 250 milliliters of warm water

2, and flour and flour: prepare a basin, pour cornmeal, bean flour, sugar, yeast, mixing while adding water, into the shape of a noodle flocculation, underhanded kneading into a smooth dough, covered with plastic wrap, put into a warm place The first thing you need to do is to make sure that you have the right amount of dough, and that it's not too late to make the right amount of dough.

When the dough fermentation, remember to put in a warm place, because the yeast in a warm place, about 35 degrees, the most active, this time you can ferment the fastest, and the best results, a lot of people do not have control of this temperature, which caused each time you steamed steamed buns, steamed out of the hard.

If it is winter, we have to artificially create this environment, such as pots of warm water, put inside the basin; you can also open the oven at 40 degrees to put inside, are possible, if there are conditions often steamed buns, you can spend a few hundred dollars, buy a fermentation box.

3, kneading and waking: fermented dough, put on the board, kneading, kneading at least five minutes, the dough in the gas drain is very important, kneaded, organized into long strips, and then in accordance with a large and small divided into a small dose of dough, and then, the size of the dough are kneaded round, the big round flattened, the top of a layer of oil brushed, will be a small round package into the last do not seal, inverted in the cage drawer on the line.

Then it is the second time to wake up, about 15 minutes can be, after the time is up, the volume of the nest head become bigger and lighter, you can open the fire to steam.

4, steam nest head: 25 minutes of steam over high heat, time to turn off the fire, simmer for five minutes and then out of the pot, out of the pot is a big nest head wrapped in a small steamed bread, brush the role of oil is to play a role in isolation, so that the package is in order to be able to have a very beautiful nest-like. Eat time, the whole of some dishes into the scurry inside to eat it.

1, the choice of flour and proportion: like this nest of new age practices, are to be steamed with other flour, such as: wheat flour, soybean flour, etc., other flours are more delicate, so that the roughness of the cornmeal and steamed out of the finished product, not only the smell of the noodles nest, and taste is also good, fluffy and soft, more delicious.

2, the dough of the two awakening is very important: Whether it is steamed buns, or Wo Wo head, this need to fermentation type of pasta, fermentation and awakening of these two steps is very critical, that is, awakening twice, fully awakened, the dough in order to have more air holes, steamed out of the fluffy, soft, which is very important.

3, out of the pot of attention: steamed buns out of the pot, must not be in a hurry, steamed off the fire, but do not open the lid, so that it is simmering inside for five minutes and then out of the pot, to avoid the impact of the cold air and retraction hard.