Wowotou is my grandmother's favorite. I often hear her say that when they were young, their families were very poor, especially in the countryside, and it was already very good to eat wowotou. They often use sweet potato noodles, corn noodles, bean noodles, buckwheat noodles and so on. Make a nest. Although living conditions are good now, grandma still likes to eat wowotou. Every time steamed buns are steamed, there is always a cage of steamed buns.
1. What is the ratio of steamed corn flour to soybean flour? There are many ways to make corn flour and white flour, corn flour and soybean flour, but many people like to make corn flour and soybean flour. The corn flour made is particularly delicious and memorable. The ratio of corn flour to soybean flour is 2: 1, and it can also be according to your own taste.
Second, the production step is 1. Ingredients: 400g corn flour, 200g soybean, 0/00g sugar/kloc-,5g baking soda and 350g boiled water.
2. Put 400 grams of corn flour, 200 grams of soybeans and 0/00 grams of sugar/kloc into a pot, mix well, scald the noodles with boiling water, stir while adding, stir into a flocculent shape, and let it cool slightly.
3. Add 5 grams of baking soda, knead into smooth dough, relax for 10 minute, sprinkle dry flour on the chopping board, put the dough on the chopping board, knead into strips, and then divide into small flour agents with uniform size.
4. Take a small noodle, first arrange it in the shape of steamed bread, then turn it around with your thumb, knead it into the shape of a steamed bun, pinch the top, or make it look like you like. After all, you can start steaming.
5. Wet the cage cloth with water, wring out the water, spread it on the cage grate, and put the prepared steamed buns in. Don't put it too tightly to prevent adhesion. After the fire boiled, SAIC began to time and steam for 20 minutes. Delicious and delicious.
Third, corn flour, bean flour Wowotou tips 1, corn flour Our family grows corn flour, which tastes particularly fragrant. If you buy it, you must buy fresh corn flour. You can choose bean powder according to your own preferences, using soybeans, black bean noodles, pea noodles and so on. And the wowotou is delicious.
2. When cooking corn flour and bean flour, you must scald it with boiling water, so that the steamed bread will be soft and delicious and taste better. Be sure to add water slowly, don't add it all at once, stir while adding it to ensure that the flour can be evenly scalded, so that the steamed bread will be delicious.
3. You can adjust the ratio of corn flour to soybean flour according to your own taste. Sugar can be put according to your own taste, and a little baking soda can be added when mixing flour, so that the steamed corn bread tastes better. Relax after the noodles are mixed, and the steamed corn bread is softer and more delicious.
4. Don't be too tight when steaming to prevent adhesion. The steaming time can be determined according to the size of steamed corn, and the freshly steamed corn is the best.
Summary: Soft and delicious, sweet and delicious corn flour and bean flour are steamed out, and everyone likes to eat them. The ratio of steamed corn flour to soybean flour is 2: 1, but everyone has different tastes. You can adjust it according to your own taste. Eat flour and rice every day, and occasionally eat corn flour and soybean flour. It's really delicious and sweet.
Many people like to eat corn flour, which is basically the same as ordinary steamed bread. The difference is that corn flour is generally mixed with other flour, mainly to neutralize corn flour, because the steamed corn flour is rough and tastes sore, which many people can't eat.
So, now there is a new approach, but like the old society, that is, in the last century, I used to eat corn flour and sweet potato noodles when I was a child after 1980. What I did at that time was pure, that is, I didn't add any other flour, which really stung my throat, haha.
Steamed corn flour can be paired with soybean flour or wheat flour, but soybean flour will be more delicious. The ratio of corn flour to soybean flour is generally 2: 1. Of course, if we cook at home, you can also make 1: 1, or 2: 0, haha, 2: 0 is all made of corn flour.
1. Steamed corn flour and soybean flour. Step 1. Food preparation: 300g of corn flour, 50g of bean flour/kloc-0, 5g of yeast, 0g of sugar/kloc-0, and 250ml of warm water.
2. Mix dough: prepare a basin, pour in corn flour, soybean flour, sugar and yeast, stir while adding water, knead into smooth dough, cover with plastic wrap and put it in a warm place for fermentation. After fermentation, the dough will be twice as large as before, and there will be many beehives inside.
When the dough is fermented, remember to put it in a warm place, because the yeast has the strongest activity in a warm place, about 35 degrees. At this time, fermentation is the fastest and the effect is the best. Many people don't control this temperature well, which makes steamed bread hard every time.
If it is winter, it is necessary to artificially create this environment, such as burning some warm water in the pot and putting the basin in it; You can also put it in the oven at 40 degrees, either way. If you can steam steamed bread often, you can spend hundreds of dollars to buy a fermentation box.
3. Knead the dough: put the fermented dough on the chopping board and knead it for at least five minutes. It is very important to expel the gas from the dough. After kneading, arrange it into strips, and then separate out small noodles according to the big ones. Then, knead all the small noodles evenly, flatten the big ones, brush them with oil, and wrap the small ones in a steamer. Finally, don't seal it, but buckle it backwards.
Then, it takes 15 minutes to wake up for the second time. When the time is up, the size of the corn head becomes bigger and lighter, so it can be steamed on a big fire.
4. Steaming Wowotou: Steam on high fire for 25 minutes, then turn off the fire and cook for 5 minutes. After cooking, there is a big steamed bun wrapped in it. The function of brushing oil is to isolate and make the bag have a very beautiful nest shape. When eating, put some whole dishes in the chute to eat.
Second, the technical summary 1, the choice and proportion of flour: Wowotou's new era practice, such as steaming with other flour, such as wheat flour and soybean flour. , while other flours are more delicate to neutralize the roughness of corn flour. The steamed product not only has the noodle flavor of Wowotou, but also has a good taste, fluffy and soft, and a better taste.
2. The second proofing of dough is very important: whether it is steamed buns or steamed buns, this kind of pasta that needs to be fermented is very important, that is, it needs to be proofed twice and fully, so that there are more pores in the dough and it will be fluffy and soft after steaming.
3. Precautions: Don't worry when you take out the steamed bread. Turn off the heat after steaming, but don't open the lid and stew for five minutes before taking out the pot, so as not to shrink and harden under the influence of cold air.
Summary: The above is the making steps and precautions of corn flour and corn bread. As long as you follow this step step by step, you will be able to make delicious corn bread. It's better to do it once than to see it a hundred times. Let's collect it and try it.
Wotou, in modern society, is famous for its delicious taste, while big Wotou tastes too rough. It should be said that friends who are used to eating polished rice and white flour can only have a taste and take two bites. If they often eat big wowotou, I'm afraid few people like it. However, if it is steamed bread, it is different. . Xiaowotou, together with pea yellow and kidney bean rolls, is called the "three small pieces" of Qing Palace. Secondly, it was related to Cixi and was introduced into the palace. The chef of the imperial chef evolved from folk food and was very popular with Cixi. In addition, at the state banquet for Chinese and foreign guests in 1956, Fangshan restaurant in Beijing once served 4,000 steamed buns with a cold shoulder, which is one of the reasons for its world-famous reputation. Having said that, what I mean is that the taste of Xiaowotou is delicious, golden in color, small and exquisite, with a pointed tip and a garden under it, soft and sweet. Specific practices are as follows:
Raw material preparation: 250g of fine corn flour, 0/25g of soybean/kloc-,60g of sugar, 30g of osmanthus fragrans and 230g of hot water.
Specific operation process:
First of all, the dough is made by putting the above raw materials, such as fine corn flour, soybeans, sugar and sweet-scented osmanthus, into a stainless steel basin, boiling them with water, and then kneading them thoroughly by hand for later use.
Second, molding. Rubbing: Rub the freshly made noodles into small strips, and put 6-7g into each strip, then rub the dose into small balls, then put them in the palm of one hand, dip the other finger in a little cold water, drill a small hole in the middle of the ball, and the two hands cooperate with each other. The hole becomes smaller and smaller, the hole becomes shallower and deeper, and the upper end of the small steamed bread is pinched into a pointed shape by mistake until the ball is only thick.
Finally mature, steam steamed bread with boiling water 10 minute.
The history of Wowotou's origin is difficult to verify, but we know that this name has existed at least in the Ming Dynasty, which means it has a history of more than 300 years. Wowotou used to be the staple food of the poor in Beijing. It is made of corn flour or mixed noodles. Today's Wowotou is a green, delicious, nutritious and healthy food. Coarse grains are widely loved by consumers because they are good for health.
Take this jujube corn wowotou as an example to teach you the proportion of ingredients.
food
Main ingredients:
50 grams of flour
Corn flour130g
Accessories:
4 red dates
80 grams of milk
step
1, 130g corn flour and 50g flour are mixed and stirred evenly. If you like soft, you can add baking powder or baking soda to warm water. )
2. Boil 80g milk, pour it into the mixed flour, and stir with chopsticks, which is not hot.
3. Pour in diced red dates and stir the dough.
4. Take a proper amount of dough and knead it into a cone. Press the bottom of the cone with your thumb and knead it into a hollow cone.
5. Fill the drawer with hot water and steam for 15 minutes ~ ~
Usually you can cook more, and steam in the pot in the morning 15 minutes to eat ~
I just steamed it yesterday. It is delicious. Here's what I did: three bowls of corn flour, a bowl of white flour, half a bowl of bean flour, and a catty of steamed sweet potatoes. Add three ounces of honey, boil the corn flour in half, add some baking soda, and steam it later. Hot food is noisy and cold food is strong.
The ratio of corn flour to soybean flour should not be less than 3: 1, just use water or add some milk and flour and a little baking soda. Coarse grains are coarse grains, and cornmeal steamed bread made without flour smells good.
Wowotou has been a favorite staple food of the broad masses of people since ancient times, especially when the materials are not rich, corn flour Wowotou has supported several generations. After the founding of New China, with the great wealth of living materials, Wowotou gradually faded out of people's lives. To this day, many people still miss the sweet Wowotou, and even have a sore throat after swallowing it.
I remember someone made a summary, "Corn flour and soybeans are called this when they are raw, and they are called Wowotou when they are steamed in the pot". In fact, the practice of Wowotou is so simple, because in the era when Wowotou existed, it was used to wrap the stomach. People who can't even solve the problem of food and clothing, how can they still have the mind to cook delicious food? Later, the living conditions improved, and soybeans were added to the corn flour, which increased the flavor and nutrition.
Director Guo said today that there is a recipe, but if you are an old hand in the kitchen, you don't have to stick to it. Remember that proportion is more important than formula. And wowotou is really simple.
Preparation materials: 100g corn flour, 50g raw soybean, 90g boiled water, 1g baking soda (edible alkali).
1. Now put the corn flour, soybeans and baking soda into a bowl and mix well.
2. While stirring, slowly pour in boiling water and stir into balls.
3. Knead into a smooth dough. Divide into five or six pieces of dough and knead into a circle.
4. Pinch a nest at the bottom for later use.
5, steaming car, put in Wowotou, steam for 20 to 30 minutes.
Summary of knowledge points:
Be sure to use boiled water, so that the steamed corn is softer. The function of baking soda is to enhance the fragrance. Traditional steamed bread is not made of dough. It is better to add baking soda, as the old people in this family know. When pinching the nest at the bottom, it should be deeper and the edge should be uniform, so that the heat will be uniform.
The traditional corn cob tastes dry and the particles are uniform and distinct, which is the characteristic of corn flour. Fine corn flour can also be used. If you want to be softer, you can add a small amount of glutinous millet flour, which is coarse grain, and it tastes better, but it will be a little choking. Personally, adding white flour is not recommended. Might as well go out and buy ready-made white flour corn bread.
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Wowotou is a holy product to lose weight, and it is also good for senile diseases!
condiments
600 grams of corn flour
300 grams of black bean powder
condiments
Raisin quantity
Appropriate amount of osmanthus
Appropriate amount of meat floss
Add a little warm water to baking soda.
The steps of Xiaowotou in Huangjin Township
1. The main ingredient of Wowotou, corn flour is called corn flour or corn flour in the north, accounting for seven!
2. I use the powder of black beans for the bean powder that accounts for three!
3. Add homemade sweet-scented osmanthus, cotton pine and raisins!
Remember to use warm water, stir well, and do it alive!
5. First divide the wowotou into equal parts by hand, one is about one or two, mine is too small, per catty 12!
6. Wet your hands and face with water before making. Don't touch your hands. Knead the steamed bread into a ball and make it dense! Turn around with your thumb as the center, make a nest and pinch the top!
7. Steam for 20 minutes!
8. The steaming time is determined according to the size of the steamed corn. I'm 20 minutes younger, and I like 30-40 minutes older!
9. dried pork, raisins and sweet-scented osmanthus are a perfect match!
skill
Be sure to adjust it with warm water, a little at a time. Wowotou can't be thin
The ratio of corn flour to soybean flour is 3: 1. First blanch the corn flour with boiling water, let it cool for a while, then add the bean flour, add some baking soda powder, add a little sugar, wait for the flour to wake up 10 minutes, and then steam it in the pot. This is the practice of pure coarse grains.
Personally, I suggest not to add flour. Adding flour won't make it soft.
Hello, everyone, I am Yuan who loves eating, drinking and living ~
Speaking of steamed buns, this is a childhood memory of many people.
Next, Yuan will talk about how to make delicious steamed buns ~
Ingredients of milk-flavored corn steamed bread:
Corn flour, white flour, glutinous rice flour, milk, sugar, medlar
Exercise:
1. Put corn flour, white flour and glutinous rice flour into a basin and add appropriate amount of sugar.
2. Slowly pour in the milk and stir it into snowflakes.
3. Knead into smooth dough 15 minutes.
4. Wash the medlar and soak for a while.
5. Knead the dough until it is smooth, and then divide it into small portions.
6. Hold the dough in your left hand and pinch out the nest with your thumb in your right hand to make a nest.
7. After finishing, each steamed bun is decorated with medlar.
8. Put a proper amount of water into the steamer, spread a wet cage cloth, put it into the steamed corn, and steam for about 15 minutes.
Simple Wowotou ingredients: corn flour, oil, baking soda.
Exercise:
1. Three cups of corn flour, a pinch of baking soda and then put it in the corn flour.
2. Add a proper amount of water and stir the noodles evenly in one direction.
3. Add water to the steamer and put some cooking oil on the steamer to prevent the steamed bread from touching the steamer.
Prepare a bowl of water, soak your hands, and then you can start making steamed buns. Take a piece of dough, break it into the shape of steamed bread in your hand, and finally put your thumb in the steamed bread and keep turning it until the surface is smooth.
5. Put the prepared steamed bread into the steamer evenly and light it.
6. Steam on high fire 15 minutes.
Eating steamed buns directly will inevitably feel a little dry. At this time, a can of sweet-scented osmanthus sour plum soup is just right to quench your thirst!