Glutinous corn Wowotou

Glutinous corn Wowotou

Introduction:

"Wowo, the head was originally the coarse grain of common people's families, because Empress Dowager Cixi didn't eat it when she fled. After she cooked it casually in common people's homes, she didn't forget it. When she came back to the palace, she asked people to do it, and it became a snack. Corn has the effect of invigorating the spleen and stomach, and it is also the first choice of the three high crowd. It tastes delicious when eating with glutinous rice

Production steps:

Step 1: prepare the ingredients.

Step 2: mix the ingredients together.

Step 3: add a small amount of water and mix well.

Step 4: mix the dough until it doesn't stick to your hands. Leave for 15 minutes to wake up.

Step 5: divide the dough into small pieces of about 40g, make a small round, and make a hole in the middle with your fingers.

Step 6: make a small nest.

Step 7: steam for 10 minutes, put it aside to cool, and then put it on the plate by hand.

Step 8: make a good glutinous rice wowowotou.

Materials required:

Glutinous rice flour: 400g

Corn flour: 200g

Sugar: 100g

Note: don't rush to take it out immediately after making it. When I do it, I rush to take it out in the first pot. As a result, the surface of Wowotou is not smooth because of the marks made by chopsticks. So the second time, I learned from the experience and took it out when it was cool. Because Wowotou is soft with glutinous rice, it is different from steamed bread.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet