Wowotou is a steamed product that forms a hybrid surface with the addition of soy noodles in cornmeal. It was called Wowo in the Ming and Qing Dynasties, and it began to be called Wowotou in the late Qing Dynasty.
[Methods of making corn dough]: (You can also mix corn flour, soy flour and white sugar, then add warm water and noodles)
150 grams of corn flour and 100 grams of soy flour in the basin
Stir the two flours evenly with chopsticks
30 grams of sugar in a small bowl, add warm water 170 grams
Stir into white sugar water with chopsticks
Pour the white sugar water into the coarse grain powder in the basin
Stir the coarse grain powder and warm water with chopsticks to form a wet facial enamel without dry powder.
Put the wet side together by hand
Knead dough with cracks on the surface
[Tanning method of corn dough]: (Because the coarse grain powder has more dietary fiber, it is difficult to make the surface smooth dough by hand kneading dough. If you see other places directly smoothing the rough grain dough, it is definitely wrong. The coarse grain dough should be used in the following way to achieve a smooth surface)
The dough with cracks on the surface continues to rub by hand
Dough is difficult to achieve smooth without cracks
At this point, sandwich the dough in the middle of the palm of your hand.
While holding the dough with both hands, squeeze the dough while rotating the dough.
Repeating the action of the previous step, the dough quickly becomes smooth and has no cracks.
Good dough is soft and moderate
[Segmentation method of face agent]: Place the kneaded dough on the chopping board and gently press the dough with the palm of your hand to roll the oval on the chopping board.
Use a knife to divide the oval dough into three equal parts.
Take one of them, gently press the dough with your palm and roll it on the chopping board into a cylindrical strip of dough.
Using a knife to cut a cylindrical strip of dough into a uniform size agent
[How to make Wowotou billet]: Prepare a plate of cold water, open the palm of your right hand, and put your palm into the pan to take a small amount of cold water.
The palms of the two hands are opposite each other, so that the palm of the left hand is wet by the water.
Take a face lotion on the palm of your left hand and use a finger from your right hand to rub the face with a few times to moisturize the face.
The palms of the two hands are opposite each other, and the facial agents are rounded and placed in the palm of the left hand.
The index finger of the right hand licks in the cold water
The index finger of the right hand is poked in the center of the round agent
The middle finger of the left hand and the nameless point to the palm of your hand, bend it gently, press it gently on the round face agent, and the right index finger pokes the round face agent to rotate in the left hand.
The middle finger and ring finger of the left hand are opened, and the round face agent is twisted into a smooth surface.
The middle finger and ring finger of the left hand continue to bend into the palm of your hand, gently press on the facial agent, and the right index finger pokes the agent in the left hand.
The middle finger and the ring finger of the left hand are opened, and the facial agent is twisted into a shape with a smooth surface and a pointed tip.
Repeat the above method, the face agent is always smoothed, similar to the pyramid-shaped taro blank
The lower end of the taro blank is hollow, and the edge is thick and uniform without cracks.
[Steaming process of Wowotou billet]: Spread a layer of oil-absorbing paper or steamed cloth on the steaming rack, or brush a layer of cooking oil
The prepared hoe is placed on the steamer
Put enough cold water in the pot
Put in the steamer
Cover the lid and steam for 15 minutes.
Open the lid to the steamed bread.
1. Mix the corn flour, soy flour and sugar first with the dough, then add warm water and noodles. 2. Because the coarse grain powder has more dietary fiber, it is difficult to make the dough smooth surface by hand kneading the dough. It is necessary to hold the dough in the hand and squeeze it to achieve the "three light" effect. 3. And the good dough should be soft and moderate, not too hard, too hard, the finished product has a rough taste; it can't be too soft, too soft, the finished product is easy to collapse when steaming, and the skin is not smooth. 4. When making the hoe billet, the water should be rubbed twice in the hand. The dough during the making process is not sticky and easy to form. 5. The method must follow the principle of "Nine Foreigners and One China". 6. The shape of the nest head is smooth and pyramidal.