Chinese Food
Millet noodle nest
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When the restaurant eats millet noodle buns, it doesn't taste the rice flavor. When it comes home, it makes it by itself. It's simpler than steamed bread. It doesn't take time to knead the noodles. The taste is soft for all ages. The following formula is the quantity of six nests-
Cooking ingredients
Cooking Steps
Step1:Yeast is boiled with warm wate
Step2:Put in the millet flour and flour. Add water and mix with chopsticks to form floccules.
Step3:Use your hands to make smooth dough. It's OK to make soft and hard dough with the usual dumpling dough. The dough is slightly soft.
Step4:Put on the plastic wrap and let it ferment in a warm place. The fermentation time depends on the temperature at home. I have been fermenting for about a morning in the cold room in the north. I can ferment it to twice the size.
Step5:Knead the dough until smooth.
Step6:Divide the dough into evenly sized preparations. Take one and knead it smooth. Turn the other four fingers at the bottom of the thumb slowly. This is how the hollow part of the head is finished.
Step7:The dough will shrink when steamed out of the nest. So use a small dough to rub it round. Put a layer of oil on it and put it into the nest.
Step8:Put the wok on the steaming tray and put it on the cold water pan. It's only ten minutes after the wok is started. It's two minutes after the wok is closed.
Step9:Out of the pot. Take out the small dough at the bottom of the Wotou. There will be a beautiful Wowo. It can be used to hold vegetables.
Step10:Finished produc
Cooking tips:The texture of this Wotou is soft. It's suitable and hard when you like hard and noodles. The size of the Wotou is small, so the steaming time is not long. If the Wotou is large, the steaming time should be delayed properly. There are skills in making delicious dishes.
