Chinese Food
Small nest head of red jujube
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This kind of Wotou doesn't add water. It uses black rice filling + corn flour + red dates. It's made into a delicious little Wotou. Yeast and baking soda are added. It makes the taste very soft. It doesn't choke or dry. It's not hard when it's cold. Bao PA, who never eats coarse grains, has eaten several. Even delicious. -
Cooking ingredients
Cooking Steps
Step1:Soak the black rice for 2 hours in advance. Add some water and cook it to a soft, rotten and thick state, as shown in the figur
Step2:Add common flour, cornmeal, yeast and sugar to make a smooth doug
Step3:The mixed dough is slightly sticky. It's normal. Cover with plastic wrap and let stand for about 40 minutes
Step4:Remove the core of red jujube and shred it for standb
Step5:Add baking soda and jujube to the wake-up dough and knead it evenly. Divide it into 12 ingredients and knead it round
Step6:Use your thumb with your palm to create a hollow cone
Step7:Small well placed socket head. Leave some spac
Step8:Steam for 15 minute
Step9:Out of the oven. Very swee
Step10:Sof
Step11:Hot and cold are deliciou
Cooking tips:There are skills in making delicious dishes.
