Wotou is a traditional Chinese delicacy that is loved for its unique taste and nutritional value. Steamed wotou is fluffy and delicious, and it requires not only good corn flour, but also some skills and details.
First and foremost, choosing good corn flour is key. At the same time, it is also miserable to have some flour, it is best to choose high-gluten flour, because it has a higher protein content, and the nest will be softer. In addition, adding some baking powder and baking powder can help improve the softness of the nest.
Secondly, it is also important to grasp the shape and size of the socket head. In general, the shape of the nest head should be like a cone, with a rounded opening at the top. This opening helps the nest head to expand better during steaming, resulting in a softer finish.
Finally, you need to pay attention to the heat and time during the steaming process. Generally speaking, steaming wotou needs to be steamed over medium heat, and the time is about 20-30 minutes. If the heat is too large or too long, it will cause the nest head to be deformed or overripe;If the heat is too low or too short, it will cause the nest to not be fully cooked.
In addition to these tips and details, there are some other things to keep in mind. For example, you can add some grains or vegetables when making wotou to increase the taste and nutritional value;Some water can be sprayed during the steaming process to prevent the nest head from drying out too much and so on.
In short, steaming wotou is fluffy and delicious, and you need to master some skills and details, and you also need to pay attention to the heat and time. If you master these tips and precautions, I believe you can also make a delicious nest head!