Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed wotou (nonleven cornbread) 红薯🍠窝头. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Steamed wotou (nonleven cornbread) 红薯🍠窝头 is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Steamed wotou (nonleven cornbread) 红薯🍠窝头 is something that I have loved my whole life.
Peel and mash the cooked Asian yam with a folk. Wotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. "wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. Wōtóu is in the shape of a hollow cone.
To get started with this recipe, we have to prepare a few ingredients. You can have steamed wotou (nonleven cornbread) 红薯🍠窝头 using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steamed wotou (nonleven cornbread) 红薯🍠窝头:
- Prepare 2 cups organic cornmeal
- Prepare 2 cups steamed mashed Asian yam
- Get 1 Tsp yogurt
- Get 1 Tsp honey
Wotou on WN Network delivers the latest Videos and Editable pages for News & Events, including Entertainment, Music, Sports, Science and more The full name of the bun was the "Royal Wotou" 宫廷小窝头 gōng tíng xiǎo wō tóu. It has been transformed into a popular food from its previous poor. Vrai ou pas, en tout cas, il fait partie de la cuisine impériale mandchoue. C'est encore un de mes souvenirs d'enfance, acheter ces petits Recettes d'une Chinoise: Mini wotou ou mini pain au maïs à la vapeur 小窝头 xiǎo wōtóu.
Steps to make Steamed wotou (nonleven cornbread) 红薯🍠窝头:
- Steam Asian yam in a steamer for about 20 minutes until a fork could insert easily.Peel and mash the cooked Asian yam with a folk
- Add cornmeal, yogurt and honey. Mix by hands.
- Allow the dough to soak for overnight at room temperature.
- Next morning, roll the dough into a long log and divide it into 10 equal parts. Shape each small piece into a dune shape. Steamed the wotou on high heat for 25~30 minutes.
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