Wowotou used to be a staple food for ordinary people, but now it is really a staple food for the rich. Today, the pastry chef will share with you two methods of wowotou, one is the method used by rural people in the past, and the other is the method used by some hotels now. I hope it helps you.

Old-fashioned wowotou formula

Add corn flour to the dough head, then add warm water, and put the dough into the natural starter. Then add some baking soda and knead it into dough, then steam it into the shape of a steamed bun.

Tips:

(1) This is what I asked several aunts over 50. They said that they had no money before, and they were unwilling to put white flour or sugar. If they want to eat sweet things, they will basically put saccharin (saccharin is equivalent to sodium cyclamate now).

(2) Dough is generally leftover dough, also called dough starter. Also called yeast noodles

New wotou formula

Four ounces of flour, five ounces of corn flour, about 20 grams of sugar, five grams of yeast, five grams of baking powder, one or two ounces of milk powder, one egg and five ounces of milk.

Production process:

Put the flour, corn flour and milk powder into a bowl and mix well. Then add yeast. Stir in baking powder and sugar, then add eggs and milk to knead into dough, add the amount, make it into the shape of a steamed bun, and steam it in a drawer for 10 minute.

Tips:

This is a method of making milk-flavored steamed bread, which can also be made at home, and it is relatively simple.