Roast Wotou with milk(nai xiang kao wo wo tou )

Roast Wotou with milk

Introduction:

"The history of the origin of Wowotou is not to be studied, but we know that at least in the Ming Dynasty, it has a history of more than 300 years. Volume 5 of Xiang Yan Jie Yi, written by Li Guangting, contains Liu kuanfu's poem about the seven things under the sun. At the end of the chapter, it talks about "love Wowo". It is noted that "Wowo is made of glutinous rice flour, which looks like Yuanxiao Fenli, with sugar stuffing in it. After being steamed, the grits are made into a concave shape, so it is called Wowo. The food in the field is made of coarse cereals and flour. The next nest is as old as it used to be. The teahouse is very small. It's called aiwowo. It's said that in the Ming Dynasty, those who were rich in love were named yuaiwowo. Now it's just called "aiwowo". According to this, AI Wo Wo was abbreviated as Yu Ai Wo Wo, so it can be seen that the name of Wo Wo tou already existed in the Ming Dynasty. "

Production steps:

Step 1: put corn flour, milk powder and sugar into the bowl.

Step 2: stir while boiling water. Add boiling water to make the noodles more sticky

Step 3: stir it like this.

Step 4: add high gluten flour to the dough and knead well.

Step 5: cut the dough into small pieces.

Step 6: turn it into a cone by hand.

Step 7: put it on a tin foil baking tray.

Step 8: put it in the oven at 150 ℃ for 20 minutes.

Step 9: it smells good. \(^o^)/~

Materials required:

Corn flour: 250g

Boiled water: 100g

Milk powder: 10g

White granulated sugar: 10g

High gluten flour: 20g

Note: don't bake Wowotou too long.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Kao Wo Wo Tou