Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, steamed wotou (nonleven cornbread) 红薯🍠窝头. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Peel and mash the cooked Asian yam with a folk. Mix by hands. 田园时光美食 松软可口的牛奶馒头Milk steamed bread. 红薯窝窝这样做最好吃，软孺可口，比吃肉都香，做法好简单 【泥土的清香】. 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.

Steamed wotou (nonleven cornbread) 红薯🍠窝头 is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Steamed wotou (nonleven cornbread) 红薯🍠窝头 is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook steamed wotou (nonleven cornbread) 红薯🍠窝头 using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steamed wotou (nonleven cornbread) 红薯🍠窝头:

1. Take 2 cups organic cornmeal
2. Make ready 2 cups steamed mashed Asian yam
3. Get 1 Tsp yogurt
4. Prepare 1 Tsp honey

Voir cette épingle et d'autres images dans Recette asiatique par Heitiare. 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. Wotou steamed bread would be heavy without soda, so it was lightened by adding some Soda according to the Chinese Economic Journal and The Chinese Journal of Physiology described an experiment using mixed flour to make the hollow cone shaped wotou steamed bread, with it.

Steps to make Steamed wotou (nonleven cornbread) 红薯🍠窝头:

1. 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
2. Add cornmeal, yogurt and honey. Mix by hands.
3. Allow the dough to soak for overnight at room temperature.
4. 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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