Recipe of Quick Steamed wotou (nonleven cornbread) 红薯🍠窝头

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Ultimate Steamed wotou (nonleven cornbread) 红薯🍠窝头. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Steamed wotou (nonleven cornbread) 红薯🍠窝头, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed wotou (nonleven cornbread) 红薯🍠窝头 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed wotou (nonleven cornbread) 红薯🍠窝头 is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steamed wotou (nonleven cornbread) 红薯🍠窝头 estimated approx 40 minutes.

To begin with this particular recipe, we must prepare a few components. You can have Steamed wotou (nonleven cornbread) 红薯🍠窝头 using 4 ingredients and 4 steps. Here is how you can achieve that.

Steamed wotou is a staple food in northern part of China where sorghum and corn are the main crops. Traditionally wotou is made of sorghum flour and the texture and taste are quite rough. I have been modified this staple food to flatter modern taste buds by adding Asian yam and honey to make the bread sweet and moist. In order to digest whole grain well, I recommend to soak it overnight at room temperature with 2 Tsp yogurt as a starter.

Ingredients and spices that need to be Take to make Steamed wotou (nonleven cornbread) 红薯🍠窝头:

1. 2 cups organic cornmeal
2. 2 cups steamed mashed Asian yam
3. 1 Tsp yogurt
4. 1 Tsp honey

Steps to make 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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