Today’s wowotou takes less than 30 minutes in total. Because it’s less cooking, there is no need to use a large steamer. It uses Zhenmi Lifting Hot Pot to steam. The small hot pot liner can be raised and used as a steamer. The middle of the handle of the lid is empty. Even if the inner container is raised, it will be tightly sealed. The heating is fast and the size is right. I enjoyed this “big meal” for less than half an hour, and the taste is soft and waxy. It’s really fascinating, friends who love hands-on must try it, and will never be disappointed.
How to make fast wowotou
The ingredients are ready, and the corn flour should be of a fine variety, so that it tastes good
Mix glutinous rice flour, corn flour and sugar
Slowly pour warm water into the flour and stir into a flocculent
Finally, the dough is formed without fermentation, and then it can be operated directly
I use Zhenmi lifting hot pot to operate, add about 1 inch of water to the pot, turn on the power, click the lifting button to raise the inner pot
Spread oiled paper
Pull off a piece of dough, the size of a ping-pong ball, and directly make it into a wowotou.