Golden Wo Wo Tou

Overview

Most families in the north make steamed buns. Legend has it that the Empress Dowager Cixi’s dim sum recipe included a Yipin steamed bun, which was made with cornmeal, chestnut flour and soybean flour. It is golden in color, beautiful in appearance, sweet and delicious, and can prevent arteriosclerosis when eaten regularly. The steamed buns made by Fangshan Restaurant in Beijing are as big as the thumb and can be eaten one bite at a time.

Tags

• staple food
• home cooking
• cornmeal
• white noodles
• white sugar
• yam
• yeast

Ingredients

Steps

1. 1 Mix cornmeal, white flour, white sugar, and yeast. Since there is no soybean flour, I did not add it;

   

2. 2 Add a little milk to form a snowflake shape, but not too much milk;

   

3. 3 Peel the yam and steam it in a pot;

   

4. 4 Let the certified yam cool and grind it into puree;

   

5. 5 Mash the yam and mix it into the cornmeal;

   

6. 6 Knead evenly and let it sit for ten minutes;

   

7. 7 Divide into portions of suitable size and form into round shapes;

   

8. 8 Take one, poke a hole in the middle with your index finger, put it on your thumb, and use your other hand to twist it into a dough ball shape;

   

9. 9 Make the dough in sequence;

   

10. 10 After the water in the pot boils, add the steamed buns and steam over high heat for 10 minutes;

    

11. 11 Take out of the pot