Steamed cornbread, known as Wowo Tou, is a classic Chinese dish that combines the natural sweetness of cornmeal with the fluffiness of a soft steamed bun. Perfect for breakfast or as a side dish, Wowo Tou is light, nutritious, and easy to enjoy with various accompaniments.
What is wowotou
Wowo Tou (窝窝头) or wotou is a traditional Chinese steamed cornbread bun, typically shaped into small cones or domes with a hollow bottom.
It’s especially popular in northern China and is commonly eaten as a staple food.
What sets Wowo Tou apart from other buns, like Noodle Buns or Walnut Buns, is its unique hollow bottom, which allows you to pair it with a variety of dishes, such as stir-fried meats or stews, making it versatile.
Made with a blend of cornmeal and wheat flour, Wowo Tou has a mildly sweet, earthy taste and a soft, fluffy texture.
In this recipe, I use a small tea bowl to create the hollow shape, but you can use any similar tool for the same effect.
For proofing, I use a quick one-time method. After shaping the buns, I place them on a steam tray with warm water (about 50°C) underneath to speed up the process.
If it’s summer or the temperature is warm, you can let the buns rise at room temperature. Just note that the proofing time may take a bit longer in those conditions.
Ingredients:
- 150g cornmeal
- 100g boiling water
- 150g all-purpose flour
- 3g yeast
- 5g sugar
- 80g warm water
Instructions:
- Scald the Cornmeal:
- Place 150g cornmeal into a large mixing bowl.
- Gradually pour 100g boiling water into the cornmeal while stirring with chopsticks or a spatula to combine. This will create small cornmeal granules.
- Set the mixture aside to cool slightly.
- Prepare the Dough:
- Once the cornmeal has cooled down, add 150g all-purpose flour, 3g yeast, and 5g sugar to the bowl. Stir everything together.
- Slowly pour 80g warm water into the mixture while stirring, until a shaggy dough forms.
- Transfer the dough onto a work surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.
- Shape the Cornbread:
- Roll the dough into a long, even rope.
- Divide the dough into 8 equal portions.
- Lightly grease a small tea bowl to prevent sticking. Place the bowl upside down on your work surface.
- Take one dough portion, roll it into a ball, and press it against the inverted tea bowl, gently shaping it into a cone (wowo tou) with a small hollow at the base. Place the shaped dough piece onto parchment paper. Repeat the process with the remaining dough pieces to shape them all into Wowo Tou buns
- Proof the Dough:
- Heat water in a steamer to about 50°C (122°F), then turn off the heat.
- Place the shaped cornbread buns onto the steamer tray, cover them, and let them proof in the steamer for 30 minutes. This will allow the buns to rise and become fluffy.
- Steam the Cornbread:
- After proofing, turn the heat back on and steam the buns. Once the water boils, continue steaming for 15 minutes.
- Turn off the heat and let the buns sit with the lid on for an additional 3 minutes to prevent the buns from collapsing due to sudden cooling.
Notes:
- Scalding the Cornmeal: When pouring the boiling water into the cornmeal, do it gradually and stir constantly to ensure even scalding. This step helps soften the cornmeal, making the final texture of the buns tender.
- Proofing Temperature: Be sure to monitor the temperature during proofing. If the water is too hot, the dough may overproof and develop a sour flavor. Too cool, and the dough may not rise enough.
- Steaming Time: Adjust the steaming time based on the size of the buns. Larger buns may require an extra few minutes to cook through.
Chinese Steamed Cornbread (Wowo Tou)
Ingredients
- 150 g cornmeal
- 100 g boiling water
- 150 g all-purpose flour
- 3 g yeast
- 5 g sugar
- 80 g warm water
Instructions
Scald the Cornmeal:
- Place 150g cornmeal into a large mixing bowl.
- Gradually pour 100g boiling water into the cornmeal while stirring with chopsticks or a spatula to combine. This will create small cornmeal granules.
- Set the mixture aside to cool slightly.
Prepare the Dough:
- Once the cornmeal has cooled down, add 150g all-purpose flour, 3g yeast, and 5g sugar to the bowl. Stir everything together.
- Slowly pour 80g warm water into the mixture while stirring, until a shaggy dough forms.
- Transfer the dough onto a work surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.
Shape the Cornbread:
- Roll the dough into a long, even rope.
- Divide the dough into 8 equal portions.
- Lightly grease a small tea bowl to prevent sticking. Place the bowl upside down on your work surface.
- Take one dough portion, roll it into a ball, and press it against the inverted tea bowl, gently shaping it into a cone (wowo tou) with a small hollow at the base. Place the shaped dough piece onto parchment paper. Repeat the process with the remaining dough pieces to shape them all into Wowo Tou buns
Proof the Dough:
- Heat water in a steamer to about 50°C (122°F), then turn off the heat.
- Place the shaped cornbread buns onto the steamer tray, cover them, and let them proof in the steamer for 30 minutes. This will allow the buns to rise and become fluffy.
Steam the Cornbread:
- After proofing, turn the heat back on and steam the buns. Once the water boils, continue steaming for 15 minutes.
- Turn off the heat and let the buns sit with the lid on for an additional 3 minutes to prevent the buns from collapsing due to sudden cooling.
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