玉米面大家都很熟悉吧，它是一種傳統(tǒng)的粗糧美食，口感扎實(shí)，營(yíng)養(yǎng)豐富。今天來(lái)給大伙分享一個(gè)特別簡(jiǎn)單做法，新手也能輕松上手！

先準(zhǔn)備 250 克細(xì)玉米面放進(jìn)盆里，倒 180 克開(kāi)水，邊倒邊攪拌，給它燙一燙，攪成大顆粒狀，等它稍微涼一涼在里面加入適量的紅棗碎，接著加 5 克酵母、10 克白糖、一個(gè)雞蛋，再倒250 克面粉，50克的黃豆面和 100 克純牛奶。把它們攪成大面絮狀，然后下手揉成光滑的面團(tuán)放到溫暖的地方密封發(fā)酵50分鐘。

時(shí)間到了，把發(fā)酵好的面團(tuán)取出來(lái)放到案板上，用力好好揉一揉，把里頭的氣泡都排出去，讓面團(tuán)更緊實(shí)。接著把面團(tuán)搓成長(zhǎng)條，分成大小差不多的小劑子，再把小劑子搓成圓球。然后用大拇指在圓球底部弄出一個(gè)洞，邊按邊轉(zhuǎn)動(dòng)，做成中間空的窩窩頭的樣子，大小就按個(gè)人喜好來(lái)調(diào)整就行。把做好的窩窩頭放在蒸籠上，相互之間隔點(diǎn)距離，蓋上濕布，醒發(fā) 15 到 20 分鐘，讓它的體積再膨脹一些。

把做好的窩窩頭放在蒸籠上，彼此隔開(kāi)點(diǎn)距離，蓋上濕布，醒發(fā) 15 到 20 分鐘，讓它的體積再變大一些。

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時(shí)間到后，放入蒸鍋，大火燒開(kāi)之后換成中火蒸 15 到 20 分鐘。蒸好了就關(guān)火，燜 3 到 5 分鐘再打開(kāi)蓋子，這樣能防止窩窩頭縮回去。

好啦，今天的玉米面窩窩頭做法，梅子就和大家分享到這里，你學(xué)會(huì)了嗎？我們明天見(jiàn)，拜拜！