Bai Ji bun does not contain meat, you can eat two empty mouths, it is too fragrant, there is a secret to making buns, and it is explained in great detail

 

Baiji bun is the steamed bun with cured meat, that is, the steamed bun with Xi'an meat.

The crispy, soft and tough white Ji bun, especially the empty steamed bun, the full wheat flavor 

The standard white Ji bun finished product is an iron hoop tiger back chrysanthemum heart, two hollow bun skins, no knife can be broken by hand.

To be honest, the standard shape is not fully achieved, but it is crispy on the outside and soft on the inside, and the wheat flavor is not ambiguous at all.

The key is to use old noodles with alkali, plus wax sauce oil and noodles to achieve this ideal good taste.

Let's take a look at how to do it now, and you'll be like me when you don't eat every three days.

【White Bun】

Old noodle ingredients: 100 grams of flour, 1 gram of salt, 100 grams of water, 0.5 grams of yeast powder

Main dough ingredients: 200 grams of flour, 50 grams of water, 10 grams of cooking oil, 0.3 grams of alkali powder

Make:

1. Authentic Bai Ji Bun does not use yeast powder to make noodles, but uses old fat (also called old noodles, noodles, yeast heads) to add alkali and noodles, and old fat is a piece of noodles left over from the last time you made noodles. If not, you can do the dough introduction more than 8 hours in advance.

Mix 100 grams of flour, 1 gram of salt, 0.5 grams of yeast powder and 100 grams of water, and leave at room temperature for about 8 hours, or refrigerate and ferment overnight.

In such a cellular state, it can be used.

2. Take a small bowl, add 50 grams of water and 0.3 grams of alkali and stir well.

Pour 200 grams of flour into a basin of flour.

Slowly add the lye, knead it into a hard dough (the lye may not be used up, depending on the moisture absorption of the flour), and set aside to let rise for 15 minutes.

3. Knead 10 grams of cooking oil into the dough and let it stand for 5 minutes.

Note: The boiled meat oil is the last time to make bacon meat, a layer of white oil on top after freezing, and vegetable oil or butter is used if not.

4. Knead the dough for another 1 minute, it will be completely smooth, and let it stand for 30 minutes.

Note: Bai Ji Bao pays attention to three rubbing and three awakening.

5. Knead the proofed dough into small pieces. The proofed dough is soft and elastic, and can be gently kneaded into long strips.

6. Take a piece of medicine and roll it into a long strip, press it flat with your hand, roll it up, and put it underneath.

7. Roll out into a small bowl with a rolling pin along the sides (spindle-shaped rolling pins for professionals), or the whole bowl with your hands.

8. Before putting it into the pot, arrange the green billet into a small bowl again, put it in a warm pan without oil, turn it a few times, and tap it in the middle.

9. Then press the green billet flat, cover the pot and burn.

One side is seared, turn over, and the lid is seared on the other side to color.

Small Whispers:

1. Baiji bun must be made with old noodles and alkali noodles, and pay attention to three kneading and three awakening. It is good to let the dough rise until it is soft and elastic, not too large.

2. The dough must be filled with oil to make the finished product crispy.

3. If you want to meet the standard, the iron ring tiger back chrysanthemum heart must be arranged into a small bowl and put into the pot.