Mutton steamed buns, meat steamed buns, this steamed bun is very different, and the people of Xi'an want to laugh at you if you make a mistake

Let's talk about dumplings first

Steamed bun is the steamed bun used in beef and mutton steamed buns, small cakes baked in a frying pan, this steamed bun is tough and sweet, white background color, branded with golden yellow pattern, so it is called the heart of the tiger's back chrysanthemum.

There are two kinds of dumplings from the production process: one is hot noodles, that is, dead noodles; The other is semi-leaved noodles, where 10 parts of dead noodles and 1 part of the noodles are kneaded together and branded. The first one is more suitable for beef and mutton steamed buns, which are not scattered, non-sticky, flavorful and chewy after cooking.

Ingredients: 200 grams of flour, 80 grams of hot water at 85 degrees, 2 grams of salt

Make:

1. Put some salt in the flour and mix well, then pour in 85 degrees of hot water and stir into a snowflake shape, and knead it into a hard dough (the dough is harder than the dough of the usual noodles, and the water is about 40% of the flour).

Wake up for 10 minutes; Knead again and let rise for another 20 minutes; Knead the ...... again Repeat 3-4 times.

2. Knead the dough into a smooth lump into long strips, divide it into a number of small agents, roll each small agent round, relax for another 10 minutes, and then press and roll it into small cakes, and do all of them in turn.

3. Next, burn the pan until it is slightly hot (without oil), bake the small cake and make it, and prick 4 small eyes with a pair of chopsticks, which is called the chrysanthemum heart.

The first is to prick the small eyes for the sake of beauty, and the second is to prevent water vapor from accumulating in the cake, and the final cake is more tendonous.

4. Turn it over repeatedly, and burn it over medium-low heat until it is yellow with markings on both sides, which is the heart of the tiger's back chrysanthemum.

Small Whispers:

The dough of the dumpling is very hard, the water is about 40% of the flour, and it can only be smooth and elastic by repeated kneading.

Next, let's talk about Bai Ji Bao

Bai Ji Bao is a steamed bun with bacon sauce, and the finished steamed bun can also be fried with shredded pork, or other dishes you like, as long as you want.

I like the crispy, soft and tough white bread, especially the empty bread, the full wheat flavor makes me can't stop.

Xi'an people say that Baiji bun is two pieces of hollow bun, which can be broken by hand without a knife. It also has an iron hoop tiger back chrysanthemum heart pattern.

The key to making Baiji buns: you must use old noodles with alkali, plus wax sauce oil and noodles to achieve the standard ideal good taste.

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. 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 I made noodles.

If you don't have one, you can do the interview 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 knead in the lye to form such a hard dough (the lye may not be used up completely, depending on the moisture absorption of the flour) and set aside to let rise for 15 minutes.

3. Then knead 10 grams of oil from the boiled meat into the dough and set aside 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.

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.

4. Divide the proofed dough into small pieces and roll them into long strips, press them flat with your hands, roll them up, and put them below.

5. Roll the rolling pin into a small bowl shape along the edge (spindle-shaped rolling pin for professionals), or use your hands to roll the whole bowl shape.

6. 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.

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

One side is seared, turned over, and the other side is colored.

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.