Hubei hongmali Shaobing(hu bei chao ren qi hong ma li shao bing )

Hubei hongmali Shaobing

Introduction:

"Production method: 1. Use 100ml 37-40 ℃ warm water to turn the yeast, then put salt into the flour and mix well, pour it into the flour while stirring with chopsticks until the flour starts to caking, then use hand kneading. If the flour can't form a dough, slowly add water until the dough is even and smooth, then cover it with wet cloth and put it in a warm place for fermentation for 1 hour; 2. Prepare sesame paste when the dough is fermented: mix the sesame paste, sugar and soy sauce evenly, and then slowly add warm water to stir until the sesame paste is diluted without caking, and then lift it up with chopsticks to flow down slowly; 3. After the dough is fully fermented, knead it evenly by hand, sprinkle thin powder on the chopping board, and roll the dough into a half centimeter thick crust; 4. Sprinkle sesame oil on the dough, then sprinkle sesame paste on it, and daub it evenly with a spoon; 5. Pull one end of the cake, stretch it, roll it up slowly, and finally roll it into strips, and cut it into 3-4cm long tablets. At this time, turn on the oven and preheat it to 180 degrees; 6. Hold the two ends of the preparation and fold it in half, that is, hide the exposed sesame paste in the white flour as far as possible, knead it round, gently press it flat, brush it with a layer of egg liquid and then dip it with sesame. Place in the oven and bake at 180 degrees for 15-20 minutes until both sides are golden. 　　”

Production steps:

Step 1: melt the yeast with 100ml 37-40 ℃ warm water, then put salt into the flour and mix well. Pour it into the flour while stirring with chopsticks until the flour begins to agglomerate. If the flour can't be formed into a dough, slowly add water until the dough is even and smooth, then cover it with wet cloth and ferment in a warm place for 1 hour.

Step 2: prepare sesame paste while the dough is fermenting: mix the sesame paste, sugar and soy sauce evenly, and then slowly add warm water to stir until the sesame paste is diluted without caking. Pick it up with chopsticks and flow it down slowly.

Step 3: after the dough is fully fermented, knead it evenly by hand, sprinkle thin powder on the chopping board, and roll the dough into a half centimeter thick crust.

Step 4: Sprinkle sesame oil on the dough, then sprinkle sesame paste on the dough, and spread evenly with a spoon.

Step 5: pull one end of the cake, stretch it, roll it up slowly, and finally roll it into strips, and cut it into 3-4cm long tablets. At this time, turn on and preheat the oven to 180 degrees.

Step 6: hold the two ends of the preparation and fold it in half, that is, hide the exposed sesame paste in the white flour as far as possible, knead it round, gently press it flat, brush it with a layer of egg liquid and then dip it with sesame. Place in the oven and bake at 180 degrees for 15-20 minutes until both sides are golden.

Materials required:

Flour: 300g

Yeast: 5g

Warm water: moderate

Sesame: 100g

Sesame paste: 40g

Salt: 10g

Sugar: 8 g

Soy sauce: 1 / 2 teaspoon

Sesame oil: 15ml

Note: 1, the noodles should be soft, so that when rolling sesame paste and stuffing, the noodles have a certain stretch. 2. Don't put too much salt in the pepper and salt, especially the sesame paste. Try to see if there is a salty taste, otherwise the pancake may be too salty. 3. When making the cut flour into cakes, turn the white part of the surface inward to cover the layered part, so when smearing sesame paste, don't wipe too much, otherwise it's not easy to pinch. 4. The preparation of warm water surface is to put flour into the basin or chopping board, and add appropriate amount of warm water. The water temperature should be accurate, too high will cause starch gelatinization or protein obvious denaturation, too low will cause starch expansion, protein invariability, too high or too low can not reach the characteristics of warm water surface. The amount of water should be added according to the different requirements of varieties, so that the water and surface are fully combined. After the initial agglomeration, it should be on the panel Spread or cut open, let the hot air dissipate, cool completely, and then mix into a ball, knead well and thoroughly, cover with wet cloth for standby.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Hu Bei Chao Ren Qi Hong Ma Li Shao Bing