Big pot cake(da guo bing )

Big pot cake

Introduction:

"It's said that this kind of thick and hard pancake is characteristic of Northwest China. We have nothing to do with Northwest China, but we like it. The first leader is mom. Since the emergence of this kind of cake in the vegetable market, mom has become a loyal customer. Every time she is greedy, she will buy two. Although it is very thick and satisfatory, there are more wolves and less meat. Everyone will cut a piece and eat it in two days! Our family all like raisin cookies, which cost 3 yuan each. It's a luxury for parents who are used to thrift. Yesterday, I happened to see a friend do it from a gourmet. It happened that we hadn't bought it for a long time, and it happened that our son wasn't sleeping at home. It's a good time and place! There are two kinds of noodles in the big pancake, the hair noodle and the dead noodle. The function of the hair noodle is to make the pancake more soft, and the dead noodle is to make the pancake more compact. Let's see how I make the big pancake

Production steps:

Step 1: flour material: 300g flour, 3G yeast, 150g water.

Step 2: Ingredients: 150g common flour, 1 egg, 10g sugar, a handful of raisins (wash and filter with warm water, only half of the one in the picture). Surface decoration: appropriate amount of white sesame.

Step 3: mix all the dough ingredients to form a soft and hard dough.

Step 4: basic fermentation to 2 times the size.

Step 5: mix all the dead dough materials, mix them into a hard dough, cover with plastic film and relax for 30 minutes.

Step 6: combine the hair noodle and the dead noodle together. My method is to pull the dead noodle into small pieces, wrap it in the hair noodle and rub it back and forth.

Step 7: knead it into a smooth dough. The dough is hard and tiring. I only knead it for 10 minutes. Maybe it will be better if I knead it a little more.

Step 8: roll into a larger disc and put on the raisins.

Step 9: close and pinch.

Step 10: close the mouth.

Step 11: brush a thin layer of water on the cake, sprinkle a layer of sesame.

Step 12: roll the sesame with a rolling pin to make it stronger.

Step 13: put in the preheated oven 150 degrees, middle layer for 25 minutes (the surface turns yellowish, but the color on the bottom is light), middle and lower layer for 5 minutes (in order to make the bottom color and prevent the surface from too heavy color, just turn on the fire).

Step 14: bake well, a big heavy one. Put it on the baking net to cool and seal it.

Materials required:

Ordinary flour: 300g

Yeast: 3G

Water: 150g

Egg: 1

Sugar: 10g

Raisins: a bunch

White Sesame: right amount

Note: 1. The amount of water in the flour material should be adjusted according to the water absorption of flour; a small amount of water can be used to dissolve yeast in the flour first, and the effect of hair is good. 2. In the materials of dead noodles, I use 75g eggs with skin. The dough is too dry and a little water is added to form a dough. I can choose bigger eggs. The sugar I put is to make a sweet taste, but the finished product has no sweet taste. If I like sweet, I can add more sugar. If I like salty, I can change the sugar into 2G salt (if I haven't tried salty, the original formula is 2G salt).

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Guo Bing