Bean dregs and white noodles(dou zha bai mian guo kui )

Bean dregs and white noodles

Introduction:

"I've seen the Northwest Guokui. It's huge and thick. If you just look at it, you'll die. Sichuan Guokui, by contrast, is much smaller. It's only 12 or 3 cm in diameter. If you hold it in your hand, you won't feel too heavy to bear. It's a classic variety. It's just pure flour flavor, no extra seasoning. It seems ordinary, but it can eat out endless changes. The most tasteful, changeable and popular one is to put stuffing in the white noodle pot helmet. There are various fillings, including meat, vegetable, salty and light. They are similar to rougamo and Western hamburger, but the content is much richer than them, and thus they become characteristic fast food. The white flour pot helmet is usually made of pure flour. Today, it is interpreted as a bean dregs version. In his early years, when he was waiting for the hot helmet to come out of the oven, the details seemed to be blurred, leaving only the impression of baking. First, he flipped the two sides of the big round iron plate with handle on the top of the oven, and then put it into the furnace under the iron plate to bake, turning it over from time to time. Home made, there is no such stove, however, with a pan and oven, should also be able to complete. According to your own imagination, the dough turns into a round cake, which is first flipped on both sides in a pan, and then baked in a preheated oven. As for the heat, I'll do it by myself. When the pot helmet swells and appears light golden yellow, come out one by one. After cooling, the bulged stomach shrinks naturally. The baked pot helmet has a natural layer. It is said that, well done, the layer is just in the middle line of the thickness of the pot helmet. The first time I did it, I didn't have the time to do it. However, it seems that it's closer to the seller. "

Production steps:

Step 1: Materials

Step 2: pour all materials except water together and mix evenly

Step 3: add water

Step 4: knead into smooth dough

Step 5: ferment until dough grows

Step 6: divide into 6 equal parts, round and relax for 10 minutes

Step 7: roll it into an oval shape

Step 8: roll up

Step 9: fold the two ends to the middle and pinch them tightly

Step 10: closing down

Step 11: roll it into a round cake with a diameter of about 12 cm and relax for about 20 minutes

Step 12: place in a hot pan over medium heat

Step 13: blanch until both sides are golden

Step 14: put it in the preheated oven, middle layer, heat up and down 150-170 degrees, bake about 5-10 minutes,

Step 15: turn the surface into wheat yellow and get out of the oven

Materials required:

Bean dregs: 200g

Medium gluten powder: 400g

Water: 90 mL

Fine granulated sugar: 10g

Salt: 1 / 4 teaspoon

Dry yeast: 1 teaspoon

Baking powder: 1 teaspoon

Note: when kneading, the water consumption should be adjusted according to the water content of bean dregs. The fermentation time should be determined according to the temperature. Baking time should not be too long, in order to prevent the skin is too dry and hard.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Dou Zha Bai Mian Guo Kui