Old Beijing Shaobing(lao bei jing shao bing )

Old Beijing Shaobing

Introduction:

"After receiving the cktf-32gs from Changdi, I made scallion flavored paibao and tested the color of the oven, which was quite uniform. Today, I used it to make old Beijing Shaobing to test its fermentation function and thermal circulation wind function. I really like this oven. I have all the functions I want. When I continue to study its other functions, I want to make its advantages more perfect. Ha, today's old Beijing pancake, I have made it before. We have eaten it since we were young, so we can't change the habit of eating it well. Especially when we eat instant boiled mutton, we have to eat it at last. It's like eating instant boiled meat without instant baked pancake If you don't have a good time, especially the old people, you can't let go of this traditional food. Although some people think it's dry, some people think it's delicious, but people's taste is provided since childhood. There's no way to do it

Production steps:

Step 1: first weigh 500g flour, 300g water and 4.5g yeast

Step 2: cook the noodles for 4 minutes

Step 3: knead into a ball and cover with a wet cloth

Step 4: put into the oven and ferment for 30 minutes

Step 5: when the fermentation stops, take out the basin and see that the dough has grown up. There is no need to ferment fully.

Step 6: roll the dough into a large dough by putting it on the chopping board sprinkled with dry powder

Step 7: spread sesame paste on the dough

Step 8: sprinkle pepper, fennel and salt baking powder evenly

Step 9: roll up the dough and drag it as you roll it, so you can have more layers.

Step 10: cut the longer dosage

Step 11: fold both sides of the section downward, knead the bottom by hand, and press flat after finishing the circle.

Step 12: apply soy sauce on the surface

Step 13: then dip the side with soy sauce into sesame seed

Step 14: put them in the baking tray after they are done

Step 15: put into the preheated oven, use 190 ℃ for upper tube and 200 ℃ for lower tube, bake for 30 minutes.

Step 16: take out the baking tray in time after stopping regularly.

Materials required:

Medium gluten flour: 500g

Sesame seed: right amount

Yeast: 4.5g

Water: 300g

Sesame paste: right amount

Homemade seasoning powder: appropriate amount

Soy sauce: a little

Note: because the non stick baking plate is thicker, I will set the temperature higher to avoid the bottom of the unripe sesame to use peeled sesame kernel.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Lao Bei Jing Shao Bing