Barbecue head on fire(gang zi tou huo shao )

Barbecue head on fire

Introduction:

"There are two kinds of barbecues in our local area. One is to add egg noodles, alkali sugar oil and other materials to make a sweet mouth. There is lace on the outside, which is thicker. The other is to rub the hard noodles into long strips and turn them into a circle to bake. The latter can put it in a dry and hard place, cut it into small pieces, and add soup, vegetables and other materials to stew it. The one I made is not the most traditional and authentic one, but my improved one. It is made of semi hairy noodles, that is, an old piece of noodles mixed with flour and yeast water, which is made after a little awakening. It's Crispy on the outside, soft on the inside, and full of fragrance. You can eat it hot and eat it cold. "

Production steps:

Step 1: add appropriate amount of water and salt into the flour, mix it into flocs, and then add a piece of old flour.

Step 2: knead into a hard dough, then add a little peanut oil.

Step 3: knead well again and wake up for ten minutes.

Step 4: knead the dough into long strips and cut into 50g each.

Step 5: twist it into a strip about the thickness of your little finger.

Step 6: gently roll up from one end.

Step 7: close the mouth and press down.

Step 8: drain into the baking pan.

Step 9: oven 200 degrees, upper baking 15 minutes, get the top baking 5 minutes, coloring.

Materials required:

Flour: 300g

Old noodles: 100g

Oil: 15g

Salt: 2G

Water: moderate

Note: 1. As I mix noodles with water, I didn't record the amount of water, but I must remember that the dough is hard. 2. The roll should be loose and not too tight when it's on fire. Only when it's baked can it have layers. 3. There is no need to add old noodles, but the time to wake up is slightly longer. The taste is also slightly worse.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Gang Zi Tou Huo Shao