Turkey pot helmet: Pocket cake(tu er qi guo kui kou dai bing )

Turkey pot helmet: Pocket cake

Introduction:

"Pocket bread is one of the staple foods in the Middle East. It's shaped like a pocket and can be eaten with stuffing. This kind of eating method is similar to Sichuan's cauldron helmet with stuffing: cut the round cauldron helmet into a hole and fill it with various fillings. I would like to have a try for my family. I asked for advice in advance: do you want to eat pocket cakes? However, the name of pocketcake is quite strange, which is a bit confusing. So, it's called turkey pot helmet, which makes sense. Those cold dishes with salad sauce are obviously not pleasant, and the stuffing is arbitrary. Let's use the most classic Sichuan style Guokui stuffing, liangsansi, instead. It's the Sichuan style eating method of pocket bread. "

Production steps:

Step 1: prepare the dough

Step 2: pour all the ingredients into a large bowl

Step 3: manually stir into flocs

Step 4: stir with a machine

Step 5: make a smooth, malleable dough

Step 6: put into a large bowl, seal the plastic film, and ferment in a warm place for about 50 minutes

Step 7: expand to twice the size

Step 8: divide into 5 equal parts and round

Step 9: dip in high gluten powder and roll it into an oval shape of 18-20cm

Step 10: put into the baking pan and ferment for about 10 minutes

Step 11: preheat the oven 230 degrees, put in the baking tray, top, bake about 8 minutes

Step 12: puff up the dough and get out of the oven

Step 13: prepare the cold three silk

Step 14: cut the pocketcake in half

Step 15: fill in the filling and eat

Materials required:

GAOJIN powder: 200g

Fine granulated sugar: 5g

Dry yeast: 4G

Water: 130g

Salt: 1 / 4 teaspoon

Cold three silk: right amount

Note: baking time should not be too long, in order to avoid cake crust hardening. The flour cake can be puffed up and out of the oven. Filling can be prepared according to their own preferences, so there is no practice. Meat eaters can also eat meat, that is, the Turkish version of rougamo.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Tu Er Qi Guo Kui Kou Dai Bing