Baked bun with stone(shi tou kao mo )

Baked bun with stone

Introduction:

"The stone baked bun is named because it is baked with stone. Because of the high heat and no moisture, the baked bun has the characteristics of crisp shell, soft core and good taste. The stone baked bun is made of medium gluten flour, egg, milk, sugar, yeast powder and flour. It is wrapped in heated pebbles and baked in an oven. If you don't like sweet baked bun, you can add salt and five spice powder to make salty baked bun. It is said that after moving to Chang'an, Empress Dowager Cixi was not satisfied with the soil and water, her spleen and stomach didn't agree with each other, and she didn't think about tea and rice. Later, she offered stone steamed buns to the people. After tasting them, she was full of praise, and her symptoms were eliminated, which became a good story. "

Production steps:

Step 1: mix the ingredients into a dough, and let it stand and ferment to twice the size.

Step 2: take out the fermented dough and knead it repeatedly to make a smooth dough.

Step 3: pull the dough into a dough about the size of an egg.

Step 4: knead the dough into a round dough.

Step 5: knead it all, cover it with plastic wrap or cloth, and wake up for half an hour.

Step 6: bake the cleaned pebbles at 220 ℃ for 20 minutes.

Step 7: lay part of it on the bottom of the pot when it is hot.

Step 8: put the steamed bun at the bottom of the plate.

Step 9: pour the remaining hot stones into the basin and bake in the oven for 15 minutes. Choose whether to take it out immediately according to your preference.

Materials required:

Flour: 500g

Milk: 250g

Sugar: 45g

Egg: 1, about 42g

Milk powder: 15g

Yeast powder: 2G

Precautions: 1. Buy the pebbles, soak them in disinfectant, clean them, and wrap them for preservation. 2. There is no oven, you can use ordinary iron pot to heat, the same way. 3. The dough is a little harder, and the shape is more beautiful. 4. Wake up after baking, so out of the bun inside more soft. 5. If you like a more dry and hard bun, you can bury the bun in the stone for a long time, and use the remaining temperature to dry the moisture in the bun.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shi Tou Kao Mo