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Pucheng rafter steamed bread is a traditional food in pucheng county, Shaanxi Province.

Raw material formula

5 kg of Youbai flour: 800g in spring and autumn, 600g in summer, winter 1. 1 kg of water: 30℃ in spring and autumn1.75kg in summer1.75kg in winter.

manufacturing method

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1. First, use 1 kg flour to ferment dough for 5-6 hours in spring and autumn and 4-5 hours in summer.

Cao's hometown Pucheng rafters steamed buns (19)

Ferment for 7-8 hours in winter.

2. Press 3.5 kg of flour into dough (water is used according to the requirements of different seasons), press it into dough blocks, and wrap it in the fermented dough. Then put the remaining 0.5 kg of dry flour on the dough blocks and squeeze it repeatedly with wooden poles until the dry flour and wet dough form a hard dough.

3. After repeated rubbing, put it into a porcelain basin, cover it with a wet cloth and simmer for half an hour.

4. The dough feels soft, take it out and put it on the bluestone pier, fold it repeatedly with a rolling pin until it is soft and smooth, rub it into strips on the moving plate (no gaps are required), and cut it into 50 doses.

5. The blade of the medicine is facing down and hold it with both hands. The right hand is forward, the left hand is backward, and the thumb of the left hand is pressed on the top of the bun, and it is kneaded into a bun with a big bottom and a small top, which looks like a rafter.

6. Arrange the steamed buns neatly on the chopping board, cover them with a wet cloth and put them back. I wish the steamed bread was a little light.

7. Put a layer of rapeseed oil on the steamer and put it on the buns. Put the wok on the fire, bring it to a boil, put it in a cage, steam it round and steam for about 40 minutes.