Ingredients: 500g of common flour, 5g of yeast, 2g of salt, about 240g of warm water, 5g of corn oil15g, 5g of sugar.
Specific practices:
1. Add yeast, salt and sugar to common flour. About 5 grams of sugar is enough, which can help the dough ferment quickly without eating any sweetness. You can put salt, because I prefer the cake with a stutter, so I will add a little salt.
2. Stir the flour and yeast evenly with chopsticks, and then add 15g corn oil. It would be better if there was lard. The cake made of lard tastes better. Friends who have lard at home may wish to try lard instead of corn oil.
3. While pouring warm water, keep stirring with chopsticks until all warm water is added and stirred into a flocculent surface. The water consumption for making Baiji steamed buns is much less than that for making home-cooked pancakes, and it is roughly the same as that for making steamed buns (strictly speaking, slightly less). Remember this, and don't add water according to the pancake method.
4. Then knead the dough into smooth dough by hand. Knead the dough for a while to achieve "three bright": the hands in the basin are bright.
5. Then cover with plastic wrap and let the dough ferment to about 1.5 times in a warm place. My room temperature is high, so let it ferment for 20 minutes.
6. Take the dough to the chopping board, knead the dough again and exhaust it, and then divide it into noodles of the same size. I usually divide it into ten parts.
7. Knead the dough into a spindle shape with thin ends and thick middle.
8. Take a noodle and roll it into a beef tongue. Other pasta can be covered with plastic wrap to prevent air drying.
9. After the dough is rolled, roll it up and press it to the bottom of the dough, as shown in the figure.
10. Gently flatten it by hand, and then roll it into a 6-8mm thick circle. This kind of cake blank should not be too thin, otherwise it will deprive its growth and thickening space, and it should not be too thick, otherwise it will not be easy to cook, which can effectively prevent the phenomenon of internal and external adhesion.
1 1, pancakes start from the bottom. There are two situations: when the room temperature is low, let the rolled cake relax for another ten minutes before baking, otherwise it will not rise. When the room temperature is high, roll well and you can cook. Be careful, don't use oil to brush the pan, and don't put oil in the buns. After the biscuits are put into the pot, open the pancakes with low heat.
12, both sides can be branded with high colors, and its surface has very beautiful patterns. It takes about 2-3 minutes to burn each side.
13. The baked Baiji steamed bread is crispy outside and soft inside, and the noodle flavor is very strong. Steamed buns just out of the pot are the best. I can eat two in one mouth.
14. When you want to clip something, put Baiji buns on the chopping board and cut along the edge with a knife parallel to the chopping board. It's up to you to have meat and vegetables. Besides bacon and braised eggs, I also like to fry a dish of home-cooked potato shreds, which is equally delicious when put in. Friends who are not spicy and unhappy can even be spicy. This kind of steamed bread that can hold everything can basically satisfy everyone's stomach.