Cooking method: mixing, washing, rolling, steaming and mixing.

Taste: hot and sour. Spicy.

Raw materials: refined flour 5 gk, 2 ... rapeseed oil 5gk, 65438+ pepper noodles 0.5 gk, 3. 5 grams of cinnamon, 65438 pepper+0.5 grams of nutmeg, 2.5 grams of star anise and 2.5 grams of fragrant fruit. 50g salt, 3g Qishan balsamic vinegar 150 g sugar.

Production method:

1 Flour mixing: put the flour into a basin, add 2kg of clean water, knead the flour evenly in the same direction (preferably in the same direction), cover it with a semi-dry cage cloth and let it stand for 30min.

2. Wash gluten: pour half a basin of clear water into the basin, add the stirred dough, gently knead the dough until the clear water turns into thick flour water, take out the dough, and put the flour water aside for use. Pour half a basin of clean water into a new basin, and put the dough that has just been kneaded into it to continue kneading. .....

Generally, the number of water changes depends on the feeling. Less times, the gluten will stick. Gluten will taste good if the number of times is right. If you have more times, you will lose your muscles!

3. Making starch: put a wooden frame on the big basin, put Rona (copper wire rod for filtering impurities at home) on the wooden frame, scoop the washed flour water into the copper wire rod with a ladle, filter it into the basin and repeat it for 4 to 5 times, and put the filtered broken gluten on the gluten block. The more 5-6 hours the batter in the big basin precipitates, the clear water on the basin is scooped out, and the rest is starch.

4 Fermentation: Add a proper amount of baking powder or "old noodles" of steamed bread, stir well, and put it in a warm place for fermentation.

About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

5 making gluten:

Pour water into the pot and bring to a boil. Tear the washed gluten into strips, wrap them into strips slightly thicker than the thumb, and cook them in a pot for 45 minutes. Take it out with a colander, tear it into small pieces and put it on a plate for later use.

6 making dough:

Put the batter into a small pot and steam in a steamer until the dough is half soft and does not touch your hands. Scrape out a proper amount of dough with a spoon, and quickly roll it into a dough sheet slightly smaller than the steamer drawer with an oiled rolling pin. Rub rapeseed oil on each piece of paper and do it repeatedly. Fold them one by one and put them in the steamer drawer. Steam in a cage for about 45 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of garlic leaves to form dough.

(Another method: While heating in a large iron pot, stir the flour water evenly in the same direction, so that the flour water becomes semi-soft dough, and then roll it into skin. )

Traditional methods of kneading dough:

After all the dough is rolled, quickly open the fire and steam it in a steamer.

Bake dough

If you want to eat hard and chewy baked dough, please roll the dough again and bake it in a pan with slow fire.