How to make the dough:
1. Knead the dough:
Put the new flour of the year (not special flour, just ordinary flour) into a basin and add water along the edges. Knead the dough evenly in the same direction (it is best to knead the dough in the same direction) and knead slightly, cover with a semi-dry cloth and let it rest for 30 minutes.
2. Wash gluten:
Pour half a basin of water into the basin, put the mixed dough into it, knead the dough gently until the water turns into thick flour, take out the dough and put it into the dough. Set the water aside for later use. Change to a new basin and pour half of the water into it. Put the dough that has just been kneaded and has become smaller and continue to gently...
The number of times to change the water is generally based on feel, and the frequency is less gluten. It’s sticky, if you use the right amount of times, the gluten tastes good, but if you use too many times...hehe, there will be no gluten!
Pour all the gluten-washing water into a large basin and let it sit until it settles on its own.
Cooking gluten:
Pour water into the pot and bring to a boil. Cut the washed gluten into strips and wrap them into several sticks slightly thicker than your thumb, then put them into the pot and cook. When cooked, drain out the water with a slotted spoon, tear into smaller pieces and place on a plate for later use.
3. Fermented dough water:
Pour out the upper layer of water carefully and keep only the settled batter. , add an appropriate amount of baking powder or "old noodles" used for steaming steamed buns, mix well and place in a warm place to ferment.
After about a night or more, when the facial water smells slightly sour, it means you can proceed to the next step.
4. Put the batter into a small basin, put it in a steamer and steam it over medium heat until the dough is semi-soft and not sticky to your hands. Use a spoon to scrape out an appropriate amount of dough, and quickly roll it out with an oiled rolling pin until it is slightly soft. Place dough the size of a steamer basket into the steamer basket.
After all the dough is rolled out, quickly turn on the fire and steam it in the steamer
The biggest feature of Haorenjia Qishan Bamugou dough is the hand-steamed dough method, using farm grain vinegar and carefully processed chili red oil as the main auxiliary ingredients. Farm vinegar uses the essence of more than 10 kinds of grains such as corn, rice, and sorghum as raw materials, and is made with traditional handmade craftsmanship; the chili noodles are made from the finest high-quality "chuanchuan peppers" produced in Qishan, plus pure rapeseed oil, fragrant More than 20 kinds of condiments such as leaves, white buckwheat, and cinnamon are carefully prepared. It has the characteristics of clear red color and overflowing aroma. . . .
Haorenjia Qishan Bamugou Dough Rolled Dough makes a solemn promise to all of you: from the selection of raw materials to the mouths of consumers, we will eliminate any artificial additives. Always pursue: quality is fundamental, hygiene is the prerequisite....