Guo kui has a long history of making Guo kui. Because the water flow used in kneading dough is less and the dough is particularly hard, the baked Guo kui is chewy and has a prominent wheat flavor, which has four characteristics of "dry, crisp, white and fragrant". The history of making Guokui in Shaanxi has a long history, which can be traced back to the Western Zhou Dynasty and prevailed in the Qin Dynasty, which is related to ancient warfare. Soldiers of the State of Qin loved to use this kind of pot kui as army food when they were fighting for hegemony in opening to the outside world. Convenient to carry, because of less water, it is especially resistant to hunger and easy to store, even in hot summer, it is not easy to get moldy. Nowadays, Guokui in all parts of Shaanxi has been improved on the premise of original cereal flavor and spicy aroma, which has spawned different tastes such as crispy, spiced, sweet and salty, crispy and shortbread, which are suitable for many different groups. Today, I would like to introduce an authentic Guwei Guo Kui to my friends, and my favorite friends can try it at home.
The production process of the original cereal-flavored Guokui 1, 240 grams of warm water, 6 grams of yeast powder and 4 grams of salt were poured into the flour barrel, and the mixture was mixed until the yeast powder melted to produce uniform yeast water. Add 600 grams of wheat flour to synthesize a hard dry batter, cover the surface of the flour barrel with a fresh-keeping bag, wake up at room temperature for 90min, and wake up for 60min in summer.
2. After fermenting the flours for 45 minutes, prepare the dough: pour 300 grams of wheat flour into the washbasin, add egg liquid 150 grams, and synthesize the hard dough. It takes about 30 minutes to wake in the greenhouse.
3. Move the dough with better mellow hair to the slate, and after the batter is evenly matched, then knead the dough with the dough, and knead it into a block batter with a certain strength, and spread it into a big round cake with a thickness of about 2 cm. Sprinkle appropriate cooked sesame seeds on the surface, gently press them into the batter, and put them into the batter to prevent them from falling down. Then, according to your personal hobbies, you can mold the lines you like on the surface of the batter.
4. Nourish the electric baking pan with a little cooking oil, put the raw Kukui embryo into the electric baking pan, select the thick cake key, and bake it until the surface color of Kukui is golden yellow. The eight strange steamed buns in Xi' an are like lids, which are suitable for Xi' an with practical actions. The cauldron helmets made at home are rich in wheat flavor, and even if they are not cooked, the more chewy they are, the more fragrant they are.