Guo kui is a kind of traditional pasta from Shaanxi province with a long history. It is said that it was used as a soldier's commissary in Shang and Zhou Dynasties. There is also an interesting story about the name of Guo kui.

"Why is Guo Kui called Guo Kui?"

In the past, Guo Kui was called Dunbing, which means a big cake like a stump. With little water, dry and hard, big and thick, soldiers always put cakes on ropes and carry them on their bodies when marching. Later, when the enemy shot an arrow, the arrow stuck on the cake, which became the soldiers' "bulletproof vest" and played a defensive role. Since then, the soldiers have called the dunbing "Guo Kui", that is, the hard-faced armor baked by the pot.

The story belongs to the story, but the pot helmet is really big. Tuiweijun's hometown is also popular with pot helmets. Every time I buy a pot helmet, I have to sigh that the pot helmet is big, with a diameter of 60 cm, just like a small dining table. Buying a small horn at a time is enough for our family to eat.

But now in order to facilitate the sale, there are also many small pot helmets to sell.

If you want to make a 60 cm diameter cauldron helmet, it is basically impossible at home. Then you might as well make a brown sugar pot helmet, which is round, small and lovely, and tastes sweet.

You have to prepare:

280g of flour, 0/70g of milk/kloc-,3g of yeast, 80g of brown sugar, 80g of flour and 50g of sesame.

—step 1—

Milk is heated to about 30-40 degrees, and the temperature is warm. Add yeast powder and stir.

Pour the flour into the big bowl, and then pour the milk yeast liquid into the flour.

—step3—

Stir with chopsticks to make dough.

Then knead the dough into a smooth dough. Cover with plastic wrap and wake 1 hour.

When you wake up, you can prepare the stuffing, 80 grams of brown sugar plus 80 grams of flour and cooked sesame seeds. If you only pack brown sugar, it will turn into liquid and flow out, but it won't when you mix it with flour. On the other hand, it will also reduce the sweetness and make it less greasy.

—step3—

The dough is twice as big as it used to be, and then after the bottom is scraped, the internal structure is fine and honeycomb, and it is almost the same.

Knead the dough on the chopping board, let it vent, then divide it into 6 dough pieces, cover it with plastic wrap, and relax for 10 minute.

—step4—

Roll the dough into large pieces with a rolling pin.

Put two spoonfuls of brown sugar and sesame stuffing in the middle.

Pick it up along the edge, wrap the brown sugar stuffing like a steamed stuffed bun, and seal the mouth to prevent the brown sugar stuffing from leaking out.

Such a small pot helmet is wrapped.

—step5—

Heat the pan, do not put oil, put the small pot helmet into the pot with the mouth closed down, and first brand the bottom.

Then pour water into the pot, cover it, and simmer the pot helmet over medium heat. After opening the cover, it is obvious that the pot helmet is big.

Finally, turn over and let the top be golden, and you can go out of the pot.

Hot pot helmet, hard and crisp shell, soft inside, melted brown sugar stuffing, moist but not flowing, rustling texture is very convenient to eat. Brown sugar is sweet, and the original wheat is fragrant. You can't eat enough such a delicate small pot helmet ~