Is there a teacher who can paste the pot helmet to teach me how to paste the pot helmet?

Ingredients: flour, sesame, baking powder, cooking oil, salt and thirteen spices.

working methods

1. Put the flour into a basin and melt the baking powder with warm water to make a soft dough.

2. Ferment the dough and knead well.

3. Roll the kneaded dough into large dough pieces, sprinkle with salt, thirteen spices (spiced powder) and edible oil and spread evenly.

4. Roll up from the bottom.

5. Slowly lengthen the rolled dough.

6. Roll slowly inward from one end.

7. Put all the noodles together.

8. Press the tail down.

9. Roll into noodles, the same size as your own pot.

10. Take a proper amount of water in your hand and pat it on the dough.

1 1. Gently press with your hands to prevent sesame seeds from falling.

12. Put the pot on the fire and heat it until it gets warm.

13. Put in the prepared bread.

14. Fry until golden on both sides.

15. Because the bread is thick, pay attention to control the heat and bake it slowly.

The pressure cooker was branded with a helmet. Sichuanese call it Guo kui, while northerners call it bun.

Ingredients: 250g of flour, 2g of salt, 3g of yeast, and 0/30g of water/kloc.

Exercise 1. Firstly, the yeast is melted with warm water, and the flour and salt are mixed evenly. Then add yeast water and stir well, then knead it into smooth dough with water, cover it with plastic wrap and ferment it 2.5 times as large.

2. Divide the exhaust into five parts, roll the plastic wrap round the cover 10 minute, and then roll it into a round cake.

3. Brush the pressure cooker with a little oil to moisten the pan, heat it on low and medium fire, put in the cake blank, cover the air pressure valve 1.5 minutes, then open the lid and turn the cake over, cover the air pressure valve and bake it for 1.5 minutes, and then take out the pan.

4, the pot helmet is branded, slightly cool, and the garlic and white meat sandwiched in Sichuan cuisine are cut with a blade, and the taste is not put.