Roujiamo (making of Baiji Mo)

Ingredients

500 grams of all-purpose flour

4 grams of yeast

About 230 grams of water

Sugar 8 grams

2 grams of baking powder

15 grams of corn oil

How to make Roujiamo (making of Baiji Mo)

① First add flour to the basin, make a small hole, add yeast and add warm water (below 30 degrees) to dissolve the yeast. Each type of flour has a different water absorption rate, so do not add all the water at once;

②Add sugar again (not for sweetness, to improve the fermentation quality of the dough), baking powder (optional), stir the dough into a flocculent form; ③Add oil again, knead the dough into a ball, until it is "three smooth", the dough is a little harder than steamed bun noodles ;

④Start to rise the dough, knead it after half an hour, wake it up for another 15 minutes, and knead it again. The surface of the dough must be shiny!

The picture above shows the fermented dough. Just press it with your fingers and let it spring back slowly. Don’t make it look like bread! ! ! Remember! (Half-rising at room temperature of 25 degrees is enough, and the fermentation time is extended when the weather is cold)

Prepare the dough, about 70 grams, for eleven buns. It is best if there are small holes on the cut surface of the dough. Knead each dough ingredient with your hands. If the buns are to be delicious, the dough must be kneaded thoroughly.

Shape the kneaded dough into a spindle shape, thin at the two ends and thick in the middle.

The kneaded strips are rolled out into slices (here the steamed bun master has to throw the dough out to be very long, and the rolling pin is banging). At home, you only need to roll it out and roll it up.

After rolling it out, roll it up smoothly. The dough is very smooth after kneading

The dough is pressed against the bottom picture. There will be a seal on the cooked buns here, what is it used for? This is where the knife is placed when cutting the steamed bun!

This is rolled dough. Some kitchen friends don’t know why they need to roll it? This is the beauty of Baiji steamed buns. Xi'an people eat Baiji steamed buns not only with meat, but also with various vegetables, including red oil chili peppers. They eat them just like that without adding anything. Some bite it in the mouth, and some just tear off the layers and eat them, and this layer is rolled out.

Roll out into a 6 mm thick round, not too thin, to give the buns a growing thickness (the bun maker has to make them 10 mm thick). To shape, hold the dough with your hands and turn it around. Make the thicker parts thinner. Hold the dough together with both hands to make it as round as possible. It looks good!

(When the room temperature is low, it will take a while for the dough to wake up after rolling it out) Put it into a hot pan without adding oil! Turn on low heat and bake patterns on both sides (about 1 minute)

Place the middle shelf of the oven, heat up and down at 170 degrees to 200 degrees, and bake for 5 to 10 minutes. It depends on the temperature of each oven, but it will only swell slightly. , if it is like a drum, it must be that one of the above links is not done well

When it comes out of the oven, knock it, bang bang! The buns have beautiful patterns, high flatness, and are quite round!

Bleach!

Seasoning: bay leaves, star anise, grass fruit, pepper, fennel, galangal, cinnamon, grass buckle, angelica angelica, dried chili pepper. Please refer to the pictures for measurement!

50 grams of rice wine, one spoon of light soy sauce, one spoon of dark soy sauce or braised soy sauce.

20 grams of ginger + 10 grams of rock sugar + 30 grams of green onions

Wrap the herbal seasoning with gauze, add rice wine + light soy sauce + soy sauce, put in water to cover the meat, and turn to high heat Bring to a boil and simmer over low heat for 1 to 2 hours.

When the soup is thick, take out the seasoning packet, ginger and green onion, add 5 grams of salt, simmer for another ten minutes, turn off the heat, cover the pot and simmer for 30 minutes, and you are ready to enjoy.

Chop the meat, make steamed buns, pour some soup, take a sip, why is the world so beautiful!