Recently made several pot helmets, finished pictures sent to the circle of friends, everyone is very interested, ask how to do, because the hand does not weigh the ingredients, so there is no accurate recipe for everyone. This time received the new product cm707 chef machine, to solve the hot day or wrist can not be difficult caused by kneading dough hard, this cook machine can not only knead the softer bread dough, slightly harder Chinese dough kneading up effortlessly, and the dough hook stirring up is very powerful, the strength can not be underestimated. My original cook machine I was afraid to knead Chinese dough (with a low water content), which was very difficult and afraid of damaging the equipment.
This pot helmet has a unique pattern, the production method is unique to me, it is very suitable for making at home, the pot helmet has added yogurt, it is nutritious to eat, and there is a milk flavor, and the wheat aroma is strong. The pot helmet is usually relatively hard dough, I use the way of dough to achieve the state of half hair noodles, the outer skin of the pot helmet that has just been branded is crisp, the inside is slightly soft, the taste is solid, and the low water content is not easy to deteriorate.
I used two ways to roll out the dough, sprinkle a small amount of dry flour, fold the flour after three folds, roll out the flour several times, and then roll out the dough several times until the dough becomes hard, and the other is to use the dough press to press the dough into thick sheets, and then sprinkle the dry flour on the dough several times. Both ways can be used, the way of the dough press is slightly less laborious, the tissue of the pan helmet will be more delicate, and the taste is similar.
Pot helmet, also known as pot kui, dry steamed buns, is a traditional specialty of Shaanxi, Gansu, Ningxia, Qinghai and other places. Because the pot helmet is large, round and thick like a pot lid, it is known as one of the eight monsters of Shaanxi. The production process of pot helmet is exquisite, known for "dry, crisp, white and fragrant", which means that it is dry and chewy, crispy inside and crisp on the outside, white and glowing, mellow and delicious. The production of the Shaanxi pot helmet can be traced back to the Shang and Zhou Dynasties, and it is said that the pot helmet was used as military food for soldiers when King Wen of Zhou was cutting the silk, and the pot helmet was carried forward and popularized in the Qin Dynasty. The pot helmet made by the Qin people is large, thick and porcelain. It is said that the pot helmet was not originally called a pot helmet, but was called a pier cake because its shape resembled the cross-section of a tree stump. At that time, when the Qin army was marching, the soldiers distributed pier cakes, each of which weighed five or six pounds, and the diameter of one pier cake was about 50-60 centimeters, and the thickness was also about 15 centimeters. And the way soldiers carry it is also very unique, two pier cakes are in a group, drill two eyes on each pier cake, tied with a cowhide rope, and one for the front chest and one on the back chest, just like the jacket commonly used by the people in the past. This special way of carrying in the face of sudden combat, the mound cake turned out to be a single soldier protective gear, which played the role of armor (bulletproof vest).
Pot helmets can also be made into pretzel pot helmets, scallion pot helmets, five-spice pot helmets, pepper leaf pot helmets, salty and sweet pot helmets, crispy pot helmets, puff pastry pot helmets, crispy pot helmets, sugar pot helmets, etc.
Ingredients: 600 g of medium gluten flour, 100 g of yogurt, 220 g of water, 12 g of fresh yeast, 10 g of sugar, 1 egg, 200 g of dry flour, 3 g of salt
make:
1. All materials are ready.
2. Put the flour, sugar, yogurt and salt into the chef's mixing bucket, beat the eggs, stir the fresh yeast in the water until completely melted, pour in the yeast water.
3. Install the stirring bucket on the cooking machine and install the dough hook.
4. Press down the head of the cook machine to power up, first select 1 gear and stir for 2 minutes, start.
5. After the end of the program, select 3 gears for 5 minutes.
6. Stir in the last 2 gears for 10 minutes.
7. Stir the dough in a good state.
8. Roll the stirred dough into a tightly sealed container.
9. Cover and wake up to 2 times the original volume of the dough.
10. Remove the fermented dough and knead until completely vented.
11. Roll out the dough into dough sheets about 7-8 mm thick.
12. Sprinkle with a layer of dry flour and fold the top 1/3 down.
13. Fold the lower part of the dough 1/3 downward.
Repeat steps 11-13 until all the dry flour is added to the dough.
15. Flattened into a circle.
16. Roll out the dough into 1 cm thick round cakes.
17. First press out the flower pattern with a glass of water or wine glass with a round mouth.
18. Use a fork jack on the outer edge of the dough cake, press the pattern with a bear press in the center, and press another circle around the bear with a flower-shaped mold.
19. Use chopsticks to insert holes evenly on the circular pattern.
20. Along the center of the bear, insert another circle of small holes with a fork, and the whole pot helmet pattern is made.
21. Put the raw pattern of the pot helmet down into the electric frying pan and choose 2-3 blocks to cover and burn.
22. After about 10 minutes of coloring on the bottom surface, turn over the surface, and then burn the bottom surface for about 10 minutes.
23. The second way to dough is to use a dough roller to press the fermented dough into slices, sprinkle the flour dry and press it until all the dry flour is added to the dough.
24. Arrange the dough into a circle and roll out into a large round cake with a thickness of about 1 cm.
25. Press the desired pattern in one direction on the large round cake with the edge of the small bowl and the mouth of the glass, and press out the small circle with a thick straw at the edge and middle of the cake blank.
26. Use chopsticks to make a hole in the middle of a small circle and a fork around the center hole.
27. Then use a small bowl to press out the pattern in reverse on the edge of the original pattern, forming a flat circular pattern, and use chopsticks in the middle to pierce the eyes.
28. Put the prepared pot helmet blank pattern downward into the electric frying pan and select 2-3 blocks.
29. Stamp and burn.
30. After about 10 minutes, the bottom surface is colored, then turned over, and then burned for about 10 minutes.
The essential:
1. The pattern of pressing on the pot helmet is on the one hand for aesthetic purposes, and on the other hand, it is also to release the tension generated by the dough during the process of the pot helmet to burn to avoid bulging.
2. The pot helmet blank is relatively thick, and must be baked with a small fire to achieve the requirements of uniform coloring and dry taste.
3. After the dough is formed, there is no need to wake up again, and it can be directly burned in the pot.
4. The prepared pot helmet may harden the next day, cut into small pieces and spray with water to burn again until both sides become crisp and taste as before.
5. There is no fresh yeast, which can be replaced with 6 grams of dried yeast.