Juntun Pot Kui, is a special food produced in Junle Town, Pengzhou City, Sichuan, fragrant and crisp, and is very popular in Sichuan and Shaanxi, you must have heard of it, right? Unfortunately, I can't invite you to eat, but it is better to teach people to fish than to teach people to fish, the production method of pot helmet is not complicated, it is better that I teach you the method of making, you make it for yourself to eat.
■ Ingredients required to make pot helmets are: medium gluten flour: 300 grams, water: 175 grams, dried yeast: 2 grams, peppercorns: 5 grams, salt: 7 grams, peeled pork belly: 160 grams, ginger: 12 grams, white pepper: 1/4 teaspoon, pepper salt: 6 grams, green onion white: 15 grams, vegetable oil: 15 grams, eggs: 1 piece, butter or lard: 30 grams, low gluten flour: 30 grams, pepper salt: 6 grams. With these ingredients in place, we can start making a meal
■ First of all, the Juntun pot can be filled with meat or vegetarian stuffing, and pork stuffing seems to be the most popular. The pork filling in the pot is different from the meat filling in the bun or dumpling, and it needs to be treated with some special treatment, otherwise the meat filling is easy to break or break the dough skin during the rolling process, and in any case, it can not do the same effect in the store.
■ Pork belly should be slightly fatter, so that it will be fragrant enough, and the pot is more crispy. Put the pork belly in the refrigerator for three hours, let it harden, remove the pork skin, and cut into 0.4 cm square cubes. Add 12 grated ginger, 1/4 teaspoon white pepper and stir well.
■ As a Sichuan snack, peppercorns are naturally indispensable. Like all spices, the aroma of peppercorns also loses over time, so the taste of commercially available peppercorns is always very poor, and in order to get the best results, you still have to grind your own peppercorns. Mix 5 grams of peppercorns with 7 grams of salt in a small pot and slowly roast them over low heat, pour them into a mortar when the peppercorns are about to change color, and grind them into a powder together with salt.
■ Take half of the ground pretzel salt into the meat filling, stir well, and then add 15 grams of chopped green onion, 15 grams of vegetable oil, use the food blender to beat the meat filling into a paste, the paste-like meat filling is used to wrap dumplings, buns The effect is definitely not good, so that the taste of meat filling is completely empty, just like cheap ham sausage. But the wrapping in the Juntun pot is different, because there are many layers, and after being rolled and formed, it is combined with the dough skin, but it has a "see the fragrance but do not see the meat" effect.
■ The production of Juntun pot is made of half-hair noodles, 300 grams of flour are piled in the center of the pastry board, and a hole is dug in the center of the flour with a scraper, which looks like a crater on the moon, and 175 grams of water are heated in the microwave oven to about 25 degrees Celsius, 2 grams of dry yeast are added, stirred well and poured into the "crater".
■ Mix the flour into the water by hand until it becomes a viscous batter, and then knead the flour and flour into a uniform, smooth and delicate dough with the help of a scraper. Wrap the dough in plastic wrap and let it relax for 10 minutes, then open the plastic wrap, gently knead it with your hands, wrap it in plastic wrap for another 15 minutes.
■ Use this time to make puff pastry. Soften 30 grams of lard or butter at room temperature and mix with 1 egg, 30 grams of low-gluten flour, and of course half (about 6 grams) of pretzel kept on the front. Beat eggs, pretzel, low gluten flour and butter or lard with an egg fork to form a paste, which is the puff pastry we'll use later.
■ This snack is made using an "oil case", as the name suggests, anti-sticking relies on the oil brushed on the board rather than flour. Brush the surface of the board with a thin layer of oil, roll the dough into a uniform cylindrical shape, and then cut in the middle. Pay attention to the cross-section, although after 25 minutes of loose fermentation, the dough volume has become significantly larger, but the holes inside are extremely delicate and completely invisible to the naked eye.
■ Divide the two doughs into 3 equal parts, so that you get 6 agents, knead each agent into a 10 cm long cylindrical shape, apply a layer of vegetable oil to the surface of each agent, cover with plastic wrap and relax for 10 minutes. Take a cylindrical agent, use a rolling pin to press down in the direction of the length of the agent, and then roll it back and forth a few times to roll it into a dough 10 cm long and 5 cm wide.
■ Put a thin layer of vegetable oil on the side of the board, put the front rolled dough on the board vertically, put the rolling pin in the center of the dough, gently press it down, and then roll the lower half of the dough thinner, then roll the upper half of the dough as you do, spread a layer of oil crisp evenly on the dough, then roll up the dough, gently press the tail end, and then do the same with the other five agents.
■ Spread the meat filling evenly over the dough, taking care to leave a gap of about half a centimeter on both sides. Roll up the dough by hand, and in the process of rolling, you need to constantly pull the dough to make it longer and thinner. Towards the end of the tail gently elongated by hand, and then rolled together. Stand up the rolled dough, gently press it with your hands, cover it with plastic wrap and relax it, and finish the remaining 5 agents.
■ Finally, take a piece of baking paper and put it on the board, and use the palm of your hand or rolling pin to press the rolled dough into a round cake with a diameter of 12 cm. Take a flat-bottomed non-stick pan and pour in enough vegetable oil to drown half the thickness of the pan. After heating for 2 minutes, put the pot into the pot. Once one side is golden brown, it is turned over and fried, and when both sides are golden brown, they are fished out.
■ The inside of the pan is actually raw, and it needs to be placed in the oven for final processing, on the one hand, to make the inside cooked, on the other hand, to make the outer layer of the pot more crisp and crispy. Preheat the oven to 150 degrees Celsius, place the pan on the grill, let it sit for 5 minutes, let the excess oil drip down, then turn over and let stand for another 5 minutes. Finally, put the filtered pan in the oven and bake for 15 minutes before taking it out and enjoying it.
■ The baked pot, the incense, the crisp, a thousand words can not be expressed