Gourmet method - Qianzhou pot helmet

Qianzhou pot helmet is one of the local traditional snacks in Shaanxi Province, its appearance is round, the edge of the bun is pressed into a high and low ripple with radial shape, the fire color is uniform, it looks like a large chrysanthemum pattern. Its salient features are that the edges are thin and thick, the surface is bulging, the steamed bun is dry and crispy, and the color shape is beautiful. Break it open by hand, layer by layer, and cut it with a knife, shaped like a plate of oil. Smell the incense, eat crisp, endless aftertaste, hunger resistance, storage, easy to carry.

According to legend, when the Qianling Tomb was built (that is, the joint burial tomb of Emperor Gaozong of Tang and Wu Zetian), a large number of craftsmen, people's husbands, and soldiers were mobilized, and the problem of eating was not enough, and some soldiers made cake blanks from flour, put them in helmets and roasted them on the fire to eat, this cake not only tasted crispy, but also easy to store, and was used by local people. Because the cake is made of helmet instead of a pot, it is called a pot helmet.

Its production

Ingredients for the production of Qianzhou pot helmet: Qianzhou pot helmet is made of local wheat flour as the main raw material, and is accompanied by spices, sesame seeds and cooking oil. There are three kinds of varieties: oil pot helmet, seasoning pot helmet and ordinary pot helmet. Its production process is mainly divided into three processes: noodles, embryo making and baking. As a famous special food in Shaanxi, "Qianzhou Pot Helmet" has been included in the book "Encyclopedia of Chinese Local Specialties".

5000 g of flour, 500 g of yeast noodles, edible alkali to taste.

characteristic

The color is light yellow, the skin is thin and thick, the surface is bulging, the layers are clear, the taste is tendonic, the aroma is rich, and the aftertaste is endless.

Preparation method

Flour is added to the yeast noodles, edible alkali, water, and into a hard dough, placed on the board with a wooden bar edge pressed edge fold, and gradually sprinkled with flour, repeated pressure, until the surface is smooth. Then the dough extraction agent is pressed block by piece with a wooden bar to make a circular cake blank with a diameter of about 24 cm and a thickness of about 2 cm, which is placed in an iron chain and burned, and the dough is often flipped, and the dough is evenly baked until the light yellow is uniform and the dough is slightly drummed.

Production essentials

1. The dough should be hard, the harder the better, the bar pressure should be evenly forced, so that the dough is uniform and smooth;

2. When putting in the iron chain, it is necessary to achieve "three flips and six turns", that is, diligent viewing, diligent flipping, and diligent turning;

3. The temperature of the pot should not be too hot.