Qianzhou pot helmet is a famous snack in Shaanxi.
(Explanation) The Qianzhou pot helmet inside and outside the province is different from the general pot helmet.
Its salient features are: the skin is as thin as paper, the edge is thick, the surface is bulging, the steamed bun is crisp, and the color is beautiful (because there is a high and low wave on the bun, with a uniform fire color, clear layers, and the shape resembles a large chrysanthemum). Break it open by hand, and the layers are clear; Cut with a knife and shape like a plate of oil. The more the population chews, the more fragrant it is, and the aftertaste is intriguing after eating. It really looks good, it tastes crispy and smells fragrant (pronounced cuān in Shaanxi dialect).
In the 1960s, when Comrades Xie Jueya and Guo Moruo inspected Qianling, they tasted the Qianzhou pot helmet and even praised it: "The Qianzhou pot helmet is worthy of its name."
If it is accompanied by a freshly fried spicy sauce spicy little pickle old dry mother, a sandwich in the cake, it is called a crisp, spicy, refreshing, special, beautiful, fragrant, absolute.
Ingredient details
Fuqiang powder 1000 g
100 g of old yeast noodles
400 g warm water
Seasoning details
Alkaline surface 10 g
Sesame seeds to taste
Practice steps
1. and noodles.
Put 800 grams of flour, yeast noodles and dissolved alkaline water into the basin, add warm water and dough (warm water in spring, autumn and winter, cool water in summer), put it on the board with wooden bar edges and fold it, and add human flour (200 grams), and repeatedly discharge until the face is light, moist, and the yeast surface is uniform.
2. Blank making.
Divide the dough into 3 pieces and press them piece by piece with wooden bars to make a chrysanthemum-shaped round cake blank with a diameter of about 25 cm and a thickness of about 1 cm.
3. Bake.
Heat the three tweezers over charcoal and place the cake blanks on top of the cakes. At this time, the heat should be small and stable, so that the dough is further fermented and finalized, and more importantly, the wavy pattern of the cake blank is partially colored. Then into the middle of the tweezer (the middle of the hammer is a fire, the fire is strong, put an iron ring in the hammer, put the cake on the circle) baking. After five or six minutes, remove and place on another medium tweezer and grill over low heat. Burned to a large color evenly, the skin surface is slightly drummed when cooked
There is no such tweezer now, and we can use an electric cake bell. However, it is necessary to look diligently, turn over diligently, and turn frequently, so as to achieve "three flips and six turns."
Recipe Tips:
(Explanation) Different seasons, the amount of old yeast noodles and alkali noodles is different.
1. Yeast noodles (1000 grams of flour): 750 grams in spring and autumn, 50 grams in summer.
2, alkali noodles (1000 grams of flour): spring, autumn 7 grams, summer 5 grams.
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