"The four treasures of Qianzhou - pot helmet, noodles, steamed pastry, and tofu brain." A folk song from the Guanzhong region tells us about the delicious food of Qianxian County. Qianzhou is the old name of Qianxian County, named after the state capital that was set up here during the Tang Dynasty. It is a county rich in wheat in the Guanzhong region, with a vast area, fertile land, mild climate, simple folk customs, and abundant products. Because of the excellent wheat varieties, the noodles here have long been famous, especially pot helmets and noodles.
Pot helmet is a traditional snack with local characteristics, and Qianzhou pot helmet is the best pot helmet in various places. From the appearance, like a pot lid-shaped disc, the edges are pressed into a ripple of spoke strips, the face is yellowish, and it looks like a large chrysanthemum in full bloom. Its salient features are: thin edges and thick hearts, bulging surfaces, dry and crispy steamed buns, and beautiful color. Break it open by hand, layer by layer, and cut it with a knife, shaped like a plate of oil. Smelling incense, eating crisp, endless aftertaste, hunger tolerance, storage, easy to carry, is a good gift from the Guanzhong area to relatives and friends, because it is famous.
The history of the pot helmet in Qianzhou is very long, and it is said that it can be traced back to the Tang Dynasty, and it has been a thousand years since the finger pinch. The reason why it can be passed down is because of its unique production process and taste. With the development of history, the technology for making Qianzhou pot helmets has been continuously improved, and the original use of firewood and rice burning and branding in a small pot has been changed to baking with coal and baking on a hammer, and the original kneading of dough by hand has been changed to pressing the noodles with wooden bars. Baked up and down in this way, warm and high, the fire color is uniform, and the purpose of resistance to storage can be achieved. Pressing the noodles with wooden bars and kneading the noodles can make the steamed buns whiter, the aroma is rich, and the taste is delicious.
Raw materials: 5 kg of flour, 2 kg of water, 250 g of yeast noodles (350 g in spring, 500 g in winter), 25 g to 50 g of alkali noodles
method:
1 Add warm water to the flour, add the yeast and alkali noodles and form a dough.
2 Put the dough on the case and press it with a wooden bar edge, and in the process of pressing, add about 1 kg of flour, press it directly until the surface is smooth and smooth, and the yeast surface is uniform.
3 Divide into small pieces weighing about 650 grams, and then turn the dough one by one with wooden bars to make a chrysanthemum-style round cake with a diameter of eight inches (about 26.5 cm) and a thickness of six minutes (about 2 cm), and bake them.
4 The first hammer is the upper and lower fire, the heat should be small and stable, mainly to give the steamed surface fire color after being pressed by the wooden bar, so that the fermentation surface is further fermented and finalized.
5 Put the bun into the second hammer. The second hammer is a fire, the fire is more vigorous, because the fire can be placed in an iron ring, the steamed bun is placed in the air, mainly for baking. The two hammers have a total of three flips and six turns, and can be burned in about 10 minutes.