Guokui is a folk snack in Northwest Shaanxi, Gansu, Ningxia, Qinghai, Xinjiang and other places, especially in Shaanxi, Gansu, Ningxia and Qinghai. The gift from grandma to his grandson, he miyue, developed into a kind of food with convenient flavor. How do you make the pot helmets? Learn from Xiaobian.
Brief introduction of Guokui
Guokui is a folk snack in Northwest Shaanxi, Gansu, Ningxia, Qinghai, Xinjiang and other places, especially in Shaanxi, Gansu, Ningxia and Qinghai. The gift from grandma to his grandson, he miyue, developed into a kind of food with convenient flavor. People often say, 'there are three treasures in Qianxian County: Guokui, vermicelli and tofu brain. 'the Guokui in Ruzhou is a popular pasta. There are good stalls in Zhangzhuang, Guangyu Road, Nankou, Xiguan and Dongguan.
The shape of the pot helmet is like chrysanthemum, the color of the fire is even, the skin is as thin as paper, and the fat is too much. It is divided into layers by hand, and it is cut into layers by knife, such as plate oil. The more you chew in the mouth, the more you chew, and the more you swallow, the more you will smell. It's crispy, fragrant, durable and long life. If you have the Ganzhou Guokui, you can smell it if you don't see its steamed bun.
The practice of Guokui
Raw materials: 5kg flour (2kg water), 30g alkaline noodles. The fermented flour is 350g in summer, 750g in winter and 500g in spring and autumn.
Manufacturing process
1. Control the water temperature according to the season. First, mix the dough with the dough, put it on the desk and press it with a wooden bar, fold it while pressing, press it evenly, then cut it into two pieces, add yeast flour and alkali water respectively, and then knead it. Depending on the hardness and softness of the dough, if it is soft, add some dry flour and press it again until the dough is smooth and moist. When the yeast flour is even, cover the dish with a warm cloth.
2. Divide the dough into 600g flour ingredients, roll them into round pancakes with a diameter of 22cm and a thickness of 3cm, turn them over frequently, commonly known as "three turns and six turns", and burn them evenly. When the skin color is slightly bulging, they are cooked. There are chrysanthemum shaped burrs around.