The practice of fried five spice pot helmet on the iron plate

<> "Ingredients: finger cake, 250g of minced meat, green onion.

Method:1Add an appropriate amount of chopped green onions, a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, half a spoon of oil, an appropriate amount of salt and thirteen spices and stir well.

2.Divide the finger cake into two portions, add the minced meat, and wrap it.

3.Press it into a beef tongue shape, put in black and white sesame seeds, and finally put it in the air fryer at 180 degrees for 15 minutes, turn it over, and bake it for 5 minutes!

1. Flour, yeast, warm water, sugar, 1 teaspoon of salt, mix, mix into a smooth dough, and let it ferment in a warm place.

2. Take out the fermented dough and knead it well.

3. Divide the dough into two portions and knead each portion well.

4. Roll out each serving into thin slices.

5. Apply oil.

6. Sprinkle with 2 teaspoons of salt, 2 teaspoons of five-spice powder, 3 teaspoons of cumin powder and coat well.

7. From the bottom up, roll up tightly.

8. Rub it slightly.

9. The coil is rolled up, and the tail end is stuffed below.

10. Roll out slightly.

11. Sprinkle a spoonful of sesame seeds, roll out a few more times with a rolling pin, and roll it into a green shape.

12. Cover the two cooked pot helmets with the lid and ferment for 30 minutes.

13. Pour a little oil into the Supor "Fire Red Dot" 2nd generation smoke-free wok without too much, and the red heart in the pot is not solid at this time.

14. When the red heart in the Supor "Fire Red Dot" 2nd generation smoke-free wok becomes solid, it means that the optimal cooking temperature is about 180, and there is no cooking smoke at this time.

15. So at this time, gently put in the second pot helmet green blank.

16. Slow searing on low heat, searing one side well, and gently turn over.

17. Burn into golden brown on both sides.

18. Put the baked pot helmet out of the pot and put it on a flat plate, cut it into pieces and eat. If you haven't finished eating, cover it with a cloth after letting it cool to prevent it from becoming dry and hard.

The amount of warm water should be increased or decreased according to the water absorption of the flour. The noodles should be softer than the noodles for steamed buns, and the pot helmet will be soft after baking. The pot helmets in the northwest are so big, not suitable for home production, this pot helmet is the improved family version, with nearly a pound of noodles, made two pot helmets, if you want to eat a big one, you don't need to divide it into two parts, the amount of seasoning used in the two pot helmets can be combined.

The roll and plate must be tighter, so that the pot helmet will not be strong. Secondary fermentation can be omitted, but it is best not to, because secondary fermentation can make the green billet fluffier and the thickness of the pot helmet will come out.

Ingredients: 500 grams of all-purpose flour, 260-280 grams of water, 30 grams of corn oil, 10 grams of milk powder, 300 grams of pork filling, 80 grams of mustard.

Excipients: appropriate amount of salt, 5 grams of minced ginger, 10 grams of minced green onion, 20 grams of broth, 1 tablespoon of sugar, 2 grams of white pepper, a little cooked white sesame seeds, 2 tablespoons of light soy sauce.

1. Put the minced meat into the chef's bucket, and add the broth, minced ginger, and minced green onion as well. (If you don't have soup stock at home, you can add some chicken essence to enhance the flavor).

2. Then chop the mustard directly into the bucket, then add light soy sauce, pepper, sugar, salt to taste, start the kitchen machine on 1-2 and stir for 5-10 minutes, evenly. (Don't add more salt here, the mustard itself is very salty, and those with a lighter taste can not add salt).

3. Pour flour, milk powder, water and corn oil into the chef's machine noodle bucket and knead it into a smooth dough.

4. Put the kneaded dough into a basin, apply a little vegetable oil to the surface, and let the dough rest for at least 20 minutes.

5. After the dough wakes up, divide the small agents according to the size of the oven, my oven is a 62-liter baking tray is relatively large, each small agent is about 80-85g, take out a piece of dough, flatten it with your hands, no need for a rolling pin, the dough is very soft, and you can flatten it directly on the palm. (The dough cannot be baked all at once, and the appropriate small agent is divided each time, and the rest of the plastic wrap is sealed and preserved).

6. Wrap the filling, and the amount of filling is adjusted according to personal preference.

7. Close the mouth and pinch it tightly and gently rub it into an oval shape.

8. Gently flatten it in your hand, transfer it to a baking tray, press it into a rectangle, press the length of the cake to the width of the baking tray, and then sprinkle a little white sesame seeds on the surface and press it gently. (It doesn't matter if the crust accidentally cracks during the pressing process, it will not affect the taste).

9. Preheat the oven at 230 degrees for 10 minutes, put it in the baking tray and bake until one side is golden brown (about 10 minutes), take out the baking sheet, brush a thin layer of vegetable oil on the surface of the pot helmet, turn it over and put it back to bake until the surface is golden (about 10 minutes), then take out the baking tray again, brush a thin layer of vegetable oil on the surface of the pot helmet, turn over the front, and bake in the oven again for 5-10 minutes.

10. Take out the baking tray, and the home-style version of the pot helmet is completed, the skin of the pot helmet is very crispy, the color is relatively dark, and the time can be adjusted according to personal preferences.

Mix with warm water. The specific method is as follows, first prepare the materials: high-gluten flour:

300 grams, warm water: 200 grams, yeast: 7 grams, refined salt:

3 grams, five-spice powder: 3 grams, white sesame seeds: 10 grams, edible oil:

30 grams. 1. Pour the flour and yeast into the bread machine, then add an appropriate amount of warm water and form a dough.

2. After the dough is reconciled, cover with plastic wrap and set aside to rise to twice the size.

3. Take out the proofed dough, knead it evenly and roll it into a large dough, and then sprinkle it evenly with cooking oil, five-spice powder and salt.

5. After the plate is ready, roll it out into a cake base, and then sprinkle with an appropriate amount of white sesame seeds.

6. After preheating the electric baking pan, brush with oil, put on the cake base, and sear until both sides are crispy.

7. After branding, take out and cut into pieces, and then put them on a plate and enjoy.

White-faced pot helmet.

1000 grams of flour, 100 grams of old leavened noodles, an appropriate amount of baking soda, a little cooked lard and cooked rapeseed oil.

Features of the white-faced pot helmet:

The outside is crispy and the inside is hollow and loose, and the noodles are fragrant.

Method:1Put the flour on the cutting board, make a nest in the middle, add yeast noodles and water, knead well, cover with a damp cloth, after fermentation, add baking soda powder and knead well, knead into long strips, and pick into 20 agents.

2.After each agent is kneaded separately, a little bit of flour is dipped in cooked lard and wrapped into a dough to form a round ball, pressed flat, and rolled into a round cake with a rolling pin, that is, it becomes a pot helmet blank.

3.Put the pan on the stove, when it is burned to 70% hot, wipe it with cooked lai seed oil, put on the green billet, turn it back and forth with your hands, and when the skin is hard and slightly sesame dots, put it in the oven and bake it until it is ripe.

The essentials of making a white-faced pot helmet:

1.The dough should be kneaded evenly and thoroughly until smooth;

2.The amount of baking soda should be appropriate, too much dough is easy to turn yellow;

3.When baking in the oven, it is not advisable to use a strong fire, so as not to burn the outside and undercook.

After the dough is well kneaded, slowly plate and knead the dough to make the cake chew and taste good. The specific method of pot helmet is as follows:

Ingredients: 300 grams of flour, 2 grams of white sesame seeds.

Excipients: 2 grams of yeast powder, 1 gram of salt, 2 grams of five-spice powder, 10 grams of oil.

Steps: 1. Add the flour to the yeast and stir well, add water in batches and stir into a flocculent shape without dry powder.

2. Knead the smooth dough by hand, cover with a lid or plastic wrap, and let it ferment in a warm place.

3. Ferment to twice the size, press the hand fat without shrinking, and there is a honey-like cavity after the dough is opened, which means that the dough is fermented.

4. Take out the fermented dough, knead it evenly and exhaust it, and let it stand for 10 minutes again.

5. After the dough is awakened, roll it out into a large dough sheet with a rolling pin and sprinkle it with five-spice powder, salt and cooking oil.

6. After wiping evenly, slowly roll it up from the bottom to the top.

8. After rolling it up, close the mouth at the bottom, flatten it, roll it out a little thinner, sprinkle with white sesame seeds, and the size of the roll can be determined according to the size of your pot.

9. Heat the oil in the pot, the oil can be a little more, and the rolled dough cake will be slowly branded over low heat, and one side will be turned over the other side to be branded, and both sides will be burned until golden, and the inside can be matured.

10. Finished product.

Shaanxi pot helmet, easy to learn, crispy and strong, the more you eat the teeth, the better.

Raw materials for making Listen to voices.

Method: Fermentation, searing.

Taste: light fragrance, wheat fragrance.

Raw materials: 5kg of flour (2kg with water), 30g of alkaline flour. 350g of yeast noodles in summer, 750g in winter, 500g in spring and autumn.

Production process Listen to the voice.

1. Master the water temperature according to the season, first and into a dead dough block, put it on the desk with a wooden rod to press, fold and press, press evenly to the plate, and then cut it into two pieces, add yeast noodles and alkaline water respectively and then knead and press, depending on the softness of the surface, such as the soft surface can add some dry noodles and then press, until the face is bright and moist, and when the leaven surface is even, cover it with a warm cloth.

2. Divide the dough into pieces of dough weighing about 600g each, push and roll it into a round cake with a diameter of about 22cm and a thickness of 3cm, and flip it on the pan, commonly known as "three turns and six turns", burn it evenly, cook when the skin color is slightly bulging, and there are chrysanthemum-shaped burrs around it.