The practice and preparation method of the pot helmet, the recipe and practice of the pot helmet

The practice of pot helmets.

Introduction to the latest issue of readers,There is an article that writes about a movie perception.,I can't remember the details clearly.,Roughly that it's love or other things.,Even if you can turn it upside down and start over.,The ending will be the same.,There will be no change.,The past is always the past.,Even if you start over.,You can't get the result you want.。 The memory of the pot helmet should be the late seventies, when I was not in elementary school, there was still a production team, and a big pot of rice, when I didn't go home to eat at noon, the production team was still in charge of the rice, at noon, the noodles under the cauldron supported by the ground, and the pot helmet bought back from the market to eat, I remember the taste of the pot helmet, which is the taste of that season, a taste that cannot be described in words. Nowadays, there are many reasons why it is impossible to make the taste of the year, the flour is no longer the same, the production master is different, the eating environment has changed, people's tastes have changed, and most importantly, the state of mind.

Now I also like to eat pot helmets, compared to when I was young, I can still make pot helmets, but I have never dared to hope that the taste can go back to the past, after all, the past is in the past. I never imagined that the taste could be repeated. Understand, even if I can do it all over again, what does it mean to me?

It's better to keep a good memory. A good memory is a kind of support for the spirit, and with a supporting spirit, you will not be lost on the road of life. Because, there is a taste, a moment, that attracts you.

Material. Flour, sesame seeds, baking powder, cooking oil, salt, thirteen spices.

Method. 1.Put the flour in a basin and melt the baking powder in warm water to form a soft dough.

2.Leaven the dough and knead well.

3.Roll out the kneaded dough into large dough sheets, sprinkle with salt, thirteen spices (five-spice powder) and cooking oil and rub well.

4.Roll up from the bottom edge.

5.Roll the rolled dough and slowly roll it out.

6.Slowly roll together from one end to the inside.

7.Coiled all the noodles together.

8.Press the tail end underneath.

9.Roll out into large dough sheets, the size of which is the same as the size of your own pot.

10.Take an appropriate amount of water on your hand and pat the top of the dough.

11.Sprinkle with sesame seeds, black and white. Gently press it with your hand again to prevent the sesame seeds from falling.

12.Sit a frying pan over a fire and bring to a warm temperature.

13.Add the finished dough.

14.Fry until golden brown on both sides.

15.Because the dough cake is thicker, pay attention to control the heat not too much, low heat, and bake slowly.

Crafting raw materials. 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.

Crafting process. 1. Master the water temperature according to the season, first mix it into a wet noodle block, put it on the desk and press it with a wooden bar, press it while folding, press it evenly, 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, if the face is soft, you 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.

Hello friends, the pot helmet originated from the gift given by my grandmother to her grandson He Miyue, and later developed into a flavored convenience food. Take the wheat flour powder, press the stalks and noodles, and bake in a shallow pot over low heat. Now take a look at the recipe and recipe of the pot helmet below.

Ingredients: 400 grams of all-purpose flour, 240 grams of fresh beef (or pork), 20 grams of corn oil, appropriate amount of white pepper, appropriate amount of sugar, appropriate amount of corn oil, 230 grams of warm water, appropriate amount of sesame seeds, 3-4 slices of ginger, 3 shallots, 2 teaspoons of light soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of salt, appropriate amount of dark soy sauce.

Cooking steps:1Pour the oil into the flour and stir while adding water to form a flocculent dough and mix it with your hands.

2.Wait for the noodles to rise during this time to start preparing the filling:

Cut the green onion into small pieces, mince the ginger and beef;

Sprinkle green onions, ginger, light soy sauce, dark soy sauce, cooking wine, sugar, salt (add or reduce according to your taste), corn oil, and white pepper into the cut beef, stir clockwise, cover with plastic wrap and marinate for about 10 minutes (this is for better flavor).

3.Divide the proofed dough into 8 equal pieces, smear the corn oil on your hands, and dip the dough into the dough in your hands to the surface of the dough to make it look shiny!! Cover with plastic wrap and let rise for 20 minutes (as long as there is oil on the surface, no need to knead the oil into the dough). ）

4.When the time is up, take out the dough and press it flat, add the meat filling, close the mouth and knead it into a circle;

Shape the cake: with the palm of your hand.

6.Oven at 200 degrees, heat up and down, preheat for 3 minutes;

Put the baking tray with the pot helmet in the oven, bake for about 10 minutes, and take it out.

1. Take a clean basin, take an appropriate amount of flour and put it in, stir the flour while adding water until the flour is kneaded into a dough, at this time you can add some baking powder to make the dough ferment better.

2. After rolling out the kneaded dough into a sheet, you can put some sugar or salt according to your taste, then add some five-spice powder and some cooking oil, and finally roll it up from the bottom.

3. After rolling up the dough sheet, slowly knead it so that it is longer and longer. Then roll it from one end to the other.

4. Press the noodles together vigorously. Then roll it into slices, dip some water in your hands, gently pat it on the dough sheet, then add some sesame seeds according to your taste, put it in the oil pan, and fry it repeatedly. It should be noted that it should be fried over low heat, otherwise it will be easy to burn.

What are the benefits of eating pot helmets.

Eating pot helmet can supplement the carbohydrates, nutrients, proteins, amino acids, vitamins, and trace elements needed by the human body, which can quickly replenish energy for the human body, improve the body's resistance, and supplement the nutrients needed by the human body.

Shaanxi special food, authentic handmade pot helmet production, very beautiful!

Mini pot helmet.

A list of ingredients. Medium powder 80g yeast 2g

45g water to taste minced pork.

Salt sesame oil. Sichuan pepper water monosodium glutamate.

Salad oil sesame seeds.

Cooking steps: Step 1 Chop the pork into minced meat, add salt, pepper water, monosodium glutamate, and sesame oil and stir in the same direction.

Step 2: Melt the yeast in warm water, let stand for 5 minutes, then add the flour and knead well. Ferment until twice the size, remove the exhaust and knead into a smooth dough and spread with a layer of salad oil.

Step 3: Divide the dough into quarters, take one portion and roll it into a beef tongue shape, the longer the better.

Step 4: Spread the ground pork. Then roll it from top to bottom, flatten it flat, roll it out into a cake shape, and sprinkle with sesame seeds.

Step 5 Preheat the electric baking pan, pour in a small amount of salad oil, put in the rolled cake base, and select the pancake.

Look at the picture this, Shu Shang signed the pot helmet, right? Then it belongs to the kind of public security pot helmet, not fried, nor does it belong to the kind of meat bun that can be loaded with anything. This Shu Shangzhu pot helmet is baked, I have eaten it crispy and fragrant, and there are any flavors, I just want to achieve that kind of taste, and the quality of not foaming or mush, it is really not easy.

The recipe and recipe are all people's secrets, can you just say it? , Definitely not, it's better to find Shu to sign to learn, is on the rise, the franchise fee is not expensive, and the training fee is less.

1.Add salt, egg yolks, yeast, warm water, and flour to form a dough and let rise for half an hour.

2.Add salt, light soy sauce, chili noodles, peppercorn noodles and chopped green onion to the meat filling, stir well.

3.Roll out the dough thinly, smear with ghee and meat filling, roll it up and roll it out into an oval shape, and fry it in a pan until golden brown.

Chapter 51 Xue Xiaomei's new nostalgic poems Hu Yong's indiscriminate use of tiger and wolf medicine Chapter 52 Qiao Ping's love covers the shrimp beard bracelet Yong Qingwen's illness and makes up for finch feathers.

The production method and recipe of the pot helmet are as follows:Ingredients: self-rising flour, hot sauce, five-spice powder, cumin powder, sugar, oil, white sesame seeds.

1. Stir the same weight of self-rising flour and 35 degrees of water together, knead it into a dough until it is uniform and smooth, and put it in a relatively sealed space and wait for it to rise for 20 minutes.

2. After it is ready, divide it into several small portions and mix condiments: appropriate oil (very important, this is the key to crispiness), a small amount of flour, chili paste, five-spice powder, cumin powder, and eggplant sugar. You can mix the amount according to your taste.

3. Roll it out with a rolling pin and brush with the adjusted sauce.

4. After folding, roll it into a circle, and then roll it into a cake shape, try to be thinner, this step can be repeated, and the finished product will be more layered.

5. Sprinkle with sesame seeds and fry in a pan over low heat.

6. After the pure natal peel on both sides is golden brown, if there is an oven, you can bake it again in the oven, it will be more crispy.

The production method and recipe of the pot helmet are as follows:Ingredients: 300 grams of flour, 200 grams of warm water.

Excipients: 5 grams of yeast.

Method.

2. Add 200 grams of yeast powder to about 35 degrees of warm water to dissolve. The water should be lukewarm but not hot.

3. Slowly add yeast water to the flour, knead it into a dough, cover it with plastic wrap and leave it in a warm place to ferment for about 2 hours. The exact fermentation time depends on the room temperature.

4. Completely open the dough and pull it open to bear the honeycomb inside.

5. Sprinkle a little flour on the panel to prevent sticking, and re-knead the dough for 2-3 minutes to pat out the air in the dough.

6. Roll out the kneaded dough with a rolling pin into a cake the same size as the electric baking pan. Dry flour should be sprinkled under the cake base to prevent sticking, otherwise the finished cake will not be able to drag up if it sticks to the panel. After the cake embryo is rolled, it cannot be put into the electric cake stall immediately, and it should continue to be placed in a warm place and placed on the stool for about 30 minutes.

7. After about 30 minutes, you can see that the cake embryo has grown significantly, and you can put it into the electric cake stall. Cut the baked cake into pieces and eat it hot, so that it will not be so crispy after a long time. If you can't eat it all at once, you can continue to put it in the electric cake and jujube upshift next time to heat, and it is still very crispy.

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.