Let s talk about the practice of dead noodle pot helmet, Henan dead noodle pot helmet bun practice

Ingredients: 1, 3 cups of flour, 1 2 cups of hot boiled water, about 1 cup of cold water, salad oil.

1 teaspoon 2, 1 cup chopped green onion, 1 teaspoon salt, 1 tablespoon sesame oil, a little dry flour 3, appropriate amount of frying oil, appropriate amount of chili sauce Method: 1. Put the flour in ingredient A in a basin, pour in hot boiling water and stir with chopsticks, add cold water and knead into lumps as appropriate.

Add salad oil and knead into a smooth dough and let it relax for 30 minutes. 2. Sprinkle a little dry flour on the panel, roll out the dough into a large dough about a centimeter thick, sprinkle salt on the dough, smear sesame oil, then spread the green onions, roll into a cylinder, cut into 8 pieces, tighten the incision and knead it round. 3. Roll out the dough balls into cakes and put them in a pan, fry them half with a little oil until they are crispy, and then dip them in chili sauce and eat.

Ingredients: 300 grams of high-gluten flour, 200 grams of warm water, 7 grams of yeast.

Excipients: 3 grams of refined salt, 3 grams of five-spice powder, 10 grams of white sesame seeds, 30 grams of edible oil.

Steps: Prepare the raw materials first.

2.Add flour, yeast powder and warm water to the bread bucket.

3.Start the dough process and go straight to the fermentation process when it is done.

4.After the dough has risen, it is deflated on the plate and kneaded, and it is allowed to stand and cover for 10 minutes to prevent the skin from drying out.

5.After cooking, roll it out into a large dough.

6.Sprinkle evenly with cooking oil, allspice and salt.

<>8.Roll out into a cake base, sprinkle with white sesame seeds, and remember to dip your hands in water to pat it well to prevent the sesame seeds from falling off.

9.After preheating the electric baking pan, brush with oil and put the raw embryo.

10.Turn over after one side is set until both sides are crispy.

11.Cut into pieces, and the pot helmet is ready to enjoy

Ingredients: Dough: 300g flour, 3g yeast, 140g warm water, dead dough: 150g flour, 75g egg, 2g salt

Steps to prepare the pot helmet cake.

Make the dough first. The yeast is dissolved in warm water;

Pour in the flour and stir well;

and into a dough (to achieve three lights: face light, hand light, basin light);

Put it in a steamer and heat it for one minute;

ferment for about an hour to twice as large;

Dead dough making: flour with eggs and salt;

Stir and knead into a smooth dough;

Knead the raised dough and dead dough into a dough for a little longer; You can knead it for a while, and then knead it to ensure that the internal organization is delicate and free of bubbles;

Roll out the kneaded dough into 1 2cm round slices, preferably 2cm thick; prick the eye with a toothpick;

It can also be embossed with a bottle cap; (can be omitted).

into the pot; <>

sprinkle water on the cake and sprinkle sesame seeds (sprinkle water so that the sesame seeds can stick);

And voila! <>

Take a look!

After three turns and six turns, bake until golden brown on both sides;

Remove from the pan. Pair cut into small pieces.

Again! <>

Finished product. Tips:

1. In the middle of the pancake, keep turning it over to avoid scorching;

2. You can sprinkle some water to prevent it from being too dry;

3. It is best to cover the pan to reduce water evaporation and prevent it from being too dry;

The method is: take the wheat flour powder pile on the noodle case, dig a pit in the middle with your hands, crush the dough with yeast and throw it in the noodle pit, and then fill the dough pit with water according to the ratio of 7 points of flour and 3 points of water, and quickly mix it into a dough. If it's winter, put a charcoal fire under the dough table and heat it to make the dough start as soon as possible.

In summer, the temperature is high, so there is no need to make a separate fire to heat up. Once the dough has started (expanded), mix the dough into the dry dough and squeeze the dough with the dough sheet, turning it over and over until the dough does not stick to your hands. Then, depending on the amount of dough, mix a certain amount of salt and alkaline water, and then squeeze and mix with a dough sheeter.

Then put the "dead dough" (the dough that is simply mixed without the yeast that makes the dough. In summer, the dough is easy to start, and the proportion of dead dough can account for 70; In winter, the leaven dough and the dead dough are half each) and the yeast dough are put together, and knead and mix them repeatedly.

The pot of the pot helmet is divided into three layers, all of which have specific names. The upper layer is called "turtle cover", the middle layer is called "fire cover", and the bottom layer is called "turtle cover". In addition, a "baking pot" is set up next to it, and an iron net is built into the mouth of the baking pot.

Before the pot helmet, first put the three-layer pot all the pot on the pot ring welded with steel bars, and give birth to seven or eight catties of fragrant ballast charcoal fire in the pot chest, and when the charcoal fire reaches seven or eight percent, use clipping scissors to clamp the big charcoal "fire cover", clamp the medium charcoal into the pot bore, leave the broken charcoal under the hammer, and then put the three-layer pot back in place, you can brand the pot helmet. When Luo Guo helmet, cut a piece of 2 kg of dough, roll it out with pressure, make a disc with a diameter of 8 inches and a thickness of 6 minutes, and then put both hands together, rotate the pot helmet while using the root of the thumb of the right hand to twist into a shallow trench, and then you can put it on the turtle cover to burn. About 3 minutes, the bun is colored, at this time, move the turtle cover and the fire lid to the pot ring at the same time, take off the pot helmet from the turtle lid, turn it into the hammer and bake it for about 5 minutes, and then take it out and put it on the iron net of the pan to bake for about 3 minutes, the moisture is basically dry, and the pot helmet is mature.

The finished pot helmet is yellow and white on the outside, the inner layer is raised, the entrance is chewy, crispy and crispy, sweet and sweet, it is not bad for a long time, and it is easy to carry out.

Ingredients: 200 grams of flour, 5 grams of sugar, 1 gram of salt, 2 grams of yeast, 120 grams of water, Recipe 1, stir all the ingredients into a ball.

2. Ferment until twice the size.

3. After taking out, divide into 5 portions.

4. Press each portion into a circle and cook it in a frying pan.

ForewordLanzhou people mainly eat noodles, and the dough pot helmet is also one of the indispensable staple foods. There are many types of pot helmets in Lanzhou, mainly based on dough pot helmets. The dough pot helmet is easy to digest and can be enjoyed by all ages. It is a good choice for breakfast or dinner.

Ingredients: 700g flour;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of flax powder, appropriate amount of yeast powder.

1. Knead the flour with water and yeast powder to make a dough and ferment until it is twice as large.

2. Knead the fermented dough evenly and roll it out into a dough, brush it with a layer of oil, and sprinkle it with salt and flax powder.

3. Roll up from the bottom up.

4. Roll it up from one end to a screw.

5Roll out with a rolling pin, put it in a frying pan, sear until one side is golden brown, then turn it over.

6. Turn off the heat after both sides are golden.

Tips: None.

Ingredients: 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: 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 surface is smooth and moist, and the yeast 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.

Flavor characteristics: golden color, thin skin, thick fat, crispy and fragrant, can be cooked, long storage period, convenient fast food, and various ways to eat.

Inheritance and innovation: This method can also be used to make salt and pepper pot helmets, onion pot helmets, five-spice pot helmets, pepper leaf pot helmets, salty and sweet pot helmets, and crispy pot helmets.

Noodles, the following describes the method:

Preparation materials: 1000 grams of flour, 3 grams of yeast, 540 grams of warm water, 4 grams of turmeric powder (puff pastry), 30 grams of vegetable oil (puff pastry), appropriate amount of vegetable oil (pancakes), 1 gram of edible alkali, 4 grams of bitter bean flour (puff pastry).

Production steps: 1. Mix the yeast and flour evenly.

2. Add water to the flour and stir it to form a flocculent.

3. After pulling into a flocculent shape, knead it into a dough, and cover it with plastic wrap or plastic wrap. Set aside to ferment for 6-8 hours.

4. Take a small bowl, add 4 grams of turmeric, 4 grams of bitter beans, and 30 grams of vegetable oil to the bowl (preferably rapeseed oil, the steamed bun is more delicious.) Stir until the turmeric powder and bitter bean powder are thoroughly combined with the oil.

5. Take 1 gram of alkali and knead the thin dough mixture, sprinkle it on the panel, and start kneading the dough.

6. After kneading the alkali evenly, divide it into three uniform agents.

7. Knead one of them into a dough and roll it out, roll it into a long dough sheet, stir the puff pastry well, pour it on the dough sheet, and divide the puff pastry into three parts.

8. Spread the puff pastry evenly on the dough sheet and roll the dough sheet from one end.

9. After twisting into a spiral shape, it is erected and pressed into a cake embryo.

10. Pour a little oil ** into the pan and heat it. Place the cake in the pan and start baking. When burning, the whole time is on low heat.

11. One side is burned until golden brown, and the other side is turned over and the other side is baked.

12. Finished product drawing.

The most important thing in making a pot helmet is to slowly plate and knead the dough after it is well kneaded, and the cake will taste good when chewed. The pot helmet looks hard and tough, and most people think it's made of "dead noodles", but it's not. When mixing the dough, you should use the fermented dough with flour together, otherwise the dough will taste like a stone.

1.Put 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.

If the subject wants to be crispy, then roast it at high temperature. The temperature is 240 to 260 degrees, so keep an eye on the time, it only takes a few minutes. In addition, it is more chewy with a mixture of leavened dough and dead dough, and has the unique wheat flavor of flour, combined with the burnt aroma of high temperature roasting.

Crispy and charred, but not hard and tough. When roasted at a low temperature, it is tough and hard when it is cold, and it is not crispy at all. The so-called crisp is to bake the strong protein chain to the critical point of burning.

The heat is the key, and you need to get it in place to calculate the time. After that, it will be mushy and sandwiched.

Hello, the key to making a pot helmet is the ingredients, add some shortening and noodles when mixing the noodles, the pot helmet is fluffy and full, and the taste is crispy.

Ingredients: 1: 300 grams of flour (medium).

Yeast 3 grams.

120 grams of warm water.

Ingredients: 2: 150 grams of flour.

Eggs 75 grams.

Salt 2 grams. The practice of pot helmets.

300 grams of flour (medium), 3 grams of yeast, 120 grams of warm water, yeast with warm water to melt and into a smooth dough, a few hours, because it is now winter to double the size of the table, take out and knead a smooth dough on the board to die the method, 150 grams of flour, 75 grams of eggs, 2 grams of salt, and into a dough wrapped in a film, 15 minutes.

Ginger wrong bread and dead dough and together forcefully and into a dough.

After kneading the dough, press it into a width of about 20cm and a thickness of about 2cm, pat on some sesame seeds, and you can put it on the pan.

Preheat the pan, brush the bottom of the pan with oil, sear the cake, and reduce the heat.

Turn over every 3 minutes.

Properly add a lid to simmer, and when the pot is hot enough, you can turn off the heat and bake properly.

After three turns and six turns, it is baked until the cake is fragrant, and the surface is hard and "bang".

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.

Ingredients: 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.