How to make Hoshi bake? The authentic practice of Hoshi bake

Noodles (plain flour, water, milk, yeast for home use), fermented. Check this recipe yourself, it's similar to steamed steamed buns and noodles at home, and it's best to be slightly softer.

To prepare the puff pastry, pour the oil into a bowl, add salt (if you like sweetness, then don't put salt), add the flour in batches (just the ordinary flour used at home), stir, and let the flour and the oil mix well to make the puff pastry. The ratio of oil to flour is 2:1

After the dough is made, knead it well, and after exhausting the air, it will be made into a dough of the same size.

Roll out a dough and wrap it in an appropriate amount of puff pastry (in fact, this step is the same as making steamed buns).

The "buns" wrapped in puff pastry are upside down, flattened, and rolled out, this one is rolled out into long strips and rolled up from one side.

After rolling the dough, flatten it again, roll it out and roll it up.

Roll out the dough in both directions.

Brush the surface of the cake with oil.

Feed into the oven. <>

Weigh the raw materials according to the weight of the following ingredients, 1500 cake flour, 4-10 sugar, 4-8 salt, 5-8 yeast, and oil.

20 -30, water 1000-1100; Mix soybean oil and rapeseed oil according to the weight ratio of 1 8-12 and heat to 150-200, 140-160 parts of cake flour, 6-15 parts of sesame seeds, pour 80-120 parts of heating mixed oil; Press 400 parts red.

add 80-120 parts of flour to the pond; Put salt, sugar, yeast and oil in the weighed water and pour it into the flour.

Mix, knead thoroughly, knead evenly and proof; Shape, wrap crisp, branding. The dough cake made by the present invention is eaten directly and is crispy and fluffy.

Delicious, moderately fragrant, good taste, with a unique taste, suitable for the taste of the masses. The method of the present invention process.

The steps are simple and easy to make.

The baking method is more special, there should be flour fat in the noodles, and after the noodles are lived, use the noodles to catch up.

Long strips, topped with a sauce made of fat and salt and spices, and then folded into squares.

First, put it on a pan similar to a cake and burn it first, and when it is ripe, pull the bell apart and bake it.

Put it in the oven and bake it, so that the outside is crispy, and the inside is soft and delicious.

A manufacturing method of Mongolian baking seeds, which is characterized in that the process steps of the method are as follows: (1) weighing: pressing.

The weight of the raw materials is weighed, and the raw materials for the production of the dough blank are prepared with 1500 low-gluten flour, 4-10 sugar, 4-8 salt, and yeast.

5-8, oil 20-30, water 1000-1100; (2) The production of puff pastry: aSoybean oil Rapeseed oil press 1 8--12

The weight ratio is mixed and heated to 150--200; b.Weigh 140-160 weight portions of cake flour and weigh sesame seeds.

6-15 parts by weight; c.Put the weighed flour and sesame seeds in a container, and pour in the heated oil mixture.

80-120 weights, stir well; (3) The production of brown sugar powder: 400 parts of Hongtang noodles are added by weight.

80-120 parts of powder; (4) Live noodles and proofing: Put salt, sugar, yeast and oil into the weighed water and pour it after dissolving.

Mix and knead in flour, knead every 20 minutes, a total of 2-4 times, and the surface is shiny.

Slippery and elastic are the best; (5) Shaping and wrapping crisp: 30-100 grams of each of the dough that has been awakened are dosed, and.

Squeeze the small into a long oval, require the middle and back sides to be thin, and then rub 20-50 grams of puff pastry, to apply evenly.

Evenly, then roll up a long circle from one end, and then use a small rolling pin to roll it flat and fold it in half at both ends, after 3 times.

Roll it into a square, then take 10--30g of red pond powder and put it in, and finally wrap it into a triangle and roll it into a side length of 6-15 cm.

Equilateral triangle; (6) Branding: Mix a little inside the electric baking pan.

Ingredients: 100 grams of white flour, 130 grams of cornmeal, 3 grams of yeast, 10 grams of sugar, appropriate amount of water.

1. Put all the ingredients into a basin, mix into a thin batter, and let rise for 1 hour, as shown in the figure below

2. Then grease the pan and put 2 tablespoons of batter, as shown in the picture below

3. After that, burn on low heat until the surface is blistered, as shown in the figure below

4. Then turn over and cook, as shown in the figure below

5. Finally, it is ready to be eaten on a plate, as shown in the figure below

There are several types of baked seeds, such as white baked seeds, oil baked seeds, and sugar baked seeds.

Bai Bazi is a very thick dough cake, similar to Shandong's pot cake, which should be choking noodles and delicious. There should be a special stove for production, and you can't do it yourself.

Oil bake, sugar baked cake is to increase the shortbread and sugar baked cake, which is not as characteristic as white baked cake.

The steps for Hoshi baking and brown sugar cake are as follows:

1. Since the dough does not rise, use spontaneous powder, wait for 40 minutes with warm water and noodles, and divide the noodles into several parts.

2. Add hu oil to the flour and make it dry.

3. Put the puff pastry in the dough, wrap it in the method of wrapping buns, roll it into a long shape, fold it in three or four layers and roll it into a long shape, repeat it three times and then finish the shape, roll it out into the required size and put it in the pot to burn.

4. Put it in the pot and burn both sides to golden brown, I personally think it is better to cook it slightly thinner.

5. Brown sugar cake! After wrapping the puff pastry, roll it out into a rectangle, put flour, brown sugar and hu oil, mix the three well, fold it in half, fold it into three layers, roll it out and roll it out again, it doesn't matter if the brown sugar leaks out.

【Tips】The noodles are softer, and the baking is delicious.

The authentic method of Hoshi baking is as follows:

Ingredients: puff pastry, 130g white flour, 5g salt, 10g coriander powder, 60g sesame oil, main dough material, 400g plain flour, baking powder baking soda 240ml, 1 spoon of sugar, 5g yeast powder.

Steps: 1. Mix baking powder, sugar and warm water in the main ingredient.

2. Add baking soda and baking powder to the flour, add yeast water, and knead into a smooth dough. Cover with plastic wrap and let rise at room temperature for about 15 minutes (at this point ready to make puff pastry).

3. To make puff pastry dough, boil sesame oil in an iron pot, put flour, fragrant bean flour and salt in a bowl, and mix well; Ninety percent of the hot oil is poured into the mixed noodle bowl and set aside. After the oil surface is mixed, it is advisable to form a clump (there is a bit more oil in the picture).

After a few minutes, the dough becomes slightly larger, the finger poke in and rebounds more slowly (it cannot be fermented twice as much), and the dough feels soft to the touch (i.e., half-leaved).

5. The main dough and puff pastry are divided into 12 equal parts, and the main dough is kneaded into a skin by hand, and the puff pastry is wrapped like a bun.

6. Roll the mouth downward and press flat.

7. Use a rolling pin to gently roll it into a cow's tongue shape.

8. Fold the quilt (fold twice, a total of three stacks).

9. Roll it up again to form a bun (it is best to pay attention to the thick skin on the outside and the thin skin in the core when rolling, so that the puff pastry will not be exposed).

10. Press the reverse side flat again and gently roll it into a round pancake (do not use too much force).

11. Fold in half and then fold into a triangle.

12. Put the triangle cake in the baking pan, cover it, I used another baking tray of the same size to cover it, if not, you can wrap the baking tray with plastic wrap loose dots. Ferment again at room temperature for about 15 minutes.

After a few minutes, open the oven to preheat it at 200 degrees for 5 minutes, after 15 minutes, observe that the dough has increased slightly, slightly loosened than before, remove the covering from the baking sheet, and brush the surface of the dough with a layer of sesame oil.

14. Set the oven, put the upper and lower heat at 200 degrees for 20 minutes, put the baking tray in the middle layer and bake for 15 minutes, and then change to the upper layer to bake for 5 minutes. Out of the oven, hot baked is the best.

Ingredients: A little red pepper.

A pinch of paprika.

A pinch of pepper.

Tahini a little.

Salt a pinch of salt. A pinch of caster sugar.

Bean skin (the kind that can be soaked in dry) Appropriate amount.

Preparation of spicy baked seeds.

Chop the small red pepper and salted it to make the flavor stronger.

Pepper crushing can be broken with a machine.

Put a small amount of oil in a pot over low heat, dilute it with warm water with sesame pepper, pickled chili pepper and chili powder sesame paste, pour it into the pot, and still low heat.

Add water, salt, boil over high heat, simmer slowly over low heat, simmer to what extent depends on how much water you add, slightly more salt, don't be too light or there is no taste, put it out.

I don't know how to make such cakes, you can use other cakes instead or go to the pasta city should have ready-made, cut with a knife in the middle and don't cut off.

Soak the bean skin and boil it in water, and it tastes better when eaten hot.

Dip the bean skin into the ingredients made before, and then sandwich it in the middle of the bake, you can eat, the ingredients are more spicy, and you can't eat spicy ones.

Traveling around China to Hohhot, I found an interesting phenomenon in the few days of my trip to Hohhot, that is, no matter where you go in Hohhot, you can see shops selling baked goods. Later, I learned that baked rice is a unique pastry delicacy in Hohhot, which is shaped like bread. The status of baked seeds in Hohhot is like the rice rolls in Guangzhou breakfast, and it is one of the most mainstream foods in Hohhot's breakfast.

Many people may have eaten baked goods, but do you know how baked ones come about?

The origin of baking can be traced back to the sixth year of Longqing in the Ming Dynasty, when Alatan Khan led his tribe to the current Hohhot region and built a naturalized city in the style of the Yuan capital. However, due to the old age and illness of Alatan Khan at that time, the construction of the Naturalization City was presided over by his wife Sanniang. Due to the large number of workers and craftsmen required to build the city, it became a big problem for the workers to eat.

So Sanniangzi handed over the task of feeding the workers to the Hui tribe who had fled from Ningxia, because the Hui tribe was very good at making all kinds of delicious pastry food. However, because the Ming Dynasty did not allow the grassland to trade, all kinds of materials on the grassland were very scarce, and even the cooking pot was not enough. Without a pot, they took local ingredients, sandwiched the dough between two flat stones and baked it over the fire.

What is surprising is that the dough produced in this way is not only soft and sweet, but also very hungry, so it is very popular with the workers. Because it is baked over fire, everyone calls this food "baked", which is the origin of baked food.

In the history of Hohhot, there are two cities, namely the Naturalization City and the Suiyuan City. The Naturalization City was built in the Ming Dynasty and belonged to the old city, and the Suiyuan City was built in the Qing Dynasty and belonged to the new city. The two cities were built 164 years apart, and both took three years to build.

And baking is an important food that runs through it, which is the saying of Hohhot folk that there is one baking in two cities for three years. It can be said that Hohhot is a city built with baking seeds, and because of this, Hohhot's baking is famous, and it is one of the symbols of Hohhot's cuisine.

Nowadays, all kinds of baked seeds in Hohhot have different shapes and different tastes, including white baked seeds, black baked seeds, beef tongues, sugar triangles, oil swirls, bean pastes and other varieties. There are also a variety of ways to eat bake, from the middle of the cut can be sandwiched into tea eggs, a little wheat, fried skewers, pickles, chops and any other food you can think of, the most classic way to eat is sandwiched with bean skin, drizzled with red soup spicy roast, every bite is the childhood memory of Hoshi people.

On the last day, when I left Hohhot to go to Xilin Gol, I went to the old city to buy a bag of baked goods of various flavors and took it on the train, ate one in the morning, and didn't want to eat anything else for a day, so I bought a bag and ate it for four days before eating it, which is indeed a very good dry food for people who travel long distances.

The preparation of Mongolian baked seeds is as follows:Ingredients: flour.

Excipients: oil, salt, oil.

1. Prepare the puff pastry, pour the oil into a bowl, add salt, add the flour in stages, stir, and let the flour and the oil be fully mixed to make the puff pastry.

2. Knead the dough well, drain the air, and make a dough of the same size.

3. Take a dough and roll it out, wrap it in an appropriate amount of puff pastry.

4. Wrap the inversion of the annihilation of the rent, flatten, and roll it out, this is rolled into a long strip, and the envy is rolled up from one side.

5. After rolling up the dough, flatten it again, roll it out, roll it up, and roll the dough in both directions.

6. Brush the surface of the cake with oil and send it to the oven.

Hohhot's unique pastries, similar to Xinjiang's steamed buns, are made by baking. It is larger and thicker than the yakiniku. Such as, small baked seeds, white baked seeds, salty baked seeds.

Bake bake. There are white baked seeds, salty baked seeds, and sweet baked seeds. There are round, square, triangular, and cow tongue shapes, etc. It is made by fermenting wheat flour and baking it with alkali.

The outside is crisp and soft on the inside, with a strong wheat noodle fragrance. It is the most widespread and frequent mainstream food in the morning. It is also the best food for travel, and is often eaten with pickles.

Recipes & Varieties.

The baked flour is made by kneading the fermented white flour with edible alkali, then mixing vegetable oil, sugar, salt, eggs, etc., and then putting it into a special stove before baking. The finished products include white baked seeds, beef tongues, oil swirl pots, mille-feuille, oil pastry, bean paste baked seeds, sugar baked seeds, salty baked seeds, etc., with different shapes and tastes. The best baked seeds are mostly for the Hui people.

They pay attention to the three purifications: the hands and noodles are clean, the basin is clean, and the noodles are clean. I only saw the master of the case wearing a white hat, kneading and rolling for a while, adding condiments from time to time, and then turning around and walking quickly to move the half-cooked roast to the pot, the sound of slapping the noodles, the sound of rolling sticks, and the rhythmic work of dancing and footing, as if a senior ** master was conducting a symphony orchestra.

There is an old saying that "it is better to eat rice than to eat noodles, and it is better to live in a store than to go to relatives". The baked seeds are fragrant and hunger-resistant, easy to carry, easy to digest and economical, not as expensive and dazzling as creamy desserts, "Goubuli buns" and other foods, and are authentic public foods. Hohhot's unique pastries, similar to Xinjiang's steamed buns, are made by baking.

It is larger and thicker than the yakiniku. Such as, small baked seeds, white baked seeds, salty baked seeds.

Bake bake. There are white baked seeds, salty baked seeds, and sweet baked seeds. There are round, square, triangular, and cow tongue shapes, etc. It is made by fermenting wheat flour and baking it with alkali.

The outside is crisp and soft on the inside, with a strong wheat noodle fragrance. It is the most widespread and frequent mainstream food in the morning. It is also the best food for travel, and is often eaten with pickles.

Recipes & Varieties.

The baked flour is made by kneading the fermented white flour with edible alkali, then mixing vegetable oil, sugar, salt, eggs, etc., and then putting it into a special stove before baking. The finished products include white baked seeds, beef tongues, oil swirl pots, mille-feuille, oil pastry, bean paste baked seeds, sugar baked seeds, salty baked seeds, etc., with different shapes and tastes. The best baked seeds are mostly for the Hui people.

They pay attention to the three purifications: the hands and noodles are clean, the basin is clean, and the noodles are clean. I only saw the master of the case wearing a white hat, kneading and rolling for a while, adding condiments from time to time, and then turning around and walking quickly to move the half-cooked roast to the pot, the sound of slapping the noodles, the sound of rolling sticks, and the rhythmic work of dancing and footing, as if a senior ** master was conducting a symphony orchestra.

There is an old saying that "it is better to eat rice than to eat noodles, and it is better to live in a store than to go to relatives". The baked seeds are fragrant and hunger-resistant, easy to carry, easy to digest and economical, not as expensive and dazzling as creamy desserts, "Goubuli buns" and other foods, and are authentic public foods.