How to make white Ji Bao, how to make Bai Ji Bao

Authentic meat sandwich method and braised meat method sharing.

After the dough is baked, it has a somewhat crunchy appearance, which is even more delicious.

1.Place the flour in a basin and add the yeast to taste.

2.Mix the noodles with water to form large ears of noodles.

3.Then gradually add water and form a smooth dough for later use.

4.Cover the dough to prevent the skin from cracking and let it rise.

5.When the dough is honeycomb-shaped, the fermentation is complete.

6.Add a little edible soda to the dough in the pot and knead it on the board.

7.Divide the dough into 84 grams and set aside.

8.Knead the prepared dough one by one.

9.Roll out the kneaded dough into long strips.

10.Slowly roll up from the bottom end.

11.Place the rolled dough vertically on the panel.

12.Press down to flatten the dough to make it easier to roll out the dough.

13.Roll out the flattened dough into a cake base for later use.

14.Heat a frying pan and put the cake in and sear.

15.Cover the pan with a lid on the pancakes.

16.Once one side is set, turn over and brand the other side.

17.When the yellow flowers appear on both sides, turn off the heat.

18.Place the baked crust in the oven and bake at 175 degrees for 8-10 minutes. Serve as soon as you get out of the oven.

Tips: This plain cake base can be eaten with any dish.

Materials. Bai Ji Bao:

All-purpose flour 210g

Dry yeast warm water 100g

Gravy filling: 250g skinless pork belly

Cucumber (cucumber) 30g

Green onions 30g

Rock sugar 5g star anise 1 pc.

1 bay leaf.

1 slice of ginger.

Dark soy sauce 3g salt 2g

Warm water to taste.

Steps. 1. Cut the skinless pork belly into small pieces.

2. Add a slice of ginger to a pot over cold water and bring to a boil over high heat.

3. Cook until the pork belly is completely white, then remove and set aside. During the skillful selling, you can use a spoon to skim off the foam.

5. Fry until lightly browned on both sides, add rock sugar.

6. Then add warm water and cover the ingredients.

7. Add salt, green onions, star anise, bay leaves and dark soy sauce. According to the baby's age and taste, the type and amount of seasoning can be adjusted.

8. After mixing well, move into the pressure cooker and continue to simmer for about 45 minutes.

9. Send ants to take advantage of this kung fu to prepare white Ji bun. Mix the dry yeast with 210g of all-purpose flour. If you want to make it thicker, you can add yeast to 2g, and the dough will be thicker.

10. Slowly pour in 100g of warm water and mix well with chopsticks while pouring.

11. Knead into a smooth dough, cover with plastic wrap and let rise for 30 minutes.

12. When the time is up, first take out the dough and knead the dust, bury it and exhaust it.

13. Cut into 4 equal portions.

14. Roll them into slender strips.

15. Flatten with a rolling pin.

16. Roll up roll up.

17. Stand up and press flat with the palm of your hand.

18. Roll out thin with a rolling pin.

19. Heat the pan with less oil and put in the cake base.

20. After the fire is slightly yellow on both sides, cover and simmer for 2 minutes.

21. Turn over and continue to simmer for 2 minutes.

22. Make the remaining white buns in turn.

23. Take out the stewed pork belly and chop it.

24. Add the shredded cucumber (cucumber). If you eat it for adults, you can change it to green chili.

25. Drizzle a little stewed marinade in the pressure cooker.

26. Mix well.

27. Make a big mouth in the middle of the white bun.

28. Scoop in an appropriate amount of filling, clamp on both sides, and you can eat

Baiji bun is a kind of pasta with Xi'an characteristics, and the meat sandwich bun and mutton steamed bun we usually eat are all baiji buns, so do you know what the production method of baiji bun is? Here's a guide to tell you the answer.

01 First of all, we pour the flour into a stainless steel basin, add an appropriate amount of yeast and water and stir well, then knead the flour into a dough and start to ferment for half an hour.

02 Then knead the dough into small pieces and roll them into long strips, then flatten the strips with a rolling pin, and roll the strips into a circle.

03 Finally, use a rolling pin to press the small dough to ensure that the white bread is more layered.

04 Finally, put the dough embryo of the white Ji Bao in the pot and start baking, generally it can be baked for about 40 minutes on low heat, and a simple Bai Ji Bao is completed.

The recipe and recipe for Bai Ji Bao are as follows:

Mix all ingredients except yeast and warm water in a basin. The yeast is dissolved in 200g of warm water and let stand for 5 minutes, pour it into a flour basin and stir well, then add the remaining warm water in batches, and stir evenly to form a dough floc. Knead all the dough repeatedly until smooth, cover and ferment for 20 minutes.

The dough is slightly fermented, take 100g of dough agent and knead it into a dough, knead it into a long strip, flatten it, roll it into a long piece, roll it up into a cylindrical dough from top to bottom, pull off the excess dough and form a cylindrical dough agent, flatten it, and roll it into a bowl-shaped dough blank with a rolling pin with a thick middle and two pointed ends.

Put the pot on the fire and heat it on low heat, bake the bottom of the bowl-shaped dough blank downward, burn it until golden brown, turn it over, lightly press it on the middle part of the cake with your hands, make the dough Fuye blank cake-shaped, cover the lid and continue to burn over low heat to make the cake blank fully cooked, turn it over again in the middle, and burn it on both sides until golden brown.

Tips: 1. To make white Ji Bao, add an appropriate amount of oil to the dough and knead it, but don't use oil when panning cakes.

2. To reiterate, Baiji bun is a half-baked dough, so the dough can be shaped without waiting for it to rise to twice the size.

3. The softness and hardness of the cake blank, the thickness of the lack of keys are required to be bright, if it is the first time to do it, please strictly follow the steps in the recipe.

The preparation of Bai Ji Bun is as follows:Ingredients: 300 grams of plain flour, 3 grams of yeast, 150 grams of warm water.

Excipients: 5 grams of sugar, grams of edible alkaline noodles.

Steps: 1. Add yeast, sugar and a little edible alkaline noodles to the flour and stir well.

2. After pouring warm water and forming a smooth dough, seal it and place it in a warm place to rise for 40 minutes to a small time.

3. Divide the proofed dough into small balls of uniform size after venting.

4. Take a dough and roll it into an oval shape.

5. Roll up from one end.

6. Roll it up and put it up.

7. Press down with the palm of your hand.

8. Then roll it into a circle that is neither thick nor thin.

9. Roll out the dough in turn, cover it with plastic wrap and let it rise for 10 minutes.

10. Put the proofed cake blank into the electric baking pan and bake it golden on both sides.

11. Finished product drawing.

The recipe and recipe for Bai Ji Bao are as follows:

Ingredients: flour, yeast, sugar, lard, room temperature water.

Tools: pots, rolling pins, chopsticks, pans.

1. Pour the flour into a basin, add yeast, water and sugar to the flour, stir the flour and yeast with chopsticks, and add lard.

2. Start kneading the dough, first knead the dough smooth, and then relax for 5 minutes.

3. After kneading the dough with your hands, divide the long and closed strips into small dough finger agents, and continue to knead them to round them. Roll the dough into long strips that are thick in the middle and thin at both ends.

4. Roll out the strip with a rolling pin, roll it thin, and then roll it up from one side, and the initial appearance will come out. Let stand for 10 minutes after everything is done. After 10 minutes, press it into a small cake with the palm of your hand.

5. Preheat the pan and brush the oil, put in the dough and sear it over medium-low heat, until the dough is golden and crispy on both sides.

The method and recipe of the white suspicion shed Jianji bun are as follows:Ingredients: 300g flour.

Excipients: 1 spoon of yeast, 1 spoon of sugar, 1 spoon of cooking oil, appropriate amount of warm water, 1 rolling pin, 1 dough pan, 1 steamer lid.

1. Flour with yeast, sugar, cooking oil and warm water to make a slightly soft dough.

2. Put the warming place to proofing to twice the size, if the temperature is low, you can use the steamer to boil some hot water, extinguish the celery and flush the fire, put the basin in, and the proofing speed will be faster.

3. Proofed dough exhaust is kneaded into long strips and divided into equal amounts.

4. Press into an oval shape.

5. Roll it into a cow's tongue shape.

6. Roll up from one end.

7. Roll it all up and stand up.

8. Squash with the palm of your hand.

9. Roll out the crust about 1 cm thick.

10. Wake up for 15 minutes.

11. Heat the dough pan and do not put oil under the cake blank. There is a gap between each.

12. Turn over in about 3 minutes.

13. Turn over again for another 3 minutes. Then about 2 minutes and then turn over, about 10 minutes in total, and the set is fine.