How to make old Beijing screw

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the old Beijing screw-turning method.

1. Ingredients: flour, sesame paste, pepper powder, 1g dry yeast, 2g baking powder, 2g salt

2. Add 1 gram of yeast and 2 grams of baking powder to the flour, mix well, and knead the dough with 30° warm water. Keep pressing and kneading the dough from the four sides to the center. Pour warm water slowly. When the dough and water are mixed, pour it a second time and knead it evenly. Remember, do not add too much water at once.

3. It is best to knead the dough until it is moist, smooth and slightly soft.

4. Cover with a damp cloth or plastic wrap and let it rest for 10 minutes.

5. Mix the pepper powder, sesame paste and 2 grams of salt to make sesame paste paste and set aside.

6. Knead the relaxed dough a few more times.

7. Knead the relaxed dough a few more times and use a rolling pin to roll it out from the middle to both ends.

8. Roll the dough into thin slices about 3-4 mm thick and spread sesame paste on it.

9. Fold the dough evenly coated with sesame paste from one end, and then roll it into a slightly flat round roll.

10. Use your hands to evenly smooth it into the desired length.

11. Divide the dough into 4 even pieces.

12. Take one side of the roll and flatten it slightly with your hands.

13. Then use a knife to cut the flattened dough rolls in half lengthwise, and cut a total of 8 small strips from the 4 dough rolls.

14. Take a small flat noodle and wrap it around the tip of your index or middle finger with the cut edge facing upwards. Pull it out after wrapping it and press the last end of the noodle into the small hole of the finger you pulled out from. This will create a screw-shaped blank.

15. Use your hands to gently flatten the green dough.

16. Place the prepared dough neatly on a baking tray and let it rise in sugar at room temperature for 10 minutes.

17. Set the oven temperature to 230 degrees, place the baking tray on the middle rack and bake for about 11-13 minutes. (Do not bake at too low a temperature, as this will dry out the moisture and make the cake too hard, which will result in a poor taste.)

18. Features: crispy on the outside, soft on the inside, rich double aroma, moderate saltiness.

After reading the editor's introduction, are you very interested in the old Beijing screw turning? Then don't wait any longer, try it yourself right away.