Learn to make Guokui

Nowadays, with the improvement of social and economic levels and changes in people's living conditions, people are exposed to more and more food, and some foods with more regional characteristics are gradually brought to all parts of the country. For example, Guokui is a kind of pasta that is very popular in the northern region. Nowadays, it is easy to enjoy this delicacy whether in the south or the north. Of course, you can also make your own Guokui according to the following method!

1. Production method 1

With the development of history, people have continuously summarized and improved the production of Ganzhou Guokui. The original method of baking with firewood in a small pot was changed to baking with coal in a griddle, and the original method of kneading the dough with hands was changed to pressing the dough with a wooden bar. In this way, the food is baked from top to bottom, the temperature is high and the air is maintained, the fire color is even, and the food is fully cooked, achieving the purpose of long-term storage. Pressing the dough with a wooden bar and kneading it thoroughly can make the steamed bun whiter, more fragrant and more delicious.

The specific approach is:

Ten pounds of flour, four pounds of water (the water temperature should be controlled according to the season), five ounces of yeast dough in summer, seven ounces in spring and one pound in winter, and 0.5 to 1 ounce of alkaline dough according to the season. Add the flour and water yeast dough and the alkaline dough to make a dough, put it on the table and press it with a wooden bar. During the pressing process, add about two pounds of flour and press until the dough is shiny and smooth. When the yeast dough is uniform, divide it into small pieces weighing one pound and three ounces. Then use a wooden bar to press and turn them one by one to make chrysanthemum-shaped round cakes with a diameter of eight inches and a thickness of six points, which are then baked in a griddle.

The first griddle is used for upper and lower fire, and the fire should be small and steady. It is mainly used to add color to the waves produced by the steamed buns being pressed by the wooden bar, so that the yeast dough can further ferment and finally take shape, and then enter the second griddle.

The second griddle has one side of the fire, and the fire is relatively strong. Because of the strong fire, an iron ring can be placed in the griddle to place the steamed buns in the air, which is mainly used for baking. The two griddles need to be turned three times and six times in total, and it takes about ten minutes to bake.

2. Production Method 2

Main ingredients: 415g wheat flour

Accessories: 230ml warm water, 5g yeast, 10g soft sugar, 2 teaspoons sesame seeds, 5 teaspoons refined salt, 2 teaspoons five-spice powder, 6 teaspoons cumin powder, some soybean oil

step

1. Mix flour, yeast, warm water, sugar and 1 teaspoon of salt into a smooth dough and place it in a warm place to ferment.

2. Take out the fermented dough, exhaust it and knead it evenly.

3. Divide the dough into two parts and knead each part evenly.

4. Roll each portion into thin slices.

5. Apply oil.

6. Sprinkle 2 teaspoons of salt, 2 teaspoons of five-spice powder, and 3 teaspoons of cumin powder and spread evenly.

7. Roll up tightly from bottom to top.

8. Rub it a little longer.

9. Roll up and tuck the tail end underneath.

10. Thin it out a little.

11. Sprinkle a spoonful of sesame seeds and roll it a few more times with a rolling pin into the shape of a raw dough.

12. Cover the two pot cakes with a lid and let them ferment for 30 minutes.

13. Pour a little oil into Supor's "Red Dot" 2nd generation smokeless frying pan, not too much. At this time, the red center of the pan is not solid.

14. When the red center of the Supor "Red Dot" 2nd generation smokeless frying pan turns solid, it means that the best cooking temperature of about 180 is reached, and there is no smoke when cooking.

15. So at this time we gently put in the raw dough of the pot cake that has been fermented for the second time.

16. Fry slowly over low heat. After one side is cooked, gently turn it over.

17. Bake until both sides are golden brown.

18. Take the fried Guokui out of the pan, place it on a flat plate, and cut into pieces for eating. If you haven’t finished eating it, cover it with a cloth after it cools down to prevent it from drying out and becoming hard.

Tips

1. The amount of warm water should be increased or decreased according to the water absorption of the flour.

2. The dough should be a little softer than the dough for making steamed buns, so that the pot cake will be soft after baking.

3. The Guokui in Northwest China are too big and not suitable for home making. This Guokui is an improved family version. It uses nearly one pound of flour to make two Guokui. If you want to eat a big one, you don’t need to divide it into two portions. Just combine the amount of seasonings used for the two Guokui.

4. When rolling and coiling, make sure it is tight, so that the baked pot cake will not be too strong.

5. The second fermentation can be omitted, but it is best not to do so because it can make the dough more fluffy and give the pot cake a thicker texture.

6. When frying, be sure to use low heat to allow the pot cake to expand slowly, which will make it taste better.

7. If you have not finished eating the pot cake, cover it with a cloth after it has cooled down to prevent it from becoming dry and hard.