What is the method of making Guokui?

There are many delicious foods in Shaanxi, so many travelers go to Shaanxi mainly for the purpose of eating, and they try all kinds of steamed buns and dry buns. For example, Shaanxi's Guokui, also known as Guokui, is the most distinctive local food. Although sometimes its appearance may not be as good as some high-end foods, the taste seems to be even better. So, what is the method of making Guokui?

Method 1:

Ingredients: flour, sesame, baking powder, cooking oil, salt, thirteen spices

Methods/Steps

1. Put the flour into a bowl, dissolve the baking powder in warm water and knead into a soft dough. Knead the fermented dough evenly.

2. Roll the kneaded dough into a large sheet, sprinkle with salt, thirteen spices (five-spice powder) and cooking oil and spread evenly.

Roll up from the bottom

3. Slowly roll the rolled dough into a longer shape.

Slowly roll it together from one end inwards.

4. Put all the noodles together.

Tuck the tail end under.

5. Roll the dough into large sheets. The size of the sheets should be the same as the size of your own pot.

Take an appropriate amount of water on your hands and pat it gently on the dough.

6. Sprinkle with sesame seeds, either black or white. Press gently with your hands to prevent the sesame seeds from falling.

Place a pan on the fire and heat until warm.

7. Add the prepared dough.

Fry until both sides are golden brown.

8. Because the dough is thick, be careful to control the heat. Use low heat and bake it slowly.

Method 2:

To make Guokui steamed bun, take a pile of wheat flour on the dough board, then add water into the dough pit at a ratio of 70% flour to 3% water, and quickly knead it into dough. In the past, if it was winter and the indoor temperature was not high enough, the host would put a pot of charcoal fire under the dough board to heat the dough and help it ferment as quickly as possible. The temperature is high in summer, so there is no need to light a fire for heating. After the dough has risen (expanded), add dry flour into it while kneading the dough vigorously, turning it over and over until the dough is no longer sticky to your hands. Then pinch off a piece (you can use a scale to make it even), press it into thin slices, add salt, five-spice powder, MSG, etc., knead it into a ball, apply a layer of oil, and use a special rolling pin to knead it repeatedly until it is even.