Roujiamo bun

Overview

Famous food in Guanzhong. Make some on weekends and serve with side dishes when you are busy at work. It can be a staple food for breakfast or lunch. This steamed bun can be eaten in a variety of ways, including soaking it in mutton soup, mixing it with noodles, stewing it, and stuffing it with meat or vegetables. This recipe can make 6 pieces.

Tags

• snacks
• breakfast
• northwest cuisine
• shaanxi cuisine
• edible alkali
• yeast
• plain flour
• salt and pepper
• water

Ingredients

Steps

1. 1 Mix 250 grams of ordinary flour, 110 grams of water, and 2 grams of yeast to form a rough and hard dough. Cover the dough with a damp cloth for about 15 minutes in summer (slightly longer in cold weather). I sometimes add 1g of pepper and salt to increase the flavor.

   

2. 2 In addition, prepare 1.5g of edible alkaline noodles and add 30g of water to boil and set aside. Dip 30g of alkaline water into the dough with a fist, and wait until the water is used up and the dough becomes soft and smooth.

   

3. 3 Roll the dough into a long strip and divide it into 6 evenly sized balls, about 64 or 5 grams.

   

4. 4 Knead the dough into thick strips 10 cm long. During the making process, cover the dough with a damp cloth to prevent the dough from losing moisture.

   

5. 5 Roll out the thick strips and make them about 20 cm long.

   

6. 6 Roll up

   

7. 7 Press the end of the end onto the bottom of the dough.

   

8. 8 With the thread facing up, flatten it with the palm of your hand.

   

9. 9 All done.

   

10. 10 Roll the flattened dough into a disc about ten centimeters in diameter (the original should be thinner in the middle and thicker on the sides, so a special rolling pin will be used). You don’t need to pay attention to those things when making it at home, just cover it with a damp cloth for 10 minutes.

    

11. 11 Heat a pan over low heat. Be sure not to put oil in the pot, and keep the lid on low heat throughout the cooking process. The dough is relatively thin and cooked very well, so don’t worry about whether it’s cooked or not. Cook each side for about 2 or 3 minutes, check it in time.

    

12. 12 If one side is brown, flip over to the other side. The last dough cake, due to the long cooking time, will bulge during baking and must be flattened in time.

    

13. 13 All done.

    

14. 14 Chop an appropriate amount of meat into mince, add a spoonful of broth in the middle to moisten the meat, you can also chop some green peppers, coriander, onions, lettuce, etc.

    

15. 15 Slice the baked cake.

    

16. 16 Put the minced meat and vegetables into the cake.