Bean dregs and white noodle hotpot

Overview

I have seen the northwest pot helmet, which is huge and thick. Just one look at it will make you die. In comparison, Sichuan Guokui is much smaller. The diameter is only 12.3 centimeters, so when you hold it in your hand, it doesn't feel too heavy to bear. White-faced Guokui is a classic variety. Just pure noodle flavor, no extra seasoning. It may seem plain and simple, but it can be endlessly varied. The most flavorful, varied and popular thing is the fillings sandwiched into the white noodle pot. There are various fillings, which can be meat or vegetarian, salty or light. It is similar to roujiamo and foreign burgers, but its content is much richer than them, and it has been transformed into a special fast food. White noodle pot cake is usually made with pure flour, but today, it is transformed into a bean dregs version. In the early years, when I was waiting for the hot pot helmets to come out of the oven at the pot helmet stall, the details I saw have long been blurred, and only the impression of baking is left - first flipping both sides of the large round iron plate with a lid and a handle on the stove, and then baking it in the furnace under the iron plate, turning it over from time to time. There is no such stove for making it at home, but it should be possible to use a pan and an oven. Feel free to use your imagination to turn the dough into a round cake. Flip it on both sides in a pan and bake it in a preheated oven. As for the heat, that's up to you. Wait until the pot helmets are swollen and turn light golden brown, then take them out of the oven one by one. After cooling, the bulging belly will naturally shrink. The baked Guokui has natural layers. It is said that if it is well done, this layering point is exactly at the center line of the thickness of the Guokui. It was the first time I made it, so I didn’t have the time to do it, but it looks like it’s close to what’s for sale.

Tags

• baking
• all-purpose flour
• baking powder
• bean dregs
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all the ingredients together except water and mix evenly

   

3. 3 Add water

   

4. 4 Knead into smooth dough

   

5. 5 Ferment until the dough grows

   

6. 6 Divide into 6 equal parts, roll into balls, and rest for 10 minutes

   

7. 7 Roll into oval shape

   

8. 8 Roll up

   

9. 9 Fold both ends towards the middle and pinch tightly

   

10. 10 Close the mouth downward

    

11. 11 Roll into a round cake with a diameter of about 12 cm and rest for about 20 minutes

    

12. 12 Place in a hot pan and heat over medium heat

    

13. 13 Fry until both sides are golden

    

14. 14 Place in the preheated oven, middle layer, with upper and lower heat at 150-170 degrees, bake for about 5-10 minutes,

    

15. 15 The surface turns wheat yellow and comes out of the oven