Bang Bang Mo
Overview
Bangbang steamed bun is a specialty of Pucheng, Shaanxi Province. It is rich in nutrients, crispy and delicious, and can help digestion and strengthen the stomach. The crispy little noodle sticks have the faint sweetness of wheat flour, the special aroma of fennel and sesame, and the subtle saltiness of table salt. The aftertaste is mellow and dry, and it is especially chewy. People with chronic gastritis will have cramps when they are hungry. If they eat some bangbang buns at this time, they will feel much better immediately. Since Bangbang Mo is baked, it has very little moisture, making it easy to store and carry.
Tags
Ingredients
Steps
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Roast cumin in an electric baking pan until fragrant, then grind into pieces using a food processor,
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Dissolve yeast powder with water,
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Add eggs and stir evenly with chopsticks, add sunflower oil,
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Add all-purpose flour, baking powder, salt and chopped cumin,
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Use chopsticks to stir until there is no dry powder,
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Then knead it into a ball,
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Cover with plastic wrap and let it rise for 30 minutes,
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Use a rolling pin to roll it into a rectangular thick piece of about 8mm, and divide it into two parts from the middle.
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Cut into long strips about 1.5 cm wide,
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Fold the strip in half and cut it, leaving about 1 cm at each end uncut,
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Turn the two ends in opposite directions from the middle to form a twist,
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After everything is done, place it on a non-stick baking pan, cover with plastic wrap, and let it rise at room temperature for 20 minutes,
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Bake in the preheated oven at 180 degrees for 20 minutes, until the surface is golden brown. Then turn to 120 degrees and simmer for 20 minutes. Turn off the heat and simmer for a while until all the water is released and it becomes crispy. The baked bangbang buns are salty, crispy and very delicious.
