【Kun Guo Momo】
Overview
Kunguo is one of the top ten specialty snacks in Qinghai. Steamed buns, flower rolls, oil buns, oil cakes, Qulian and Kunguo are collectively called steamed buns, which is the name of Qinghai people. The name of Kunguo comes from the name of the roasting pot, Kunguo Kunguo... Kunguo Momo. During the Spring Festival, every household brings home-made hotpot to visit relatives and friends as the most sincere gift. The traditional kun pot dough cakes are brushed with rapeseed oil, smeared with tonka powder, red yeast rice, and turmeric. They are placed in a special cylindrical pot and buried in wheat straw ash and heated slowly. The old people judge completely based on experience. The finished kun pot is crispy on the outside and tender on the inside. It is colorful and can be stored for a long time without deterioration. In the small village where I was born, the people there continued to work diligently in planting. In the spring, the green wheat seedlings grow up day by day, in the summer, the golden rapeseed flowers attract industrious bees, and the potatoes bloom with lavender flowers. We hide in the green ocean and eat broad beans while hiding from the sun. On the way my grandma led me to the wheat fields, I would pass by a hillside with a big drum. She said it was used by people to pray for blessings and sacrifices, symbolizing peace and good weather! Due to limited conditions, I used the salt and pepper at home for seasoning. For the pot, I used a small milk pot, which is closer to the characteristics of a hotpot. The thickness of the hotpot I baked was 7cm. I used an oven to simulate baking mode and can heat it from all angles!
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Ingredients
Steps
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Flour, yeast, and water are mixed into a smooth dough and fermented.
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The dough that has been fermented for the first time has a honeycomb shape.
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Sprinkle the alkali and knead into the dough; divide the dough into 8 portions.
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Take one and roll it out and sprinkle with pepper and salt.
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Cut into strips, roll up and press into a round cake shape.
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Four pieces of dough overlap to form a simmering pot.
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Grease the mold and put the dough in to ferment for 20 minutes.
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Put the fermented dough into the oven at 190 degrees, brush with oil every 20 minutes, and bake for 40-50 minutes until the color turns golden.
