How is the pot helmet made?

Guo Kui, also known as Guo Kui, Guo Kui steamed bun and dry steamed bun (in English: guokwei) is a traditional flavor pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. Guo Kui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press in straw and flour, and bake in a shallow pot with slow fire. Yellow appearance, white incision, crisp and palatable, and can be carried for a long time. There is a phrase in the jingle "Top Ten Monsters in Shaanxi" compiled by foreigners in the province that "steamed bread is like a pot cover", which means a pot helmet.

The famous ones in Guanzhong are Ganzhou Guokui, Changwu Guokui and Qishan Guokui. Guo Kun is one of the eight eccentrics in Shaanxi. People call it "the kettle helmet is like a kettle lid", that is, it looks like a helmet, which is also called the kettle helmet as the name suggests. Guo Kui has a fine craft and is known as "dry, crisp, white and fragrant". Hard and chewy, crisp inside and crisp outside, white and shiny, mellow and delicious. Guokui is a folk snack with a long history in Shaanxi and Gansu. It originated as a gift from grandma to her grandson He, and later developed into a convenient food. People often say: "Ganxian three treasures, Guo kui, dried noodles, tofu brain."

According to legend, Guo Kui originated in Shaanxi, and it was originally the dry food for soldiers or migrant workers, so its roughness can be seen. But just as many things will definitely become different once they enter the land of abundance. Guo Kun is no exception. From the initial white flour, it quickly developed into salt and pepper, brown sugar and various fillings. All conceivable ingredients can be matched with Guo Kui. In the past, white flour, salt and pepper were still available in public stores, but brown sugar pot helmets were hard to find.

Material 1

Flour (medium) 300g yeast 3g warm water 120g.

Material 2

Flour 150g egg 75g salt 2g.

Guo Kui's Practice

Flour 300g (medium), yeast 3g, warm water 120g, yeast melted with warm water.

Make a smooth dough and bake it for a few hours, because it's winter.

Send it to twice the size, take it out and knead it into smooth dough on the chopping board.

Cover with film 15 minutes.

Knead the dough, press it into a width of about 20cm and a thickness of about 2cm, pat some sesame seeds, and you can fry it.

Preheat the pan, brush the bottom of the pan with oil, bake cakes, and turn to low heat.

Turn over every 3 minutes.

Stew the pot cover well. When the pot is hot enough, turn off the fire and bake it properly.

After three turns and six turns, the cake was branded until it was fragrant, with a hard surface and a bang.