How to make crispy guokui?

Guo kui, also known as Guo kui and dry mill, is a local traditional pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province and Wuwei area of Gansu Province like to eat. The cake is two feet in diameter, round and thick, like a pot cover.

Ingredients: wheat flour 4 15g.

Accessories: 230ml warm water, 5g yeast, 10g soft sugar, 2 tsps sesame, 5 tsps refined salt, 2 tsps spiced powder, 6 tsps cumin powder, and appropriate amount of soybean oil.

Steps:

1. Mix flour, yeast, warm water, sugar and 1 teaspoon salt into a smooth dough and ferment in a warm place.

2. Take out the fermented dough, exhaust and knead it evenly.

3. Divide the dough into two parts and knead each part evenly.

4. Roll each part into thin slices.

Oil it.

6. Sprinkle with 2 teaspoons of salt, 2 teaspoons of allspice powder and 3 teaspoons of cumin powder, and wipe well.

7. Bottom-up, tightly rolled up.

8. Knead for a while.

9. Roll on the plate and stuff the tail end into the bottom.

10. Slightly thin.

1 1. Sprinkle a spoonful of sesame seeds and roll them with a rolling pin several times to make them green.

12. Cover with two green helmets and ferment for 30 minutes.

13. Supor "Huohongdian" 2nd generation smokeless wok, pour a little oil, not too much. At this time, the red hearts in the iron pot are not strong.

14. When the red hearts in Supor's second-generation smokeless wok become solid, it means that the best cooking temperature is about 180, and the cooking is smokeless at this time.

15. So at this time, we gently put the second cooked green pot helmet in.

16. Burn slowly with a small fire, burn one side well, and turn it over gently.

17. Bake golden on both sides.

18. Burn the pot helmet, put it in a flat plate and cut it into pieces for eating. If you haven't finished eating, cover it with a cloth after cooling to prevent it from drying and hardening.

Tips:

1, the amount of warm water should be increased or decreased according to the water absorption of flour.

2, noodles are softer than steamed bread, and the pot helmet will be soft after being branded.

3. The pot helmet in the northwest is too big to be made at home. This pot helmet is an improved home version. Nearly a catty of flour is used to make two pot helmets. If you want to eat a big one, you don't have to divide it into two parts. Just add up the amount of seasoning for the two pot helmets.

4. Be careful when rolling, so the branded pot helmet will not be firm.

5, secondary fermentation can be omitted, but it is best not to, because secondary fermentation can make the blank more fluffy, and then the thickness of the pot helmet will come out.

6, when stir-frying, be sure to have a small fire, so that the pot helmet slowly expands and tastes better.

7. Cover the unfinished pot helmet with cloth after cooling to prevent it from drying and hardening.