A complete collection of practices of northeast white flour guokui

white flour Guo kui & The practice of brown sugar pot helmet "miu's light-eating record"

Yeast is poured into warm water, and then the dough material is poured into it, and the kneaded dough is in a state of bare hands (each person's brand of flour is different, and the dryness and humidity are different, so water should be added as appropriate)

After kneading, cover the basin with a wet cloth and wait for it to ferment, and the fermented dough will not rebound after being poked with your fingers

. Use a ball to make five white-flour pot helmets. One dough weighs about 7g. Knead it round and let it stand for 3 minutes. When the dough is flattened, it won't rebound.

It will be thinner than the index finger ... because it will "bang" after you put it in the pot ...

Pour a little oil into the pot, fry it on a small fire until it is golden on both sides. Turn off the fire and cover it ... Be sure to have a minimum fire. When standing, prepare brown sugar stuffing, and use a cooking machine to grind the mixture of brown sugar and flour into powder without obvious particles.

Roll the dough into a dough sheet with a little thickness in the middle and a thin outside, wrap it with brown sugar like a steamed stuffed bun, flatten it, sprinkle sesame seeds, and well, the cooking method is the same as just now ... so it won't be repeated.