Old Beijing pancakes

AFTER RECEIVING CKTF-32GS, HE MADE ONION FRAGRANCE BUNS, TESTED THE TOP COLOR OF THE OVEN, AND TODAY I USED IT TO MAKE OLD BEIJING PANCAKES, EXPERIMENTING WITH ITS FERMENTATION FUNCTION AND THERMAL WIND. I REALLY LIKE THIS OVEN VERY MUCH, AND I WANT IT ALL. WHEN I CONTINUE TO STUDY ITS OTHER FUNCTIONS AND CALL IT A MORE PERFECT EXPRESSION OF ITS MERITS, TODAY'S OLD BEIJING WAFFLE, WHICH I'VE DONE, WE'VE BEEN EATING SINCE WE WERE KIDS, WE'VE HAD TO EAT IT, ESPECIALLY WHEN WE EAT LAMB, IT'S LIKE WE DON'T EAT IT, ESPECIALLY OLD PEOPLE, WE CAN'T LET GO OF THIS TRADITIONAL FOOD, EVEN THOUGH SOME PEOPLE THINK IT'S DRY, SOME PEOPLE THINK IT'S GOOD TO EAT, BUT THE TASTE OF PEOPLE IS GROWING FROM A SMALL AGE, AND WE CAN'T DO IT。

Recipe Recommendations

medium-gluten flour 500G
sesame kernel appropriate amount
yeast 4.5g
qingshui 300g
sesame paste appropriate amount
Homemade seasoning powder appropriate amount
soy sauce a little

sauced
roast
half an hour
simple

Steps for Old Beijing pancakes

First, 500 grams of flour, 300 grams of clean water and 4.5 grams of yeast

Four minutes with a cook machine and noodles

We'll put wet cloths on it

Put it in the oven and ferment it for 30 minutes

When the fermentation is stopped, the basin is taken out and the head of the face is seen to be older without having to ferment fully。

Put it on the board with dry powder and make it a big noodle

Sesame sauce on the skin

And evenly sprouts of pretzels and salt dry powder

Roll the skin up and pull it over and over, so it can be more layered。

Cut the longer agent

It then folds down on both sides of the face, squeezing the bottom and flattening。

The surface is soy sauce

Then there'll be sesame in the soy sauce

When you're done, put it on the grill

Put it in a pre-heated oven, 200 degrees above and below at 190 degrees and 30 minutes of roasting。

When the clock stops, the grill is removed in time。