I finally learned to make this cake! I was so excited. I learned for a long time. I was not stupid, but I couldn't learn it. I had to have a clear hierarchy and a thick and sweet taste. It was really difficult for me, who had lived in the south since I was a child. So I would rather go a long way to the chef who made the pie and buy it, but sometimes I couldn't sell it, because the pie maker only opened for business at 4 or 5 p.m., and when he wanted to eat, he boldly thought of cooking it himself, but that was troublesome. I had to mix noodles and prepare ingredients. I still had to endure and stay bored in the kitchen making pancakes. When I thought of the small kitchen being filled with bottles and cans because of making pancakes, I felt my head big.
Fortunately, the old lady of the Xiaozhu family came from her hometown. This old lady who was born and raised in the north simply amazes me when making all kinds of pasta food, such as shredded noodles, hand-rolled noodles, wowou, fried dumplings, cold noodles, fried dough sticks, fried buns, steamed buns, dough rolls, butter cakes, etc., I ate them dazzlingly. The conditions at home were limited, and there were few kitchen utensils suitable for making pasta food, so the old lady made a steamed bun. Although the kitchen utensils are terrible, the old lady's craftsmanship is still indescribable. It is golden in color and exudes aroma. It is more fragrant and delicious than what is sold outside. It looks like scallion pancakes, but it has some other flavors than that. Don't be embarrassed. I just finished eating and I took a picture. Let's make it next.
oily steamed bun
By EllieHintz
Recipe Recommendations
- flour 500 grams
- boiling water appropriate amount
- onion appropriate amount
- white sesame appropriate amount
- salt a small spoon
- spiced powder a small spoon
- sweet sauce a small spoon
- sesame oil appropriate amount
- salty and sweet
- other
- ten minutes
- ordinary
Steps for oily steamed bun
1
Prepare boiling water, a clean waterless basin, chopsticks, salt, spring onions, five-spice powder, sweet flour sauce, set aside2
Pour the flour into a basin, add the salt and five-spice powder, mix well, use chopsticks to stir while pouring hot boiling water, and heat the dough. Add the water in times, stir clockwise until the flour is in a ball, moderately soft and soft. If necessary, use your hands to knead the dough and knead it for about five minutes3
During the time to wake up the dough, cut the spring onions into sections and pour hot sesame oil on the spring onions so that the spring onions will be more fragrant. Add a small amount of salt, add white sesame seeds, and sweet flour paste4
Brush a thin layer of oil on a clean and dry chopping board to prevent the dough from sticking. Cut the dough into pieces of the same size, use a rolling pin to roll it into thin skin. The thickness should be even. Use a brush to dip it in edible oil and brush it thin. Spread the layer on top of the layer, sprinkle with chopped green onion sauce or the like, take one end and roll it in. After rolling, remember to press the ends and ends on both sides to avoid revealing the stuffing. Then plate it like a snake, gently press it flat, and roll it evenly with a rolling pin5
Brush a small amount of oil in the pan, put the cake dough in and brown. Be careful to keep the heat low. Brush some oil halfway, and brown the cake surface until golden yellow and serve out of the pan