Old Beijing Luosuzhuan
By PresleyJerde
Beijing is a very characteristic pasta snack. Screw turning is named for its shape. A good screw turning should be evenly silk, not messy, with a straight bottom, and brownish color. The food texture is soft, the skin is dry and crispy, the taste is salty, fragrant and delicious, and the aftertaste is endless.
Recipe Recommendations
- flour appropriate amount
- sesame paste appropriate amount
- pepper powder appropriate amount
- dry yeast 1 grams
- baking powder 2 grams
- salt 2 grams
Steps for Old Beijing Luosuzhuan
1
Ingredients: flour, sesame paste, pepper powder, 1g dry yeast, 2g baking powder, 2g salt
2
Add 1 g of yeast and 2 g of baking powder to the flour and stir well, and mix with 30 ° warm water. Continuously press and knead the dough from all sides to the middle, slowly pour in warm water, blend the dough with the water, and then pour it for a second time to knead evenly. Remember not to add too much water at once.
3
It is best to knead the dough until it is moist, smooth and slightly soft.
4
Then cover with a damp cloth or plastic wrap and relax for 10 minutes.
5
Stir together 2 grams of pepper powder, sesame paste, and salt to make sesame paste for later use.
6
Rub the relaxed dough a few more times.
7
Rub the relaxed dough a few more times and roll it out from the middle of the dough to both ends with a rolling pin.
8
Roll out the dough sheet into thin slices about 3-4 mm thick and spread with sesame paste.
9
Fold the dough sheet evenly smeared with sesame paste from one end and roll it into a slightly flat round roll.
10
Then evenly stroke it with your hands to the appropriate length.
11
Divide the surface roll into 4 uniform green bodies.
12
Take one side of the roll and press it flat with your hand slightly.
13
Then use a knife to cut the flattened surface roll in half lengthwise, and cut a total of 8 small strips from the 4 surface rolls.
14
Take a small flat noodle, wrap the cutting edge upward on the fingertip of your index finger or middle finger, wrap it up and pull it out. Stack the last end of the wrap in the small pit where the finger is pulled out, and you are ready. A blank with screws turned.
15
Gently press the green body slightly with your hand.
16
Place the prepared green pieces neatly into a baking sheet and allow to soak at room temperature for 10 minutes.
17
Use the furnace temperature to raise the heat to 230 degrees, place the baking sheet on the middle rack and bake for about 11-13 minutes. (When baking, the temperature must not be too low, as it will easily dry out the water, which will look a little hard, and the taste will be poor)
18
Characteristics: Crispy outer skin, soft inner skin, strong double aroma, moderately salty.