Recipe: Bai Jizhen

Home Cooking Recipe: Bai Jizhen

Notes:

It’s been a long time since I didn’t have a recipe. It’s like the first recipe after I got the chef’s hat. I also admit that there is a difference in the amount of production with the big coffee. But this is not here?·············································································· There are also some snacks. I want to talk to you. This time I will talk about their soul items. Bai Jizhen, in fact, the types of oysters are different. The mutton and the gourd head are used for screaming, and two The fermentation time of the foam is different. The waxy meat is used in Baiji, which is completely different in formula and processing method. The good Baiji is paying attention to the rim of the tiger, and the appearance is crisp. The heart is very soft. It can't be done with dead noodles. It is made with dead noodles. The taste of the cockroaches is "dead" and hard, but it can't be used all over the hair. It uses the noodles, and the cockroaches will encounter hot drums during the baking process. It is not very easy to use. Moreover, it cannot be done with yeast. The yeast that uses yeast is called a noodle cake. It can't be called Bai Jizhen. The authentic Bai Jizhen uses a little old noodles to help the fermentation, so that he will only have a little hair, not to Excessive fermentation, and finally add some alkaline water to neutralize the acid and alkali, so that the wheat flavor is rich, and the advantage of adding alkali is to make the appearance of the clam more crisp, which is completely incomparable. In operation, this Bai Jizhen is much more complicated than the baking cake. I think everyone can see my recipe until now. I am a more professional pastry chef. I want to introduce some more traditional and authentic things to everyone. It is also convenient for some friends who want to further learn Chinese-style noodles to learn, but after all, it is difficult to adjust, and friends who feel trouble can only say sorry.

Ingredients:

Steps:

  1. Home Cooking Recipe: First of all, we have to prepare the old noodle in advance. This old face is the one I left the buns the day before. I will pack it at room temperature for a day and ferment it like this.

    First of all, we have to prepare the old noodle in advance. This old face is the one I left the buns the day before. I will pack it at room temperature for a day and ferment it like this.

  2. Home Cooking Recipe: 400 grams of flour was placed on the plate for use.

    400 grams of flour was placed on the plate for use.

  3. Home Cooking Recipe: Slowly speaking, 150 grams of cold water is added. Friends who have read my recipe know that water is added slowly. You can't add too fast, and the flour will be like a floc.

    Slowly speaking, 150 grams of cold water is added. Friends who have read my recipe know that water is added slowly. You can't add too fast, and the flour will be like a floc.

  4. Home Cooking Recipe: At this time, put 10 grams of old noodles in the basin, which is the shiny thing in the middle of the picture.····

    At this time, put 10 grams of old noodles in the basin, which is the shiny thing in the middle of the picture.····

  5. Home Cooking Recipe: Add 50 grams of water and mix the dough well, as the old noodles are kneaded into the dough to help ferment. Here we have to use the second method, the surface of the cockroach is placed in the basin, and the cloth is fermented for 2 hours.

    Add 50 grams of water and mix the dough well, as the old noodles are kneaded into the dough to help ferment. Here we have to use the second method, the surface of the cockroach is placed in the basin, and the cloth is fermented for 2 hours.

  6. Home Cooking Recipe: 2 hours has arrived, let's take a look at the state of the fermented dough. You can see that the dough has not been sent too much, just a little fermenting, it should be 1 times the size, this time The dough is a little bit of dead face, the degree of fermentation is insufficient, which is the advantage of using 20 grams of old noodles. If you use yeast, you don't know where to ferment. And now the dough is a bit sour, this is the taste of the old noodles, not very big, we don't add much.

    2 hours has arrived, let's take a look at the state of the fermented dough. You can see that the dough has not been sent too much, just a little fermenting, it should be 1 times the size, this time The dough is a little bit of dead face, the degree of fermentation is insufficient, which is the advantage of using 20 grams of old noodles. If you use yeast, you don't know where to ferment. And now the dough is a bit sour, this is the taste of the old noodles, not very big, we don't add much.

  7. Home Cooking Recipe: Alkali water, we have to get ready soon, I use the blocky alkali, it takes time to open it. Here I want to talk about the basics. We all know that old-fashioned fermentation is the traditional fermentation method in China because of fermentation. The dough will be sour, this time you need to neutralize the acid and alkali, but the alkali is less, the dough will be sour, the multi-noodles will be bitter and yellow, and the alkali is based on the fermentation degree of the old noodles. For the redemption, this time I am a new and old face, only one day, so I chose 2 grams of alkali plus 20 grams of water to adjust, but if the old face is three days or more, then the acidity will be great. Alkali should be more appropriate in the amount of this, I think everyone will try again on my basis several times certainly no problem.

    Alkali water, we have to get ready soon, I use the blocky alkali, it takes time to open it. Here I want to talk about the basics. We all know that old-fashioned fermentation is the traditional fermentation method in China because of fermentation. The dough will be sour, this time you need to neutralize the acid and alkali, but the alkali is less, the dough will be sour, the multi-noodles will be bitter and yellow, and the alkali is based on the fermentation degree of the old noodles. For the redemption, this time I am a new and old face, only one day, so I chose 2 grams of alkali plus 20 grams of water to adjust, but if the old face is three days or more, then the acidity will be great. Alkali should be more appropriate in the amount of this, I think everyone will try again on my basis several times certainly no problem.

  8. Home Cooking Recipe: Add the alkaline water and 50 grams of flour to the dough, and knead the dough. The dough is finished. The process begins.

    Add the alkaline water and 50 grams of flour to the dough, and knead the dough. The dough is finished. The process begins.

  9. Home Cooking Recipe: The good dough is divided into 75 grams of a single agent. The general meat-claying agent is between 75 and 100 grams. If you like big ones, you can add your own weight.

    The good dough is divided into 75 grams of a single agent. The general meat-claying agent is between 75 and 100 grams. If you like big ones, you can add your own weight.

  10. Home Cooking Recipe: Cut it into a long, small strip and apply a layer of oil. The traditional one is the scent of pork, so that you can sip the refined aroma of pork.

    Cut it into a long, small strip and apply a layer of oil. The traditional one is the scent of pork, so that you can sip the refined aroma of pork.

  11. Home Cooking Recipe: After wiping the oil, roll it up like a roll of flowers. In the end, put one end of the flower roll on the piece that is still left, and squash it up, that is, the bottom end will be put away for him, and it will be rolled up. The front and back of the flower roll fell a few times on the table, which will make the inside softer. If you don’t fall, it may be a dead face.

    After wiping the oil, roll it up like a roll of flowers. In the end, put one end of the flower roll on the piece that is still left, and squash it up, that is, the bottom end will be put away for him, and it will be rolled up. The front and back of the flower roll fell a few times on the table, which will make the inside softer. If you don’t fall, it may be a dead face.

  12. Home Cooking Recipe: Roll the skin of the flower roll into a cake, not too big, 8 cm to 10 cm. The water is dragged by the double water, and the four fingers of one hand are bent in the middle to buckle the cake into a bowl. As shown

    Roll the skin of the flower roll into a cake, not too big, 8 cm to 10 cm. The water is dragged by the double water, and the four fingers of one hand are bent in the middle to buckle the cake into a bowl. As shown

  13. Home Cooking Recipe: Heat the pan and place the bottom of the small bowl first. Heat over medium heat for one to two minutes. Turn over

    Heat the pan and place the bottom of the small bowl first. Heat over medium heat for one to two minutes. Turn over

  14. Home Cooking Recipe: Have you seen it? The steel ring has come out, and the bowl-shaped cake is gently pressed down by hand. It must be lighter. If the force is excessive, the cake will be too flat.

    Have you seen it? The steel ring has come out, and the bowl-shaped cake is gently pressed down by hand. It must be lighter. If the force is excessive, the cake will be too flat.

  15. Home Cooking Recipe: At the bottom of the bowl, under the action of pressing, hit the bottom of the pot, there will be a beautiful chrysanthemum heart (I turned it over again), it is baked for 4 to 5 minutes, the oven is preheated to 200 degrees, into the oven. Bake for 7 minutes and a Baijiyu is finished. Can not put oil, it must be burnt slowly, it will be soft inside the skin.

    At the bottom of the bowl, under the action of pressing, hit the bottom of the pot, there will be a beautiful chrysanthemum heart (I turned it over again), it is baked for 4 to 5 minutes, the oven is preheated to 200 degrees, into the oven. Bake for 7 minutes and a Baijiyu is finished. Can not put oil, it must be burnt slowly, it will be soft inside the skin.

  16. Home Cooking Recipe: At this time, Bai Jiyu, a rim of the rim of the tiger, was completed. Many friends are finished directly in the pot, but I don’t know that Bai Jizhen will have a crisper taste only when it is baked in the oven. After baking, the two sides are evenly heated, and they will be slightly bulged. If they are baked, they will be flattened on both sides, and the state of the micro-drum will not appear. You can see the branded baking cake. 2 The faces are all the same, and my two faces are irregular.

    At this time, Bai Jiyu, a rim of the rim of the tiger, was completed. Many friends are finished directly in the pot, but I don’t know that Bai Jizhen will have a crisper taste only when it is baked in the oven. After baking, the two sides are evenly heated, and they will be slightly bulged. If they are baked, they will be flattened on both sides, and the state of the micro-drum will not appear. You can see the branded baking cake. 2 The faces are all the same, and my two faces are irregular.

Tips:

This Bai Jizhen is more complicated in operation than the average friend, and the time is long, but I think it is helpful to some friends. If everyone feels ok, I want to talk about the core meat. My recipe for bacon meat is learned at a large price. The spices are accurate to grams, and the business is OK. However, it is more troublesome. It takes 5 hours to cook the meat. I want to wait for friends who are interested. My WeChat is dacaifei1234. Welcome everyone to add me to communicate.


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