Bai Jizhen is from Xianyang. It is made into a cake shape with a good flour, and it is slightly baked on the iron plate. It is placed on the side of the furnace, and it is baked on the top and bottom of the iron plate. It is slightly turned over and the surface is crispy and yellowish. Just fine. Crisp outside is a rare realm. The top grade Baiji is fully prepared and the fire is just right. The prepared Baijiyu is shaped like a "iron ring tiger back chrysanthemum heart", the skin is thin and crisp, and the heart is soft. It can be eaten alone, and it tastes better with the meat of the bacon. This recipe comes from @乖乖 and the stinky mom, I made a slight change. (The pictures and step texts in the text are original. If there is a reprint, please indicate the source, thank you)
Stir the warm water, yeast and salt well, add the flour and add a layer of plastic wrap to ferment for about 1 hour.
After fermenting, cut into 6 parts of the same size, round and round
Roll the dough into a long oval shape, fold it in half, and then roll it up
Finish 6 in sequence, cover the cling film and wake up for about 15 minutes.
Take a small amount of dough and use a rolling pin to make it slightly thinner.
Heat the pan into the raw embryo without draining the oil. Cover the lid for a small heat for about 3 minutes, and fry until it is slightly browned on both sides.
During the heating process, due to the reason of fermentation, the air bag will be blown, and when the surface is turned over, the spatula can be pressed hard.
It takes about three minutes on both sides to get out of the pot.
Cut the incision, and you can clip all kinds of materials inside. Braised pork, bacon, kelp, bean sprouts, cold noodles...