Every time I go back to the Northeast, I have to go to Daoxiang Village in the East Market to find this bald head. The bald head is absolutely nostalgic to me, let alone eat, just think about it, it will bring up an infinite number of childhood and youth, and evoke the thoughts of the whole Northeast. The bald head is the concept of luxury goods when I was craving for food and clothing. It is the memory of childhood. It is the taste of my hometown. It is a homesickness, wrapped around the tip of the tongue, not only the soft and sweet of the bald head, but also a kind of old age. I can't bear the faint pain of looking back. Of course, my memory of the luxury of childhood food is not only the bald head, but also the trough cake, peach cake, heart fruit, mixed rice, big biscuits, and twists. The one that makes me most tired of eating and always loves today is the bald head. Because it is solider than the cake, it is softer than the peach cake, it is refreshing than the mixed mixture, it is more moist than the big biscuit, sweeter than the taro, and more flexible than the scott. In short, it is the stunner that has absorbed many of their advantages. In the northeast, the streets and alleys, the south street and the north city, all over the world, the elderly and children love to eat. When I came back from the northeast, my mom and dad and my aunt would buy a few pounds for me. Back to Huizhou, I often think of this, but I can't buy it everywhere. In the bakery and in the supermarket, the things of the lower Riba people were forgotten. Today, Lily made this bald head, nostalgic. And carefully recorded the ingredients. Share it with the kitchen friends. I want to try the pros of the northeast bald head, let's do it together. Do the following points for the bald head: 1. Fermentation method: The bald head is a kind of noodle food, and the crispy sweetness is its taste characteristic. It is made by the two-shot method. Similar to the middle species, the degree of fermentation and the fermentation material are different. 2, fluffy materials: one used yeast, two used baking powder. 3, fermentation essentials: the first round of hair, the second round of micro hair. First, the dough is fermented and sent to the extent that it is usually made into bread, that is, the dough is twice as large, and the hand can be pressed without rebounding. It’s a good idea to unite the group and don’t need to pull out the glove film like bread. After mixing the dough and the main dough material, it can be fermented slightly. It does not need to be twice as large as bread. The bald head does not need to be particularly fluffy. It is a loose and relatively dense tissue. 4, flour selection: This bald lily is a low-gluten flour with high-gluten flour and clear powder, the home has low-gluten flour can be used directly, simpler. 5, the use of oil: This formula is a bit of a mouth, eat more refreshing and not greasy, heavy taste pro can increase the ratio of sugar and oil. The oil can be corn oil, sunflower oil, rice bran oil, olive oil, grape seed oil, such as light oil, it is best not to use peanut oil, tea oil and other special oils.
Put all the middle dough material into a pot and knead it into a sticky dough. The dough is more sticky and can be beaten with chopsticks. Cover the lid and ferment it in a warm place for about 1 hour.
Until the dough is fermented twice as large. Lightweight honeycomb, the hand does not rebound. This kind of dough will be cooked.
Now mix the main dough material with the middle dough. Dilute the edible base with a little water and pour it into the pot of the dough. Stir it. The baking powder and the flour in the main dough are mixed and sieved, stirred evenly, added to the middle dough, and then added to the main dough and other materials, knead into a soft and smooth dough, and the hair is relaxed for 15-30 minutes. It feels a little bulging. At this time, the dough has a feeling of holding the silicone in your hand. The dough is delicate and soft and boneless. It seems that gas is swaying in the dough. This is enough. At this point, the oven can be preheated, 175 degrees, 10 minutes.
Roll the dough into strips, cut into sections, and evenly divide into 35 grams of a small dough. You can make 18 pieces, just one plate. The method of rounding and rounding is to press the sides of the sides to the center and then place them with the light side facing up. At this time, the feel of the dough is soft.
After all are done, put a thin layer of dry powder on each small dough, flatten it evenly, and place it evenly on the baking tray with tin foil. At this time, the feeling of elasticity and bloating of the dough is increased as compared with just now, and the flat dough has a feeling of rebound.
After all the models are made, the baking tray can be directly baked in a 175-degree preheated oven (no need to ferment). The middle layer, fire up and down, 175 degrees baking, 16-20 minutes, the surface is yellow, take out, let cool, the heat is completely scattered, and the bag is stored at room temperature.
The tissue inside is delicate and crisp.