How to make Bai Ji Mo hollow?
Baiji steamed bun is a traditional noodle dish from northern China. It is loved for its unique texture of being crispy on the outside, soft on the inside, and hollow and multi-layered. When many people try to make Baiji steamed buns at home, they often encounter the problem of not being able to form a hollow. This article will introduce in detail the making method of Baiji steamed buns and analyze how to successfully make hollow Baiji steamed buns.
1. The making steps of Bai Ji Mo
1.Kneading noodles: The dough for Baiji steamed buns needs to be soft and elastic. The following is the recipe for kneading noodles:
| Material | Dosage |
|---|---|
| all-purpose flour | 500g |
| Warm water | 250ml |
| Yeast | 5 grams |
| white sugar | 10g (optional) |
| salt | 5 grams |
2.fermentation: Place the kneaded dough in a warm place to ferment for about 1 hour, until the dough doubles in volume.
3.Split and reshape: Divide the fermented dough into small portions, about 50 grams each. After flattening with the palm of your hand, use a rolling pin to roll it into a round cake.
4.Branded: Put the dough into the pan and cook over medium-low heat. During the baking process, keep turning over until both sides are golden.
2. How to make Baiji buns hollow
The hollow effect of Bai Ji Mo is a difficulty for many people when making it. Here are a few key tips:
| Key points | Description |
|---|---|
| Dough moisture | The dough needs to maintain a certain humidity. Dough that is too dry will not easily form hollows. |
| Fermentation time | Insufficient fermentation will result in insufficient air inside the dough to form a hollow. |
| Baking temperature | If the heat is too high, the outer skin will be burnt and the inside will be uncooked. If the heat is too low, it will be difficult to form a hollow. |
| flipping technique | When baking, it is necessary to turn over frequently to distribute the heat evenly and promote the expansion of internal gas. |
3. Common problems and solutions
1.Bai Ji Mo is not hollow: It may be that the fermentation time is insufficient or the baking temperature is incorrect. It is recommended to extend the fermentation time and adjust the heat to medium-low.
2.The skin is too hard: It may be that the dough is too dry or the baking time is too long. You can increase the amount of water appropriately when kneading the dough and shorten the baking time.
3.Internally bonded teeth: It may be that the baking time is insufficient or the dough is not fully fermented. Make sure the dough is fully fermented and extend the baking time.
4. Tips
1. When rolling out the dough, you can roll it out slightly thicker to make it easier to form a hollow.
2. When frying, you can brush a thin layer of oil on the bottom of the pan to prevent it from sticking to the pan and make the outer skin crispier.
3. If you like a multi-layered texture, you can fold the dough several times and then roll it out, so that the baked buns will have richer layers.
Through the above steps and techniques, I believe you can easily make Baiji steamed buns that are crispy on the outside and soft on the inside, hollow and multi-layered at home. Happy cooking!
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