Bai Ji Mo

Overview

To describe the perfection of Bai Ji Mo, there is a saying: an iron ring on a tiger's back and a chrysanthemum heart. Although what I cook at home cannot reach this level, it is enough to make everyone happy. When you want to eat steamed buns, just put less yeast in the dough and it will be chewy and chewy. When you want to eat steamed buns, add more yeast to extend the fermentation time. It is very flexible and tastes great. Today I’m making the steamed bun version. If you have broth, feel free to start

Tags

• staple food
• home cooking
• breakfast
• cake
• lunch
• dinner
• flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put flour, yeast and water together

   

2. 2 Mix all the ingredients evenly and knead it into a smooth and delicate dough. Knead it thoroughly, cover it and let it rest for half an hour

   

3. 3 Divide the dough evenly into six portions

   

4. 4 Shape each portion into a spindle shape

   

5. 5 Use a rolling pin to roll each portion into a long cake shape

   

6. 6 Roll up from one end and keep the other end of the dough underneath

   

7. 7 flatten

   

8. 8 Roll out the dough one by one, from the middle outwards, turning while rolling. The diameter of the rolled out cake will be about 10 cm

   

9. 9 Heat a pan and cook over medium-low heat

   

10. 10 About 2 to 3 minutes on each side until the cake is browned and cooked