How to make Xi'an Roujiamo
Overview
Xi'an Roujiamo is now popular all over the country. There are two main styles, one is Tongguan steamed bun and the other is Baiji steamed bun. Today I will tell you how to make the authentic Xi'an Baiji steamed bun. As for the meat making part, I will share it with you next time.
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Ingredients
Steps
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Mix all the above ingredients evenly, soften the dough, and let it rise for about 30-50 minutes. When the volume of the dough increases to about 1.5-2 times, the dough is ready. At this time, we grab 110 grams of dough and start making buns.
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Use both hands to knead the dough
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Knead it into a large end and a small end about the length of a rolling pin. As for what kind of rolling pin to use, let me tell you about it, it is the shape of a fish belly.
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This kind of rolling pin is necessary to make authentic Baiji steamed buns. Only this kind of rolling pin can roll the steamed buns into a bird's nest shape.
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Roll the rolled strips along one edge.
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Finally, I put my tail into my butt, haha, I don’t know what to call it.
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Roll up the dough and press it gently with your hands,
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Let him wake up for a few minutes before rolling out.
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After waking up, flatten the dough with the palm of your hand.
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Roll out the front side from the middle first
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Roll it out to the size of your palm and turn it over
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Turn it over and roll out the reverse side starting from both sides
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Just roll it out to the size of a 12cm diameter bun. We start turning the buns. This is a key step in making the white buns form a tiger-backed iron circle with a chrysanthemum heart
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Color and shape first in an electric baking pan.
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The final product is like this, a standard white steamed bun with an iron ring on the back, a chrysanthemum heart, and two crispy skins is ready.
