The head of the pole is on fire

Overview

There are two types of local Gongzitou fire-roasted ones. One is sweetened with egg noodles, alkali, sugar, oil and other ingredients. It is lacy on the outside and thicker. The other is made of hard dough and rolled into long strips, turned into circles and baked. The latter can be placed on a dry and hard surface, cut into small pieces, and stewed with soup, vegetables and other ingredients. The one I made is not the most traditional and authentic, but an improved one. It uses semi-risen dough, which is to use a piece of old dough, mix it with flour and yeast water, and make it after it rises slightly. When cooked, it is crispy on the outside, soft on the inside, and full of flavor. It can be eaten hot or cold.

Tags

• staple food
• baking
• home cooking
• maternity
• breakfast
• banquet dishes
• shandong snacks
• flour
• oil
• old noodles
• salt
• water

Ingredients

Steps

1. 1 Add appropriate amount of water and salt to the flour, mix until it becomes flocculent, and add a piece of old flour.

   

2. 2 After kneading into a harder dough, add a little peanut oil.

   

3. 3 Knead again and let it rise for ten minutes.

   

4. 4 After proofing, roll the dough into a long strip and cut into pieces of about 50 grams each.

   

5. 5 Roll into a long strip about the thickness of your little finger.

   

6. 6 Roll up gently from one end.

   

7. 7 Close the mouth and press down.

   

8. 8 Arrange into baking pan.

   

9. 9 Bake in the oven at 200 degrees for 15 minutes on the middle and upper racks, then bake on the top rack for 5 minutes until browned.