Kunguo steamed bun

Kunguo steamed bun

Introduction:

"Kunguo is one of the top ten special snacks in Qinghai. Steamed bread, huajuan, Yubao, Youbing, Qulian and kunguo are collectively referred to as steamed bread, which is the name of Qinghai people. The name of "Kun pot" comes from the name of roasted pot, Kun pot, Kun pot... Kun pot steamed bun. During the Spring Festival, all families take home-made Kun pot to visit relatives and friends as the most sincere gift. The traditional Kun pan steamed bread is brushed with rapeseed oil, smeared with xiangdoufen, Hongqu and turmeric, and then put into a special cylindrical pan, which is buried in wheat straw ash and heated slowly. The old people judge by experience that the baked Kun pan is crisp on the outside and tender in the inside, with bright colors, and can be stored for a long time without deterioration. I was born in a small village, where people continue to work diligently. In spring, the green wheat seedlings grow up day by day. In summer, the golden rape flowers attract hardworking bees. The potato blooms in lavender. We hide in the green ocean and eat broad beans while avoiding the sun. Grandma led me to the wheat field on the way, will pass by a small hillside with a big drum, she said that it is for people's blessing and sacrifice, symbolizing peace and good weather! Limited conditions, I used salt and pepper at home to flavor. I used a small milk pot to make the pot, which is close to the characteristics of Kun pot. The thickness of Kun pot I baked was 7cm, and the oven was used to imitate the baking mode, which can meet the needs of heating from all angles! "

Production steps:

Materials required:

Flour: 500g

Water: 250g

Yeast: 4G

Alkali: 2G

Salt and pepper: right amount

Edible oil: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other