Chinese Food
Shaanxi snack bangbangmo
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Bangbangmo is a specialty of Pucheng, Shaanxi Province. It is rich in nutrition, crispy and delicious. It is good for digestion and stomach. It's a small, crispy pasta bar. It's light sweet with wheat flour, special with anise and sesame, and salt. It tastes mellow and dry. It's very chewy. People with chronic gastritis will have colic when they are hungry. At this time, if they eat some bangbangmo, they will feel more comfortable immediately. Because the bangbangmo is baked. It has little water. It is easy to store and carry. -
Cooking ingredients
Cooking Steps
Step1:The fennel is baked in electric pancakes. It is broken in a blende
Step2:Yeast powder is dissolved in water
Step3:Add in the egg. It's still a double yellow egg. Ha ha
Step4:Stir well with chopsticks. Add sunflower oi
Step5:Add in flour, baking powder, salt and fennel
Step6:Stir with chopsticks until there is no dry powder
Step7:And knead it into a ball
Step8:Cover with plastic wrap. Leave at room temperature for 30 minutes
Step9:Use a rolling pin to roll out a rectangular thick plate of about 8mm
Step10:Split in two from the middle
Step11:Cut into long strips about 1.5cm wide
Step12:Break the long strip in half. Leave about 1cm at each end without cutting
Step13:Turn the two ends from the middle to the opposite direction respectively, and they will become numb
Step14:When all is done, put in a nonstick baking tray, cover with plastic wrap, and leave for 20 minutes at room temperature
Step15:In the preheated oven. Heat up and down. Middle layer. 180 degrees. Bake for 20 minutes until the surface is golden. Then turn 120 degrees. Simmer for 20 minutes on a low heat. Turn off the heat and simmer for a while until all the water is released. It will become crispy
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:The dough should be a little harder. It's easier to operate. There are skills in making delicious dishes.
