Chinese Food
Guokui
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Guokui originated from the gift given by grandma to grandson he miyue. Later, it developed into a flavored and convenient food. There are many kinds of Guokui nowadays. The most famous ones in Guanzhong are Qianzhou Guokui, Jingyang Guokui, Wugong Guokui, Changwu Guokui, Qishan Guokui, Fufeng Guokui, Fengxiang Guokui, Xihe Guokui. You can buy pot helmets everywhere if you want. Although the price is not cheap, you can still buy them when you are greedy. During the epidemic, it's better to reduce going out. If you want to make the pot helmets at home, it's not very difficult. It's very convenient to have an oven at home. What's more, it's very affordable. The oven has just finished baking a plate, and it's robbed immediately. You must prepare more materials for it.
Cooking ingredients
Cooking Steps
Step1:Put the meat stuffing in the cook's barrel. Add the broth, ginger and onion. (if there is no soup at home, put some chicken essence to improve the taste
Step2:Then chop up the mustard and pour it into the barrel directly. Add in the soy sauce, pepper, sugar and salt to taste. Start the cook machine and stir for 510 minutes. Mix evenly. (there must be no more salt here. Mustard tuber itself is very salty. A little partner with a light taste can not add salt.
Step3:Flour, milk powder, water and corn oil are all poured into the chef's flour barrel. Knead into smooth dough.
Step4:Put the dough into the basin. Apply a little vegetable oil on the surface. Wake up for at least 20 minutes.
Step5:After the dough wakes up, it can be divided into small dosage forms according to the size of the oven. My oven is a 62 liter baking tray, which is relatively large. Each small dosage form is about 8085g. Take out a piece of dough and flatten it by hand. There is no need for a rolling pin. The dough is very soft. It can be flattened directly on the palm. (the dough can't be baked all at one time. Appropriate small dosage should be separated each time. The remaining fresh-keeping film should be sealed for preservation.
Step6:Pack the stuffing. The amount of stuffing must be adjusted according to personal preference.
Step7:Close up and squeeze tightly. Gently rub it into an oval shape.
Step8:Flatten it gently in your hand. Transfer it to the baking tray. Press and pull it into a rectangle. Press the length of the cake into the width of the baking tray. Sprinkle a little white sesame on the surface. Press it gently. (it doesn't matter if the crust cracks during pressing. It doesn't affect the taste.
Step9:Preheat the oven at 230 ℃ for 10 minutes. Put it in the baking tray and bake it until golden yellow on one side (about 10 minutes). Take out the baking tray. Brush a thin layer of vegetable oil on the surface of the pot helmet. Turn it over and bake it until golden yellow on the surface (about 10 minutes). Then take out the baking tray again. Brush a thin layer of vegetable oil on the surface of the pot helmet. Turn over the front. Put it in the oven again and bake for 510 minutes.
Step10:Take out the baking tray. The household version of the Guokui is finished. The outer skin of the Guokui is very crispy and the color is deep. You can adjust the time according to your preference.
Step11:Finished picture of Guoku
Step12:Finished picture of Guoku
Step13:Finished picture of Guoku
Cooking tips:1. The dough of the Guokui is very soft. If the dough is hard, add a little oil and knead it again. 2. If there is no medium gluten flour, it can be replaced with low gluten flour. 3. If there is no mustard, it can also be replaced by dried plum. The taste is also very delicious. 4. The shape of the cake is not absolute. Create at will according to the size of your oven. There are skills in making delicious dishes.
