The home-cooked method of Shaanxi Baiji steamed bun is soft on the outside and soft on the inside, and it is delicious to sandwich meat and vegetables

The common practice of Bai Ji Bun is as follows: first prepare 550 grams of medium gluten flour, 270 grams of water, and 5 grams of yeast.

Add the yeast to warm water and melt, pour into the flour and stir to form a flocculent, knead the dough with your hands to form a smooth dough, then cover and let it rise for about 1 hour.

The dough volume becomes larger, and there are many pores on the surface to prove that it is good.

Take out the dough and put it on the board, knead the dough, knead the dough, knead the long strips, and use a knife to cut into small, evenly sized pieces.

Roll out the small dossier with a rolling pin into a cow's tongue.

Then roll up the rolled strips.

Roll it up and press it flat with your hands

Roll out with a rolling pin into a round pancake.

Without waking up twice, directly put the prepared white ji steamed raw embryo into the electric cake stall and burn it.

After 2 minutes of branding, turn over the raw embryo of Bai Ji and continue to burn. (Close and simmer for 2 minutes)

After turning over the raw embryo of The White Ji Bun, the lid of the electric cake stall is covered for 2-3 minutes and then the lid is opened and cooked.

This is a baked white steamed bun, which is crispy on the outside and crispy on the inside.

Bai Ji steamed bun with meat to eat, can also be eaten with vegetables, are very good choices, according to personal preferences to choose. Thank you for watching, welcome to like the comment or follow me Oh, thank you!