How to make Mengcheng Shaobing in Anhui Province

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  1. Add appropriate amount of salt to the flour and mix it with cold water to form a dough, usually one pound of flour Four ounces of water (adjust the appropriate amount according to the hot and cold weather and the dryness and humidity of the flour), then knead the dough until the surface is smooth, let it rest for 20 minutes, and squeeze the dough into pieces weighing about one ounce.Remember to brush with oil, otherwise it will stick together.了

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  2. Use a rolling pin to make the dough about 1.5 cm thick as shown in the picture Noodles

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  3.Then put all the noodles together and let them rise for twenty minutes, p>

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  4.Crush pork suet into a puree, add thirteen-spice powder, five-spice powder, chicken essence, MSG salt Appropriate amount, (similar to the usual pork stuffing, add according to your own taste)

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  5. After the cake has risen, grab the two sides and pull them apart evenly, then smear the mixed lard on it, as shown in the picture:

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  6. Apply oil evenly and roll it from one end to the other, then fold it in half, pinch the two openings together, and then place them one by one with the openings facing downwards.Just seal them with plastic wrap and put them in the refrigerator for eating.Take it out and defrost naturally

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  7. When baking, preheat the oven to 270 degrees Celsius and 300 degrees Celsius., seal the thawed dough face up and press it into a rectangular shape with your hands.Place it in a baking pan, brush it with egg yolk, sprinkle with sesame seeds, and bake it in the oven until the surface is browned.It usually takes about seven to eight minutes.

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  8. It looks like this after baking.Isn’t it very appetizing?