Wu Dalang's Baked BreadBreadA traditional snack from the Chinese province of Shandong, specifically the county of Liangshan, with a long history, first appearing during the Northern Song dynasty. With the development of the times, the preparation of Wu Dalang's baked bread is constantly improved and favored by the public.

How to make Wu Dalang's baked bread

Needed ingredientsMeat

50 gramsFlour100 grams, stir-fried 20 gramsMushrooms20 grams, with oil and saltChili peppersIn appropriate amountsSteps

1. Knead the dough and let it rest for 20 minutes.

2.

PorkCut into pieces, add green onions,GingerWater,EggsAnd flour, mix thoroughly with chili peppers.3. Divide the rested dough into two parts, and roll it into thin round patties.

4. Spread the filling evenly on top.

5. Cover with another dough, seal the edges, roll up, and press firmly.

6. Put a suitable amount of oil in the pot, heat it up, and put in the big patty to fry until both sides are golden, then add some water, cover with a lid, and wait for the water to dry before inserting a chopstick. If it doesn't stick, it means it's cooked.

Tips

In this Wu Dalang's baked bread recipe, chili peppers are added, which is similar in taste and not too bland. Those who like spicy food can also add

Chili sauce.Authentic Wu Dalang's baked bread recipeNeeded ingredients

400 grams of meat, 500 grams of flour

Noodles

1 bundle, 1 green onion, 5 pieces of ginger, 1 small spoonful of saltChili sauce1 spoonfulChicken broth1 small spoonful, 1 spoonful of sugar, 1 spoonful of rice wineSoy sauce1 spoonful, 1 small spoonful of sesame oil.Steps1. Chop green onions and ginger and soak them in water for 15 minutes. Put the noodles into a boiling pot and cook for 1 minute. After rinsing and drying, cut them into small pieces.

2. Add green onion, ginger, rice wine, salt, sesame oil, sugar, chicken broth, and soy sauce to the meat filling and mix thoroughly. Then add chili sauce and noodles and mix well.

3. Add appropriate amount of cold water to the flour and make a soft dough. Cover with plastic wrap and let it rest for 20 minutes.

4. Divide into small dough, roll into thin dough, add the filling, then cover with another dough, press the edges, and pinch small corners.

5. Heat the pancake pan and put in a little more oil. Fry the

Pancake

Until the two sides are golden.TipsIn this Wu Dalang's baked bread recipe, when making the dough, add a little water at a time. Make the dough softer. If the dough is hard, it is difficult to wrap. After cooking, the baked bread will also be hard and the taste will not be good. Add less salt. Chili sauce is also salty, and chili sauce cannot be made with oil, it should be made with fresh chili. If you like spicy food, you can add more chili sauce. But the amount of salt should be reduced.

Features of Wu Dalang's baked bread

Basic introduction

Wu Dalang's baked bread originated during the Northern Song Dynasty, and was first called "cooked bread". After being improved by Mr. Cai Huikun in Liangshan County, Shandong Province, it was renamed "Wu Dalang's baked bread".

It balances the human body's nutritional needs, adopts green nutritional combinations, and has a beautiful shape and unique preparation method, and retains the original nutrients of the food.

Suitable for all ages, leaving a lasting impression and irresistible.Adapted to people's modern life pace, making it easy for customers to buy.Features of baked bread1. One of the main features of Wu Dalang's baked bread is the use of a special selection of meat filling made with dozens of spices, which is baked in a fire, giving off a very tempting

Roast

Aroma, which makes people have a long-lasting taste and enjoy it.Above is topped with rich nutrientsQuail eggsand other delicacies, which is another highlight.Another feature is its soft and delicate texture, which requires very refined fermentation process. The fermentation method for the dough is different in different seasons, which can make delicious Wu Dalang's baked bread.2. Wu Dalang's baked bread is not greasy, has a soft and tender mouthfeel, is fragrant and delicious, and has a long-lasting taste, which is loved by people.This is icing on the cake, and adds a unique flavor.Another characteristic is its soft and delicate texture. The dough fermentation process is very refined, and different methods must be used to ferment the flour depending on the season to produce delicious Wuda Lang steamed buns.

2. Wuda Lang steamed buns are not greasy, have a soft and tender texture, are fragrant and delicious, and have a long-lasting aftertaste, which is why people love them.