Bang Bang Bun

Name: Bang Bang Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Flour; 30g Corn flour; 1 piece egg; 1/4 teaspoon Five spice powder; 1/4 teaspoon Fennel Seed; a little Pepper leaves (dried); 20g Rapeseed oil; 1/2 tsp salt; 30g water; 1/4 teaspoon Baking powder; 1/4 teaspoon yeast

by Handsome chef

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In Shaanxi, there are many cakes and buns called buns, but they are actually different things. This bangbang bun is a snack in Weinan, Shaanxi. It is crispy and delicious, and can be called a Chinese biscuit. I’m used to eating sweet western-style biscuits to try the traditional Chinese biscuits in Shaanxi. It must be “excellent”. I have also delivered some of my bangbang buns to a few friends before, and the response has been good. Haha, I’m handsome today. Just post the formula po, you can also make it at home.
To say how I learned it, can I say that I made a recipe after I tried it 4 or 5 times? I can't guarantee the authenticity of the method, but the taste and taste have reached 95% similarity, so what can I wait for?

Bang Bang Bun

1. Fry a little dried pepper leaves and fennel over a low fire until fragrant, and mash them (the pepper leaves are the key to deliciousness, if you don’t have them, don’t add them, don’t dare to add them)

2. Add flour and corn flour to the basin (note that it is corn flour, not starch, if not, use all-purpose flour), add salt and baking powder and mix well

3. Beat in a medium-sized egg, add 20 grams of rapeseed oil (the authentic and commonly used rapeseed oil in Shaanxi, can not be replaced by other vegetable oils)

4. About 30 grams of water dissolves a quarter teaspoon of yeast, slowly add it to the flour, stir and knead the dough by hand to form a harder dough

5. Cover with plastic wrap and proof for 30 minutes, knead it again and roll it out into a thick rectangular piece of about 8 mm

6. Divide into two in the middle, cut into strips about 1.5 cm wide and 8-10 cm long

7. Fold the long strip in half, cut a knife in the middle, pay attention to leave about 1 cm on each side, twist the twist: turn one end down

8. Turn the other end up and straighten it into a twist shape

9. Cover with plastic wrap and proof it for a second time for about 30 minutes. Preheat the oven at 190 degrees and bake for about 25 minutes until the surface is golden, then simmer at 120 degrees for 20 minutes, turn off the heat and simmer for a while until the moisture is completely lost (be careful not to bake, the purpose is to completely dry the moisture. , It’s crispy when eaten like this)