Bang Bang Bun

Name: Bang Bang Bun
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 50g egg; 20g Sunflower seed oil; 30g water; 2g Fennel; 2g salt; 2g yeast; 1g Baking powder

by Yi Xiao Yanran

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Bang Bang Mo is a specialty of Pucheng, Shaanxi Province. It is rich in nutrients, crispy and delicious, digests food and invigorates the stomach. The crispy and crunchy noodle sticks have not only the light sweetness of wheat flour, the special fragrance of fennel and sesame, and the salty saltiness of table salt, the aftertaste is mellow and dry, especially chewy. People with chronic gastritis will feel cramps when they are hungry. If you eat some sticks at this time, you will feel better immediately. Because the bangbang bun is baked, it has very little moisture, so it is easy to store and carry.

Ingredients

150g Flour
50g Egg
20g Sunflower Seed Oil
30g Water
2g Fennel
2g Salt
2g Yeast
1g Baking Powder

Bang Bang Bun

1. The cumin is roasted in an electric baking pan and broken up with a food processor

2. Yeast powder melts with water

3. Add eggs (it's still a double yolk egg)

4. Stir evenly with chopsticks, add sunflower oil

5. Add all-purpose flour, baking powder, salt and chopped cumin

6. Stir with chopsticks until there is no dry powder

7. Then knead into a ball

8. Cover with plastic wrap and leave at room temperature for 30 minutes

9. After making the dough, knead and exhaust, use a rolling pin to roll it into a thick rectangular piece of about 8 mm.

10. Divide into two from the middle

11. Cut into strips about 1.5 cm wide

12. Fold the strip in half and cut it apart, leaving about 1 cm on each side without cutting off

13. The two ends are turned in opposite directions from the middle to become twist-shaped

14. After everything is done, put it into a non-stick bakeware, cover with plastic wrap, and leave at room temperature for 20 minutes

15. Put it into the preheated oven, top and bottom, middle level, 180 degrees, roast for 20 minutes, until the surface is golden, then turn to 120 degrees, simmer for 20 minutes on low heat, turn off the heat and simmer for a while until all the moisture is released. Crispy