Tan Mo

Name: Tan Mo
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cornmeal; 100g Plain white noodles; 100g Soybean Noodles; 20g Sugar; 3g Baking powder; A small amount Cooking oil

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

One year when I went to Yan'an with my brother for a trip, I saw rural women on the side of the road holding a simple stove and baking such yellow cakes one by one. I was curious to leaned in and bought one to taste. Taste it, it's soft and sweet, it's so delicious!
I searched on Du Niang and found out that this is called Tan Mo, which is a kind of unique flavored baked food, is a delicacy made of coarse grains, and is a kind of exquisite snack with local characteristics of northern Shaanxi. It is made of corn noodles, After fermenting coarse grains such as millet noodles and yellow rice noodles, they are made one by one on a special pot-cast iron "cangzi". In some places, they are called bingzhe, steamed buns, yellow pancakes, etc. Pancakes and so on. Tan Mo is a miscellaneous food product. Today I improved it and used a batter of corn flour, soybean flour and white flour. In terms of materials, this is a delicious and healthy product.

Ingredients

Tan Mo

1. Prepare three kinds of flour, if there is no electronic scale, weigh it roughly;

2. Put three kinds of flour into the basin;

3. Add baking powder and sugar;

4. Add a little bit of water to make a batter, and ferment at room temperature; (the thin consistency of the batter is to pick up the batter with chopsticks, and the batter can fall slowly)

5. After the batter is fermented, there are many holes, indicating that the fermenting is good;

6. Add a little bit of water to the fermented batter and stir to form a batter. For the thinness of the batter, use chopsticks to pick up the batter, and the batter can drip quickly;

7. To make this steamed bun, you need to use this "鏊子", which is placed on the stove and brushed with oil;

8. Take a small spoonful of batter and pour it on the raised part of the batter, the batter will flow down, and it will be in the shape of a steamed bun, then cover the batter;

9. Put on the lid of the scallop, make it over a small fire, and the batter will be cooked when it changes color; after it is branded, take it off with a spatula and fold it in half. The color is golden and delicious.

Tips:
Today I used corn noodles, white noodles, and soybean noodles. If you use millet noodles, the buns will be brighter and yellow. With a suitable oven temperature, the finished product will be golden in color and more attractive.
Tan Mo has two types: fermented and non-fermented. Fermented soft, unfermented tendons. Fermentation or not is completely determined by one's own preferences. You can also add salt or sugar as well as other condiments according to different tastes.