Xi'an dough wrap

I believe many people have eaten Xi'an dough skin, which is made through five steps. First, the noodles need to be washed, and flour and water need to be added to knead into dough. Then it is made through fermentation and glutinous rice noodles. Rolled dough skin is a specialty snack in Xi'an, but its taste and texture are quite good, which is why many people like to eat it. You can learn how to make it.

The general method of rolling dough

1. Wash the dough. Choose the best flour and add water to make a harder dough without any additives. Let it rest and knead until it is smooth. Take a larger container and add water, put the dough in, and knead it slowly, but don't let it fall apart. In this way, the starch in the dough will gradually precipitate and the water will gradually become milky white. When the water is turbid, change the water and wash again until the gluten is washed out.

2. Fermentation. Let the water sit and settle, skim off the clear water, add yeast (old water is also fine), and ferment for about a day and a night in summer and about three days in winter with proper heating. When bubbles appear on the surface and the taste is slightly sour, it is almost done. Experience will tell, but be careful not to overdo it.

3. Rice Noodles. Heat up the pot and wipe the bottom of the pot with a cloth dipped in oil, mainly to prevent it from sticking to the pot. Pour an appropriate amount of fermented flour water into the pot and stir it with a wooden mallet. When the flour water becomes sticky, you must rub it vigorously and quickly. It takes a lot of effort!! Until the dough is completely on the wooden mallet, and it does not stick when you pinch it with your hands, and the color is translucent.

4. Roll the dough. Take the dough while it is still hot and quickly roll it onto the chopping board to make it into a thin and evenly thick dough sheet. Note that you should roll a little each time and move quickly. Pay attention to safety and avoid getting burned. The thinner the better. Stop when you are satisfied. The chopping board can be made of glass, and the crutches are mostly made of metal, preferably stainless steel tubes, which should be smooth.

5. Steam. Put the dough in a steamer with boiling water and steam it for 7-9 minutes. If it is too long, it will not be chewy, and if it is too short, it will be raw.