Bingzi
These soft, golden flatbreads are flavored with a savory oil paste of Sichuan pepper and star anise.
Story
The aroma of toasted spices fills the kitchen as the dough rests and fries. Warm, flaky layers pull apart easily, making them a comforting addition to any meal.
Ingredients
Flour and salt
to taste
Yeast
to taste
White sugar
to taste
Food alkali
to taste
Salt
to taste
Cooked oil
to taste
Sichuan pepper powder
to taste
Star anise powder
to taste
Instructions
1
Step 1
Put flour into a basin, add a little white sugar
2
Step 2
Dissolve yeast in warm water
3
Step 3
Knead into a relatively soft dough, let it ferment indoors for about 3 hours
4
Step 4
Take out the fermented dough, add dissolved alkali lye to degas and knead, roll into a large round sheet, add the prepared oil paste
5
Step 5
Cut into portions, press round, shape into desired shape
6
Step 6
Rest again for 10 minutes
7
Step 7
Put into an electric baking pan to fry until both sides are golden brown, serve on a plate and eat.
