Qianxian Guokui
Qianxian Guokui, an iconic Guanzhong specialty, is shaped like a traditional pot lid. It has a crisp, firm outer crust and a flaky, tender interior, and keeps well for extended storage. Folklore holds that it was originally created by ancient soldiers.
Ingredients
flour
10 500 g
water (adjust water temperature according to the season)
4 500 g
baking soda
7 qian
leavened dough starter (summer 7 liang, winter 1.5 jin, spring/autumn 1 jin)
depending on the season
Instructions
1
Mixing the dough
Adjust the water temperature according to the season. First mix the flour and water into a stiff dough block. Place it on the worktable and press it repeatedly with a wooden rolling pin, folding and pressing until evenly mixed. Cut the dough into two pieces, add the leavened starter and the baking soda water to each piece respectively, and press again with great effort until the cook is drenched in sweat and the dough surface becomes smooth and glossy. Cover tightly with a damp cloth and let the dough rest until it relaxes.
2
Shaping
Once the dough has relaxed, divide it into portions each weighing slightly over 1 jin (about 500 g). Roll each portion into a round flatbread approximately 7 cun in diameter and 8 fen thick.
3
Baking
Place the flatbreads on a griddle. Flip three times and rotate twice. The surface will slightly puff up when fully cooked.
