Beijing Local Snacks

Flour, appropriate amount Beef filling, appropriate amount 1. Knead the dough. I did not use leavened dough; just regular dough. Let it rest. 2. After mixing the filling, wait for 30 minutes to allow the flavors to infuse. Do not let it rest too long, or it may become too salty. Shape it into large […]

Common flour: 150g Bitter buckwheat flour: 100g Eggs: 2 pieces Corn oil: suitable amount Maltose: 70g White sugar: 50g Preserved fruits: suitable amount Roasted black sesame seeds: a pinch Prepare all necessary ingredients. Cut the preserved fruits into small dices for later use. Mix the flour and tartary buckwheat flour evenly. Add the egg into

Glutinous rice: appropriate amount Flour: appropriate amount White sugar: appropriate amount Peanuts: appropriate amount Raisins: appropriate amount Walnuts: appropriate amount Sesame seeds: appropriate amount Beijing-style hawthorn cake (Jing Gao): appropriate amount 1. Soak glutinous rice in water for at least 4 hours. 2. Drain and place in a plate, steam over high heat for 40

Flour: 500 grams Warm water: 300 milliliters Lead-free baking powder: 3 grams Alkaline flour (jian mian): 2 grams Salt: 1 gram Cooking oil: 50 grams 1. Mix the flour, baking powder, alkaline flour, and salt evenly. 2. Slowly add warm water while stirring continuously. 3. Knead the mixture by hand into a dough. 4. Add

Ingredients: Flour: 500g Ground Meat: 500g Baking Powder: 7g Dry Yeast Powder: 7g Instructions: 1. Mix flour, dry yeast powder, and baking powder together. 2. Gradually add water while stirring with chopsticks, then knead by hand until the dough is smooth and no longer sticks to your hands. Cover with a damp cloth and let