Bai Ji Mo

Add baking powder to the flour, and use chopsticks to stir the flour and yeast evenly.

While pouring in the clear water, continuously stir with chopsticks until it forms a flaky dough. The dough should be slightly firmer than when making steamed buns. Knead the flaky dough into a smooth dough by hand, and place it in a warm spot to ferment until it doubles in size. When making Bai Ji Mo, the dough does not need to rise too much.

Place it on the cutting board and knead to release the air.

Pinch off half of the dough and roll it into a long strip with your hands.

Cut into four evenly sized portions.

Roll it into a long strip with a rolling pin.

Fold it up from both sides.

Then use a rolling pin to roll it into a long strip.

Use your hands to knead it into a round shape.

Then use a rolling pin to roll it into a round pancake about one centimeter thick.

Turn to medium-low heat, and after the frying pan is heated, place the dough disc in it without adding oil.

Cover with a lid and cook for about 3 minutes, until both sides are golden.

Hot and soft Baijimo bread, filled with fragrant smoked meat, really leaves a lingering aroma in your nose and on your teeth, with an endless aftertaste!