Exclusive Sophora Flower Guokui

Name: Exclusive Sophora Flower Guokui
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Flour; to taste Sophora flower; to taste Baking powder; to taste Sichuan pepper powder; to taste Salt; to taste Peanut oil

Rustic thick guokui flatbread where fragrant locust blossoms, Sichuan pepper, and salt are kneaded into soft fermented dough, then rolled and cooked until crusty outside with floral, peppery layers.

0 minNewEasy Staple Food Pan-fry Savory & Fragrant

Instructions

1
An appropriate amount of flour.
2
Dissolve the baking powder in warm water.
3
Pour the yeast water into the flour and stir until it forms large clumps.
4
Knead into a relatively soft dough and let it rest and rise naturally.
5
The dough that has been leavened.
6
Wash the locust flowers and drain off the water.
7
Place the locust flower on the dough.
8
Sprinkle an appropriate amount of salt, homemade Sichuan pepper powder, and a little cooking oil.
9
Knead evenly.
10
Take half of the locust flower dough.
11
Rub it a little.
12
Roll into a circle about 1 centimeter thick and let it rest for 10 minutes.
13
Brush oil on the electric griddle, place the locust flower pancake on it, and pour an appropriate amount of oil on top as well.
14
Brush evenly. Heat the top and bottom covers, and cook for about 5 minutes.
15
Flip it over and evenly poke some small holes with a toothpick.
16
Flip it over, and use a toothpick to evenly poke small holes.
17
Brush a thin layer of oil on the guokui, cover it, and cook for another 5 minutes.
18
Flip frequently and cook until both sides are golden brown.
19
Cut into small pieces.
20
Paired with the stir-fried Haitian Doubanjiang, it tastes pretty good.
21
Finished product.
22
Finished product.