Changzi Dried Rolls [Shanxi Changzi Specialty]

What is eldest son dry roll? Authentic Shanxi eldest son specialty: eldest son dry rolls

Content summary:Do you want to know what eldest son dry rolls are? This article is a specialized article that provides a detailed introduction to theShanxi Changzi specialty - Changzi dried rolls. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Changzi dried rolls. The full text takes about 4 minutes to read, mainly including the basic introduction of Changzi dried rolls and the product characteristics of Changzi dried rolls? How did the history of the eldest son's dry rolls come about? The production method of eldest son dry rolls, etc

Basic Introduction to Changzi Dried Rolls

Changzi Dried Rolls, also known as "furnace dried rolls", are made from wheat flour. Before the liberation, they were a special noodle food produced and sold by steaming shops in Changzhi, Changzi, Tunliu, Lucheng and other places. Crispy and crispy, with a sweet and fragrant taste, it has always been the favorite of the eldest son people. Changzi dried rolls have long been renowned, not only in Changzhi City but also in the provincial capital Taiyuan, where they are very popular

What are the product features of eldest son dry rolls

The eldest son's dry rolls are fragrant, crispy, and crispy, melting without chewing. They are suitable for elderly people without teeth and infants and young children who lack milk. Another benefit is that patients with chronic gastric ulcers often consume this substance, which has a special nourishing and therapeutic effect on the stomach. The eldest son's dry roll has particularly strong water absorption. When he puts a dry roll into water, he can immediately hear a "rustling" sound. In the blink of an eye, the dry roll is filled with water and quickly expands and cracks, like a bud blooming, very strange. Dry rolls can fully absorb gastric juice, which naturally helps with digestion

The production method of eldest son dry rolls

(1) The first process is kneading. Noodles must be made with boiling water, and the dough made by kneading is commonly known as hot dough. This is the key to the unique flavor of the eldest son's dried rolls

(2) The second process is dough making, also known as fermentation. It is to put the cooled dough into a fermentation jar and let it ferment naturally. To maintain the fermentation temperature, cover it in summer; In spring and autumn, it is necessary to cover with cotton quilts; In winter, it is necessary to start a fire indoors to maintain a temperature of no less than 25 ℃

(3) The third process is steaming. Take out the fermented dough from the jar and place it on a cutting board. Mix it with alkali and knead it. After the acid-base balance is reached, divide it into small pieces and knead them into slender round strips one by one. Then, use your hand and a long wooden ruler to beat the long square strips. At this point, draw a line groove on the rectangular strip with your fingers and brush oil inside the groove. After brushing, squeeze the noodles with both hands to close the grooves. Afterwards, use a long wooden ruler marked with a scale to mark the dry roll, then cut off both ends with a knife, cut it into square buns according to the mark, and transfer it to a cage to steam over high heat for 30 minutes until cooked

(4) The fourth process is to cool the steamed bread and place it on the grate of the oven to bake it golden brown. Then put it into the baking layer of the oven to dry, which is the finished dry roll