It is said that Guokui originated in Shaanxi. It was originally dry food for soldiers or migrant workers, and its roughness can be seen from this. But just like many things, once they enter the Land of Abundance, they will definitely become different. Guokui is no exception. From the original white noodles, it quickly developed into salt and pepper, brown sugar and then various fillings. All imaginable ingredients can be paired with Guokui. The white flour, salt and pepper in the past are still available in popular stores, but the brown sugar pot helmets are hard to find.

You must eat the brown sugar pot helmet freshly baked. Gently bite a small opening, and the steaming brown sugar will flow out. Be careful not to take a big mouthful, because the brown sugar inside will be very hot after melting! I blew it carelessly and after it cooled down a bit, I licked the hot brown sugar. It was sweet to the core, crispy on the outside and soft on the inside. The white dough with brown sugar is particularly fragrant. I specially added an appropriate amount of flour to this filling so that the brown sugar will not flow out in large quantities, so you can enjoy it as much as you like. Don’t worry about brown sugar burning your mouth.

In fact, it is not difficult to make such delicious brown sugar pot helmets. It can be made in 30 minutes. It is rich in nutrients and tastes good. It is super easy to satisfy hunger. Whether you are at work or in school, eat a few of these pot helmets and keep them. A day full of energy and refreshment. Let's take a look at how to make this small and cute brown sugar pot helmet, and you will know how to make it at a glance!

Brown sugar pot helmets

Ingredients; (9 pieces)

Dough ingredients: 200 grams of cake flour, 20 grams of fine sugar, 2 grams of yeast, baking powder 4 grams, 100-120 grams of water, 2 grams of lard. Salad oil 10 grams.

Brown sugar filling: 55g brown sugar, 20g white sesame seeds, 20g flour.

Production method:

1. Material preparation.

2. Mix low-gluten flour and baking powder evenly.

3. Stir the sugar and yeast together with appropriate amount of warm water.

4. Add the mixed yeast liquid to the flour and knead it into a dough.

5. Knead the lard into the dough. Cover with plastic wrap and let rise for ten minutes.

6. While the dough is proofing, you can make the filling. Mix brown sugar and flour until smooth.

7. Saute the white sesame seeds until fragrant.

8. Mix white sesame seeds into brown sugar flour and mix well. (You can also add an appropriate amount of fried peanuts)

9. Divide the dough into 35g pieces.

10. Press the dough into original pieces.

11. Scoop in appropriate amount of filling.

12. Wrap tightly.

13. Turn the seam downward and flatten gently.

14. Brush a little cooking oil on the surface of the pan. Heat.

15. Put the prepared Guokui into the pot.

16. Roast over low heat. (Be sure to cover it)

17. Fry both sides until golden brown, take out, and use kitchen paper to absorb the grease.

18. Plate and serve.

19. Crispy on the outside, soft on the inside, fragrant and sweet.

20. Don’t worry about the brown sugar flowing out and burning your mouth, you can enjoy it as much as you want.

Tips

1. Do not use hot water for kneading the dough. First, the yeast will be burned to death; second, the dough will be cooked;

2. For brown sugar filling, the ratio of brown sugar to flour is 4:1; if it is white sugar filling: the ratio of white sugar to flour is 3:1;

3. After the cake is wrapped, flatten it slightly. Because once heated, the middle must swell;

4. The fire should not be too high, otherwise the bread will not rise easily;

5. Cover the pot to ensure sufficient temperature and humidity. Let it rise slowly.