Yields:
8 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
10 Mins
Total Time:
1 Hr 10 Mins
Baijimo is like the bun in an American hamburger and is widely used in the famous Shaanxi dish called Roujiamo, also known as Chinese hamburger. In Shaanxi, it is common to slice the baked Baijimo and stuff it with braised meat. The braised meat is made from specially seasoned and cured pork, offering a unique flavor. The crispy and soft texture of Baijimo perfectly complements the rich aroma of the braised meat, making Roujiamo an irresistible delicacy. In addition to being filled with braised meat, Baijimo can also be paired with various other dishes.
Ingredients
Adjust Servings
Instructions
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In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Add vegetable oil to the mixing bowl and mix well.
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Gradually add warm water while stirring the mixture. Continue stirring until the dough starts to come together. Knead the dough for about 5 minutes, until it becomes smooth and elastic.
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Cover the dough with a clean kitchen towel. Let it rest for about 1 hour, or until it doubles in size.
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Sprinkle flour on the cutting board and place the dough on it. Punch down the dough to release any air bubbles, then divide it into 10 equal-sized portions, shaping each portion into a ball.
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Roll each small ball into a flat disc with a diameter of about 4 inches (10 centimeters) and a thickness of about 1/3 inch (0.8 centimeters) using a rolling pin.
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Heat a skillet over medium-low heat and lightly brush it with vegetable oil. Cook one side of the dough disc for about 4 minutes, or until the bottom becomes slightly brown. Flip the disc and continue cooking for 3-4 minutes.
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Remove the Baijimo from the skillet and let it cool slightly before serving.
