Ingredients for Biang Bing Miao: All-purpose flour 150g, Egg 50g, Water 30g, Sunflower oil 20g, Baking powder 1g, Yeast 2g, Fennel seeds 2g, Fine salt 2g.
Method: Step 1: Toast fennel seeds in an electric griddle and crush them using a food processor. Step 2: Dissolve yeast in water. Step 3: Add egg, which happens to be a double-yolk egg, interestingly. Step 4: Stir evenly with chopsticks, then add sunflower oil. Step 5: Incorporate all-purpose flour, baking powder, salt, and crushed fennel seeds. Step 6: Stir with chopsticks until no dry flour is visible.
Step 7: Knead into a dough. Step 8: Cover with plastic wrap and let it rise at room temperature for 30 minutes. Step 9: Roll out the dough to an approximately 8mm thick rectangular shape. Step 10: Divide the dough in half. Step 11: Cut into strips about 1.5cm wide. Step 12: Fold the strips and cut, leaving about 1cm uncut at both ends. Step 13: Twist the ends in opposite directions to form a twist shape.
Step 14: After shaping, place on a non-stick baking tray, cover with plastic wrap, and let it rise at room temperature for 20 minutes. Step 15: Preheat the oven, set to upper and lower heat, middle rack, 180 degrees, and bake for 20 minutes until golden brown. Then reduce to 120 degrees and bake for another 20 minutes on low heat. Turn off the oven and let it rest until all moisture is released and it becomes crispy.
Step 16: Final product image. Step 17: Final product image. Step 18: Final product image.
Cooking Tips for Biang Bing Miao: The dough should be slightly hard, which makes it easier to handle. Every dish has its own tricks, and my recipes are no exception. Search for ‘Shaanxi Snacks’ to view my collection of recipes!
