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Baijimo
Griddle-baked flatbread
Shaanxi's griddle-baked bread for roujiamo
Xi'an street cooks describe a good baijimo with a three-part saying: an iron ring, a tiger's back and a chrysanthemum heart. That means a pale, firm rim, a top mottled golden like tiger stripes, and a spiral pattern in the middle. Inside it is fluffy and layered, outside thin and crisp, and it is split from the side while hot to make roujiamo, the famous Shaanxi sandwich of chopped braised pork. For a meat-free filling, use braised shiitake and tofu with chilli oil, or spicy shredded potato. The dough is only half-risen on purpose; letting it fully prove is the mistake that gives you a soft, bun-like bread with no crunch. Chef's tip: twist the coil as you stand it on end and press it flat, which is what draws the spiral into the chrysanthemum heart.
- Total time
- 88 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 14 oz plain flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup lukewarm water
For shaping
- 1 tbsp neutral oil
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Method
0/8 doneStep 1: Mix 14 oz plain flour, ⅛ oz fast-action dried yeast, ½ tsp baking powder and ½ tsp salt. Add 1 cup lukewarm water and knead for 8 minutes into a firm, smooth dough.
8 minStep 2: Cover and rest for 30–40 minutes, just until it looks slightly puffy; it should not double.
35 minStep 3: Knead briefly, divide into 6 and roll each piece into a 30 cm rope. Flatten it into a long strip, brush lightly with 1 tbsp neutral oil and roll it up tightly from one end like a snail.
Step 4: Stand each coil on its end, twist it a quarter turn and press it down with your palm. Roll into a 10 cm disc about 1.5 cm thick. Rest for 10 minutes.
10 minStep 5: Heat a dry heavy frying pan or griddle over medium-low heat. Cook the breads for 3–4 minutes a side, until the tops are mottled golden and the rims pale and firm.
8 minStep 6: Stand them on their edges in the pan and roll gently for 1–2 minutes to set the rims, the iron ring.
2 minStep 7: Finish in the oven at 400°F (350°F fan) for 8–10 minutes, until puffed, crisp-shelled and hollow-sounding when tapped.
10 minStep 8: Split from the side while warm and fill straight away.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baijimo take?
- About 88 minutes in total: 60 minutes to prepare and 28 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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