白吉馍和肉夹馍 Chinese Stewed Pork Burger

盈盈

我前不久看了一部陕北风味的电视剧“平凡的世界”，戏里的许多美食让我很眼馋。我平时上班也经常到纽约的西安名吃买个外酥内嫩美味多汁的腊汁肉夹馍吃。

我之前也做过杂粮版的肉夹馍，虽然比较健康，但口感上还是有点差别的，我后来又实验了好几次，终于做出了有“铁圈虎背菊花心”的白吉馍，非常好吃。我今儿就写个帖子记录一些心得，让我们大家可以在家炮制这款美味的地方特色。

Roujiamo (肉夹馍) is considered the Chinese equivalent to the Western hamburger and meat sandwiches, it is a street food originating from Shaanxi Province in China. It is also made famous by Xi'an Famous in New York City a couple of years back.

The flatbread used for this sandwich is called "Bai Ji Mo” (白吉馍), which is made from wheat flour first toasted on flat pan and then baked in a clay or mud oven. A good Bai Ji Mo is said to be crusty on the outside and soft in the inside. The stewed meat is most commonly pork, stewed for hours in Master Stock, it is later chopped and stuffed into the flatbread, served with a little gravy from the stew (腊汁), thus this Chinese Stewed Pork Burger is also called “腊汁肉夹馍” which means Chinese Stewed Pork Burger with gravy.

白吉馍材料:
3杯/360 克 中筋面粉 + 2-3 tbsp/25-30克 中筋面粉
1 杯/ 225 克 水 (室温)
1 小勺/3 克 快速酵母

Ingredients for Baijimo (Flat bread):
3 cups/360 g All purpose flour + 2-3 tbsp/25-30g of all purpose flour
1 cup/ 225 g Water (Room Temperature)
1 tsp/3 g of Active dried yeast

1. 把三杯面粉，酵母和水和成一个软硬适中的面团。加盖放到温暖处发酵15分钟。发到面团处于半发酵的情况就可以了，面团用手指压压，处于比较松弛的状态就可以了。

2. 15分钟以后取出面团，在案板上撒上大约2-3大勺的面粉，面粉要分2-3次加，慢慢把面团揉到紧致光洁为止,饧面5分钟。

3. 把面团分成8个等份，搓成梭子形（两头尖），用擀面杖擀成牛舌状后卷起后立起成柱子状。把面团都依次处理好后用手掌压平成面坯，盖上干净的布。

4. 陕西有一种鱼肚型的擀面杖，专门拿来擀馍，用那种擀面杖擀面坯就会自然地形成碗装。我家没有这款擀面杖，就用普通的擀面杖擀平后用手捏成小碗状。

5. 烤箱预热至400 F（200 C)。 热上一口铸铁/平底锅，把擀好的面坯碗口朝上放到平底锅上中火烙2分钟定型，翻面压平继续烙2-3分钟就会形成漂亮的“铜圈虎背菊花心”烙印。

6. 把馍都烙好后，全摆到一个烤盘里入烤箱烤8-10分钟至馍膨胀表面变酥脆。

1. Place 3 cups of all purpose flour, yeast and water in a large mixing bowl, mix and knead together to form a stiff dough. Cover the dough and let it rest for 15 minutes. When the dough raises about 30% larger in size and the dough is softer to touch, it is time to start working on the dough.

2. Sprinkle about some all purpose flour on working surface, take the dough out and slowly knead the flour in, adding 2-3 tbsp of flour slowly to knead the dough until it form a stiff and smooth dough again, let the dough rest for 5 minutes.

3. Divide the dough to 8 equal portions, take one portion  and shape it into a long log. Apply gentle pressure to taper the dough on the outer edges, by doing this, your log should end up slightly thicker in the middle and thinner on the ends.

4. Use a rolling pin to roll the log into an oblong shape, roll it up from the bottom to form a small cylinder, turn over and flattened the dough to form a 1 cm thick flat dough, repeat the steps for the remaining dough.

5. Shape the flat doughs into bowl shape, preheat oven to 400 F（200 C), heat up a cooking pan, preferably cast iron pan. Place the bowl shape dough facing up, cook at medium heat for 2 minutes, turn the bowls and flatten the dough using a spatula or your palm if you can bear the heat. Continue cooking for 2-3 minutes, your bread should now have beautiful circular grill marks on it.

6. Transfer the bread to a baking sheet, bake them in the oven for 8-10 minutes until slightly puffed and crusty on the surface.

7. 稍微放凉后从中间切开，别切断，填入剁碎的腊肉/红烧肉即可。

7. Once the bread is cooled enough to work on, slit the bread from the middle but do not completely cut it through, stuff the bread with minced stewed pork and serve warm.

欢迎到我的英文博客玩--

[url=http://www.echoskitchen.com/2017/01/chinese-stewed-pork-burger.html]http://www.echoskitchen.com/2017/01/chinese-stewed-pork-burger.html[/url]

马鹿

谢谢， 等我试试。

曾经一次开车半个多小时就为吃肉夹馍

二郎神

马鹿 发表于 2017-1-15 12:34
谢谢， 等我试试。

曾经一次开车半个多小时就为吃肉夹馍

爷们又娘们，爷们的是有股劲头，娘们的是没有爷们为吃个肉夹馍这么干，我们宁愿饿着躺床上睡懒觉

七月群山

马鹿 发表于 2017-1-15 12:34
谢谢， 等我试试。

曾经一次开车半个多小时就为吃肉夹馍

我就一直不会弄面食

然后203

七月群山 发表于 2017-1-15 20:06
我就一直不会弄面食

不需要弄，buy buy buy即可

关中农民

太牛了，原来是先烙再烤啊，学习啦

云淡风轻

关中农民 发表于 2017-1-16 08:57
太牛了，原来是先烙再烤啊，学习啦

还以为你是陕西人呢
原来是假的

何足道

最喜欢肉夹馍了。2009年在西安，发现不仅有猪肉的，牛羊肉甚至鸭肉夹馍的都有哈。

伯威

最近喜欢吃羊肉泡馍多于肉夹馍，不知道是不是厌倦猪肉了？另外羊肉比猪肉贵多了。

馒头笼子

求凉皮的方子

肉夹馍配上凉皮再来一瓶冰峰，那是夏天最美好的回忆啊

即晴

做得真好！

雷达

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