The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Guo Kui - 锅盔

PalwithnoovenP's picture
PalwithnoovenP

Guo Kui - 锅盔

I've been very busy with university life recently but I'm glad I was able to squeeze in this bake, it relieved all of the stress that I've been experiencing for the past few weeks.

Most think that the Chinese eat rice but it's only true in the south. In the north, wheat is the staple and people consume in the form of noodles and bread with steamed buns as the most common bread. Sourdough is also the traditional levening but from what I've read, sour bread do not fit Chinese tastes so an alkali is added to the dough to neutralize the acid and provide extra leavening. In Guandong which is in the south the popular dim sum steamed bun is sweet, soft and fluffy, very different from the northern mantou which is almost always unsweetened, dense with a very toothsome texture because it functions as a staple food just like European rustic breads. Chinese "baked" breads have fascinated me unlike in Europe where most if not all baking are made in a wood-fired oven, Chinese breads utilize a vast array of "primitive" (most folks today consider it that way) baking technology (a lot of makeshift equipment) that I find inventive and ingenious.



Guo Kui is an umbrella of various breads popular in the north and the Chinese Northwest; different breads in terms of look, size and cooking method but under one name. Most of my Chinese friends are northerners specifically from Xi'an in Shaanxi province and they recognize and have fond memories of this bread. I made an approximation of this bread from their description (which is of course an awesome language practice opportunity) and some internet research. It is dense and chewy, crusty and crispy, with a charred spotted appearance sometimes with a decorative imprint. It is like that because it is commonly paired with juicy fillings otherwise it will disintegrate. The most striking change I made is using sourdough which not that popular anymore in China.



I fermented the dough for 5 hours then divided them into 4 rounds then a 1 hour proof at room temperature then into the fridge overnight. The next day, I flattened them a bit then made several cuts on their sides using a cleaver then pressed them with my "decorative" stamp. I cooked them on a skillet 1 minute on each side then they went into my preheated claypot on top of the pebbles then baked for a further 10 minutes, 5 minutes on each side.



They were very fragrant from the clay pot, having a wheaty tangy smell with a wonderful smoky aroma. Flavor is wheaty, sweet with a nice tang. It dense but soft and just a little chewy, the crust was delightfully crisp and caramelized. Man, those pebbles give my breads a distinct flavor and aroma that you can't find anywhere else! I was boiling them yesterday to remove any gunk that may have accumulated over time and after boiling they smelt smoky and reminiscent of pineapples and raisins. Those are what they give to my breads and even hours after baking breads, they still smell like that and just greet my nose with an appetizing aroma. I think this is my new favorite method for baking rustic breads now; minimal burnt spots. I was also happy that the imprint showed through the bake. We really liked the bread just the way it is and I think it is perfect for heavy fillings. I'm excited to tweak it further like making it more sour or experimenting with different sweet and savory fillings.

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What is better to pair with this delicious bread? Homemade egg noodles! With fried sauce! I made them today as well before baking the bread. I really feel like I am in Northern China. I was already a bit emotional and overwhelmed while eating them that I forgot take a picture of them together. :) The noodles were soft and delicate and the sauce packs a punch even though there is no meat in there. A perfect match with the guo kui for a filling meal.







Comments

Lechem's picture
Lechem (not verified)

Another great blog with delicious looking food. I'd certainly be a good customer. Plus you do all this with limited means. Absolutely lovely, Pal. 

PalwithnoovenP's picture
PalwithnoovenP

It's somewhat in my plans. :) Thanks!

leslieruf's picture
leslieruf

I am always amazed by your bakes... lovely thank you for sharing 

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Thank you Leslie!

hreik's picture
hreik

I'd love to be there to try the bread and the noodles in sauce.  Wow... so impressed.

hester

PalwithnoovenP's picture
PalwithnoovenP

I would also love if you can try them and hear your comments about them. Thanks Hester!

hreik's picture
hreik

Recipe also?  It looks awesome.

hester

PalwithnoovenP's picture
PalwithnoovenP

My sauce is very simple compared to traditional "fried sauce" which call for yellow soybean paste and/or tian mian jiang, ground pork, ginger and various veggies. I just used lots of garlic and shallots (you can also use onion) sauteed/fried until crisp in vegetable oil, then chilies for some spice (you can use fresh or dried or even skip it) then a generous splash of soy sauce and brown sugar for a molassesy flavor, simmered until thick finished with raw garlic for a kick then poured on top of the noodles. If you want you can add some dark soy sauce for a darker color but I didn't have to because I used a pretty dark brown sugar. You can also add drops of vinegar before eating to brighten up the flavor or add veggies and meat, it's your call. Sorry for the vague instructions; I do not do accurate measurements for my baking, let alone my cooking.

hreik's picture
hreik

Delicious, I'm going to try it just maybe with a couple changes.  THANK YOU so much.

hester

Yippee's picture
Yippee

Proper fermentation makes a big difference and the crumb tells it all! You should be so proud of yourself, Pal! ???Your amazing no-oven bakes have always inspired me! Keep up the good work!

你重回大學修甚麼科?炸醬麵也做得不錯啊, 但你吃的大部份是澱粉質, 年輕人總得多吃點肉/蛋白質吧???????

Yippee

PalwithnoovenP's picture
PalwithnoovenP

I'm taking up professional education subjects now to become a teacher. Glad you like them. Thanks! 

PS
What does this mean? 年輕人總得多吃點肉/蛋白質吧?

Yippee's picture
Yippee

"Doesn't young man like you need more meat/protein?"

How much longer to finish the P.E. Requirements? Teachers are mentors who play an important role in a child's development. They are well respected in the Chinese culture. Best of luck in your pursuit of such a honorable profession!

Yippee 

PalwithnoovenP's picture
PalwithnoovenP

Yes, but I'm always drained so I take more carbs for now. :) Finished by May or June. Thank you once again!

Isand66's picture
Isand66

Your bakes are always so inspiring and this one does not fall short.  I travel to China at least once a year for quite a while but I don't know if I've had this style bread before  I will have to ask for it next trip.  Yours looks great and must taste as good.  Most of the breads I've eaten in China have not been that good except for the stuffed buns with pork filling. 
Those noodles look great as well.

Regards,
Ian

PalwithnoovenP's picture
PalwithnoovenP

China has a lot of hidden and quite unpopular gems when it comes to bread. For guo kui, different forms exist in Sichuan/Szechuan inluding a meat-filled fried variety and one filled with tons of brown sugar. Get them if you can but you can also find them almost anywhere in the north. Thanks Ian!

dabrownman's picture
dabrownman

noodles.  They both look delicious!  You are becoming quite the 'closet' chef:-)  They say the way to a pretty girls heart is through her stomach!  So how is the girlfriend on the horizon coming along?  Well done Job you make me proud!

Uncle Brownman

PalwithnoovenP's picture
PalwithnoovenP

We're friends. :) Anyway, thanks uncle!