Purely handmade, home-made Tongguan Roujiamo that is crispy on the outside and soft on the inside!

Recipe: 500g all-purpose flour, 0.5g edible alkali, 4g baking powder, 250g warm water
Others: appropriate amount of lard
Today I will make the Tongguan Roujiamo bun!
There is a chain store called Xishaoye Roujiamo in our house. When I ate it for the first time, I didn’t know it was Tongguan Roujiamo. I just thought it was delicious. It was different from the Baiji Mo that I had eaten before. It was special. Crispy. I fell in love with it the first time, and I ordered takeout every now and then.
I started to wonder whether it would be difficult to make this at home, and I didn’t know if I could make it. Then I searched online and found out that this is called Tongguan Roujiamo.
Tongguan Roujiamo is a specialty of Tongguan County, Weinan City, Shaanxi Province. Tongguan Roujiamo, formerly known as Shaobing Momo, originated in the early Tang Dynasty. Legend has it that when Li Shimin was riding a horse to conquer the world, when he passed by Tongguan, he tasted the Tongguan Roujiamo and praised it profusely: "Wonderful, I didn't know there was such a delicious food in the world." For thousands of years, people can't get enough of the old Tongguan Roujiamo. .
The main difference between Tongguan Roujiamo and other Roujiamo is the difference in sesame cakes. The method of making this sesame seed cake is unique: stir refined flour with warm water, alkaline flour and lard, knead it into dough, roll it into strips, roll it into cakes, and bake it in a special oven. When the color is uniform and the cake turns yellow, take it out. Thousand-layer sesame seed cakes freshly baked are layered inside, and the skin is thin and crispy, like puff pastry. Take a bite and the residue will burn your mouth. It tastes great. The most traditional way to eat it is: you must sandwich the cooked cold meat with the hot biscuits freshly baked from the oven, commonly known as: hot steamed buns with cold meat.
After studying online, I learned that it is better to use a dough press to make this steamed bun. However, the dough press at home is not powerful, produces black oil, and the pressed dough is black, so I tried to make it by hand. Although the results are not as good as those produced by a noodle press, I think it is enough to eat at home. It was also very crispy and received unanimous praise from the whole family.