Fried Bun with pork and scallion(zhu rou da cong shui jian bao )

Fried Bun with pork and scallion

Introduction:

"Today, I was going to make a big pot of spring fried dumplings in a cottage, but what I finally made was fried dumplings. Why? Let me summarize. The dough should be semi fermented and start frying before it's completely finished. I did all the right things in the early stage, but the speed was too slow when it was fried. The back was just wrapped, and the front bread was already made. There is also that I am too lazy, in order to reduce the amount of labor, the dosage is too big, 20 grams of dough is forced by me into 40 grams, not into a big bun. Ingredients: Flour 250 g, yeast 3 G, sugar 10 g, oil 5 g, water 135 g, filling materials: pork 260 g (three fat and seven thin), green onion 40 g, ginger 6 g, soy sauce, cooking wine, oyster sauce, thirteen spices, salt, sesame oil, oil and water ingredients: green onion, sesame, oil and water

Production steps:

Step 1: Chop onion and ginger, be sure to chop a little.

Step 2: water filling: add a small amount of water into the meat filling, stir with chopsticks in the same direction, and then add water until the water disappears. Repeat this for 3 to 4 times until the glue comes out. Add minced ginger, soy sauce, cooking wine, oyster sauce, thirteen spices, salt and oil to flavor the meat, and then add a small amount of sesame oil to make the meat fragrant.

Step 3: finally, put the chopped green onion on the meat stuffing. Don't stir it until it starts to make steamed buns.

Step 4: turn the yeast into water and let it stand for a few minutes.

Step 5: mix flour, sugar and oil evenly.

Step 6: pour yeast water into flour and stir with chopsticks until the water disappears.

Step 7: knead the flour into "three light" state by hand. (surface light, basin light, hand light)

Step 8: cover the plastic film and relax for 5 minutes, then put it on the panel for shaping.

Step 9: divide the dough evenly into several small dosage forms.

Step 10: take a portion and roll it into a thick skin in the middle and thin skin around.

Step 11: put in the stuffing with the same weight as the dough.

Step 12: make a bun. It's really hard to see. You can't see it.

Step 13: set. It's wrapped up first. It's getting fat.

Step 14: add a little oil to the pan to cover the bottom. Add the steamed buns and fry them over medium heat.

Step 15: fry until golden yellow, then add water.

Step 16: my bun is very big. Add water to one third of the height of the bun, and the fire will boil.

Step 17: Sprinkle with scallions and sesame seeds. It looks better with black sesame. It tastes good.

Step 18: cover the pan, turn the heat down and simmer until the water is dry. Steamed buns are too big to be cooked easily. You can add water and repeat. After ripening, open the lid and heat until the moisture disappears.

Materials required:

Flour: 250g

Yeast: 3 G

Sugar: 10g

Oil: 5g

Water: 135g

Pork stuffing: 260g

Scallion: 40g

Shallot: moderate

Sesame: right amount

Water: moderate

Ginger: 6 g

Soy sauce: right amount

Cooking wine: moderate

Oyster sauce: right amount

Thirteen spices: appropriate amount

Salt: right amount

Sesame oil: appropriate amount

Note: Note: 1, like to eat soup, you can add jelly in the stuffing. 2. Scallion must be mixed with meat stuffing before packing, so as to fully retain the taste of scallion. 3. The time to fry the steamed buns must be enough. It took me about 20 minutes to make the steamed buns mature. The smaller one shouldn't take so long. In the past, when making steamed buns, it was always necessary to ferment the dough completely before making it. This time, I only cooked the dough for 5 minutes, and the finished steamed buns were put into the pot after about 20 minutes. The finished product is completely fermented and has a good taste. This method can save a lot of time than the original, steamed bun should also be applicable.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: onion

Chinese PinYin : Zhu Rou Da Cong Shui Jian Bao