Name: Bbq Flavor Pan-fried Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 130ml water; 2g salt; 250g Flour; 3g Dry yeast; 200g Lean meat; 150g green pepper; 2 cloves garlic; 1 shallot; 10g starch; Some Oyster sauce; Some Cumin; Some Chicken Essence; Some oil

Bbq Flavor Pan-fried Buns

1. Pour the main ingredients into the bread bucket in the order of liquid to solid, and select the baking program, a total of about 90 minutes;
Wash the green peppers, remove the stalks, remove the tails, and cut in half, remove the seeds and cut into pieces;
Cut the green onion into sections, smash the garlic and chop;
Wash and slice lean meat;

2. Put the green peppers, lean meat, green onions and minced garlic into a meat grinder, then add cornstarch, oyster sauce, cumin, chicken essence, oil and salt, stir well and set aside;
Take out the finished bread bucket, you can see that it has doubled in size;
Knead the dough and ventilate the dough into long strips, cut into nine equal parts with a spatula, and round them separately;
Take an equal portion and roll it into a dough cake slightly thicker than the dumpling skin;

3. Put the dough on your hand and scoop the filling;
Use your thumb, index finger and middle finger to pinch the edge of the bread in a counterclockwise direction to round it, and finish all the remaining dough in the same way;
After the pan is heated, pour a thin layer of oil, put all the buns in, and fry gently;
After 3 minutes, use chopsticks to pry up and take a peek at the bottom that has turned slightly golden, and start to pour cold water on the buns;

4. Cover and stew again when the water is almost dry. In order to prevent the coke from pouring more oil, cover and continue to stew;
When the water dries quickly, the buns are already translucent, and they are the same as fat. You squeeze me and I squeeze you. Turn it over and see that the bottom is all golden. You can fry the top slightly and it will be out of the pan.

Tips:
1. Start making the dough first, and then the filling, just take advantage of the long process of baking the dough to let the filling marinate until it tastes good;

2. When making fillings with green peppers, pay special attention not to let the juice touch the skin, otherwise it will be hot for a long time;

3. There are many kinds of cornstarch on the market. Commonly used cornstarch and cassava cornstarch. Individuals prefer the latter because of better viscosity and tenderness;

4. I used bread flour, which fermented very loosely, so the pleats were not clear;

5. The first few minutes of frying must be simmered, because it is easy to burn, and after being sprayed with water, it can be larger and more water, at least twice, because the filling is completely raw and needs to be simmered. Worried about the water, because it will slowly dry up with the fire;

6. Fry the buns for a while and then spray them with water to shape the buns and prevent them from rotten;

7. According to personal preference, you can also fry only one side;

8. You can sprinkle sesame seeds and chopped green onion before it is out of the pot to increase the fragrance. I prepared it a long time ago, but when the fragrance overflowed, I forgot to put it.