Beef Fried Bun
1.
600g flour, use a small bowl of warm water (about 30 degrees), first melt a small spoonful of sugar, then pour 4g yeast to melt. I also steamed some steamed buns as much as these flours. The filling of the pan-fried buns uses half the amount of flour.
2.
Pour the yeast water into the flour, add cold or warm water to knead the dough into a smooth dough, cover it or leave it in a warm place to ferment.
3.
1 small piece of ginger mince, 1/3 onion mince. You can chop some green onion and sprinkle it for decoration.
4.
Add ginger, cooking wine, dark soy sauce, black pepper powder, thirteen incense, oyster sauce, light soy sauce, salt and 1 teaspoon of sugar to the ground beef. Add broth or water in portions and stir in one direction. (The beef bone soup that I added was a little bit when I was braising the beef bone soup a few days ago.) Add a little sesame oil and stir well. Don't put the onion first, add it before the bag.
5.
After the dough is finished, take a long strip and divide it into several small doses. This agent must be small, only slightly larger than dumplings.
6.
Roll into a thick crust with thin edges in the middle. The size is just right to lay flat on the palm of your hand (pictured). Don't be too thick, just about the thickness of two dumpling wrappers.
7.
Put the onion in the filling and mix well before wrapping. Then put an appropriate amount of filling on the pie crust and wrap it into a cute little bun. Proof for ten to fifteen minutes.
8.
Pour a little oil in the pan, and shake the pan so that the bottom of the pan is covered with oil. Put in the buns when it is slightly smoky. Don't huddle together. Fry on medium heat until the bottom of the buns changes color and crusts.
9.
Pour a little water along the side of the pot, about 1/4 of the bun, cover and simmer for about 4 minutes.
10.
When you hear a sizzling sound, sprinkle in black sesame seeds and chopped green onion, then cover the pot, turn off the heat and simmer for 2 minutes.
11.
This is how it looks after uncovering.
12.
Is there any temptation to you? After taking a bite, the juice spurted out, it was so enjoyable!
Tips:
Add the onion at the end to avoid premature watering. The filling is not thin and easy to pack. When the onion is frying, water will come out, so the juice will be rich when the bun is bitten.
