[curry Fried Buns] Textbook-level Meat Buns, Bao Jiao Bao Will!

Name: [curry Fried Buns] Textbook-level Meat Buns, Bao Jiao Bao Will!
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: All-purpose flour; yeast; 200g Sugar; 4g water; 10g Chopped onion; 115g lard; Curry powder; 80g Pork Sandwich Minced Meat; 100g salt; 230g White pepper; 4g Soy sauce; 10g Ginger water; 0.5g Chopped cabbage; 9g wheat starch

by Food video

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The simmered buns originated in the north, and the master Baian in Shanghai developed a curry flavor based on local tastes. Today, I will talk to you about the family practice of Shanghai Curry Fried Buns. The fried buns made from pasta have more than half a fist on their heads. They are fragrant and crispy on both sides. The buns are thick but soft. They are full of curry soup. The fillings are fragrant and crisp. They have countless advantages in one, which is absolutely exciting!

[curry Fried Buns] Textbook-level Meat Buns, Bao Jiao Bao Will!

1. Making the dough: Open the nest with all-purpose flour, add yeast and sugar, and then add water in portions to form a snowflake shape, knead into a smooth dough, cover with a damp cloth, and leave for 15 minutes at room temperature at 25 degrees;

[curry Fried Buns] Textbook-level Meat Buns, Bao Jiao Bao Will! recipe

2. To make oil curry: cook in the pan until it smokes, add lard, melted, add onion and stir fry until white, add curry powder and stir well, cool and set aside;

3. Mix the stuffing: add salt, sugar, and soy sauce to the sandwich meat and minced meat. Add ginger water in portions. Beat the water until the minced meat is absorbed and then add a second time. Add the cabbage and mix well, then add oil to the curry. Mix well and put in the refrigerator for half an hour;

4. Kneading the dough: After the fermented dough is slightly knead to exhaust, add 8 doses, each about 35 grams, roll it into a dough of about 10 cm in diameter, and wrap about 30 grams of filling;

5. Fried buns: add wheat starch in the water and stir evenly to make a crispy paste water; add oil in a cold pan, put in the fried buns, close the mouth down, and fry until the edges of the buns start to agglomerate. Add crispy battered water and cover the pot. Turn the pot, when the water is dry and the bottom is golden, open the lid and turn it over, and then fry the other side until golden.