[fresh Meat Fried Buns] Eating is Full of Happiness

Name: [fresh Meat Fried Buns] Eating is Full of Happiness
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g (dough) Flour; 175g (dough) water; 2g (dough) yeast; 150g (minced meat) Fresh meat; 25g (minced meat) Green onions; 10g (minced meat) ginger; 1 drop (minced meat) Oyster sauce; A little (minced meat) Black pepper; 8g (minced meat) salt; 8g (starch water) starch

by happy985

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It's not an exaggeration to say that it is really full of happiness. Every time at this time, I feel that cooking is really a happy, joyful and fulfilling thing. Sometimes after failing once and failing once and finally finding the most suitable ratio formula, heat, and time, my heart is also infinitely satisfied, and life can also be lived in such small successes.
Fried buns have always been a favorite of my mother, and they are often made at home, but the fillings are different. The fresh meat fillings used this time are very flavorful. The skin is half fermented and not very thin. Sprinkle some sesame seeds and garlic leaves before the pan. Or chopped green onion, cover the lid and simmer for 1 or 2 seconds, open the lid, and a scent is tangy. With a bite, half of the meat, half of the skin, and the crispy bottom, you can unknowingly half of the plate is gone. "

[fresh Meat Fried Buns] Eating is Full of Happiness

1. Add 2 grams of yeast to 300 grams of flour to prepare 175 grams of water.

[fresh Meat Fried Buns] Eating is Full of Happiness recipe

2. While stirring, mix the water into the flour to make a smooth dough, cover it with plastic wrap, and let it rise in a warm place for about 1 hour.

3. Mix the fresh meat with the chopped green onions, ginger, oyster sauce, black pepper, and salt, and stir until the meat is firm.

4. The awake dough is evenly divided into 16 portions and kneaded into dough.

5. Roll into a small dough, about 3-4 mm thick, not too thin.

6. Fresh meat is wrapped in the dough.

7. The wrapped fresh meat buns can be left standing or not, I just put them in the pot directly after wrapping them.

8. Add the right amount of oil to the pot, not too much, just stick the whole bottom of the pot.

9. Put the wrapped buns in, at this time the pot has not yet started to heat up.

10. Cover the pot. Turn on medium and small heat and heat for about 5 minutes, and the bottom of the buns is already a little yellow.

11. The starch water can be prepared during the heating process of the steamed buns in the pot. 100 grams of water and 8 grams of starch can be mixed and stirred evenly.

12. Open the lid to see that the bottom of the bun is a little yellow, then pour starch water along the side of the pot.

13. Cover the pot and heat it on medium heat for about 4 minutes. You can shake the pot halfway so that the bottom of the bun will be heated more evenly. At this time, the steamed stuffed buns in the pot will become bigger and cooked.

14. About 4 minutes, the water in the pot is almost dried up, and it's all right.

15. Sprinkle some sesame seeds and garlic leaves or chopped green onion, cover and simmer for 1 or 2 seconds, then open the lid.

16. carry out

Tips:
1. The most difficult thing to master when making pan-fried buns is frying at the bottom. If you don't make it well, it will be battered. The above few minutes and minutes are all tested by me. It is just right. If there is a deviation in the heat, the time may be biased. Fortunately, pay attention to the bottom during frying.
2. For fresh meat, I use minced meat that is almost 8 points thin and 2 points fat, which is sold at the meat shop. It feels more lean and tastes better.
3. The live dough is proofed for 1 hour, and the dough is almost half-developed. Although it is not fully developed, this process is still needed.