Fujian Water Fried Buns

Fujian Water Fried Buns

1. Pour 500g flour into the basin

2. Add 6g yeast powder

3. A little sugar

4. Mix all the ingredients by hand

5. Pull out a pit in the middle of the flour pile

6. Pour water slowly

7. Knead for a while until the dough is smooth and not sticky, cover with plastic wrap or a damp cloth, leave for 50 minutes

8. Finely chop the coriander

9. Minced ginger slices

10. After washing the pork belly, use a meat grinder to grind minced meat into a large bowl, and add minced ginger and finely chopped coriander to the bowl with the minced meat

11. Add 15g sesame oil, 20g oyster sauce, 20g dark soy sauce, 40g light soy sauce

12. Add another egg

13. Stir evenly into meat filling, marinate for 15-20 minutes to make the meat filling taste

14. Take out the fermented dough, pour a small amount of edible alkali on the spoon, dissolve it with an appropriate amount of water, and add it to the dough

15. Knead the dough again to make it smooth and non-sticky

16. Divide the dough into two and knead it into a stick shape

17. Cut the dough stick into a medium size agent

18. Flatten the agent with the palm of your hand

19. Take a flattened agent and use a rolling pin to roll it along the edge of the agent to form a round dough

20. Take a piece of dough in the palm of your hand, and spoon an appropriate amount of meat into the center of the dough

21. Pinch the dough one by one along the edges, about 17-20 pleats, and close it into a bun shape.

22. Pour an appropriate amount of cooking oil in a clean pan

23. Put the buns in the oil of the pan and draw a circle and place them on a certain position of the pan.

24. By analogy, put the buns with intervals

25. After frying the steamed buns in a frying pan for a while, pour in water until it is less than half of the height of the steamed buns and cover the pot.

26. Wait for the water in the pot to boil dry, and then leave the buns in the pot for a while until the bottom is golden brown

27. Sprinkle a little sesame seeds on the surface of the pan before starting the pan.

Tips:

tips:
1. Different brands of flour have different water absorption properties. Therefore, do not add all the amount at one time when kneading the dough and adding water. First pour 80% of the amount, and then add it slowly according to the situation of the flour. I usually use the flour of Qinggu Xinhe and Arowana to clear the grain. Xinhe's flour water content is less, about the ratio of powder to water is 2.1-2.2:1, the ratio of powder to water for Arowana flour is about 1.9-2:1
2. If you don’t like coriander, you can replace coriander with the same amount of chopped green onions
3. When the steamed buns are cooked, draw a circle in the oil pan so that the bottom of the steamed buns is evenly covered with edible oil, which is not easy to stick to the pan.
4. The steamed buns should be placed in intervals in the pot, because the steamed buns will expand slowly in the water and oil pot, which is the same as steamed buns.
5. Add a small amount of edible alkali to the dough to neutralize the acid and alkali, making the dough more fragrant and delicious