Name: Pan Fried Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork meat; 250g Flour; Some ginger; 110g Plain Water; Some Salt and pepper powder; Some Cooking Wine; Some Shallots; Some black pepper powder; Some Caster sugar; 1 piece egg; Some sesame oil; Some sesame; Some Salad oil

Pan Fried Bun

1. The fresh pork bought at the vegetable farm is best to use the front sandwich, which is more delicious than fat and thin.

2. Cut the meat into fine minced meat. If you find it troublesome, you can use a household meat grinder, but I personally feel that the extra meat tastes better.

3. Put the chopped meat into a pot for later use.

4. Add the chopped ginger.

5. Add salt and pepper powder. If there is no salt and pepper powder, you can use salt and white pepper instead.

6. Add eggs.

7. Add cooking wine.

8. Add black pepper.

9. Add caster sugar.

10. Add sesame oil.

11. Add the chopped shallots.

12. Whisk all the ingredients evenly with chopsticks in a circular motion. Be careful not to dry the meat fillings. The fried buns must have juice to taste.

13. Prepare 250 grams of flour. I use Qijie brand all-purpose flour here.

14. Add 2 grams of Angel Yeast.

15. Add 110-115 grams of water and make dough. Those with bread or dough mixer at home can use them directly to help make dough more effortlessly.

16. , Cover with plastic wrap and ferment.

17. It is enough to ferment the dough until it is twice as big as the original dough.

18. Take out the fermented dough and place it on the chopping board, sprinkle it with dry powder and knead it into a long strip, cut it into the same size agent and press it into a round dough for later use. My amount can make about 25-30 pieces.

19. Use a rolling pin to roll into a round dough for use, being careful not to be too thick.

20. Take an appropriate amount of minced meat and place it in the middle of the dough.

21. Pack them as usual.

22. The wrapped buns are set aside to proof for about ten minutes.

23. Pour an appropriate amount of salad oil in a frying pan and heat it up.

24. Fry the wrapped small buns evenly in the pan, taking care to leave some spacing.

25. About 2-3 minutes, the bottom of the bun is fried to a brown and crispy bottom, and then changed to a low fire. Add an appropriate amount of water. The amount of water should not be too small, which is about 1 cm below the bottom of the bun.