Pan Fried Bun

Name: Pan Fried Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 330g High-gluten flour; 220g milk; 6g Sugar; 1g salt; 3g yeast; 400g pork; Some Bamboo shoot tip; Some Dried fish; Some Soy sauce; Some Cooking Wine

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the Jiangsu and Zhejiang areas, people often eat raw fried in the morning. The dough is oily and soft, the bottom is golden and crispy, and the filling is fresh and delicious. It is different from steamed buns. It is not steamed in water, but put oil in the pot, fill the steamed buns and fry them briefly, put in cold water and cover with the lid. The steamed buns are cooked by the steam of the water, and the water is collected. After drying, the bottom of the steamed bun is also browned, so its bottom is crunchy, and the meat inside is full of soup, which is very delicious. "

Pan Fried Bun

1. Mix the dough ingredients and knead it into a smooth dough.

2. Ferment in a warm place to 2 times the size.

3. Prepare the meat filling while the dough rises. Chop the meat into froth and add the bamboo shoot tip and dried fish.

4. Put in the seasoning and add a little water to beat in one direction and then slowly add water until it is sticky.

5. The fermented dough is divided into 20 grams each.

6. Roll the divided small doses into round dough pieces.

7. Take a piece of dough and put it in the meat.

8. Then fold it up like a bun.

9. Put a little oil in the bottom pan, and when the oil is hot, put the wrapped raw fry into the pan, fill it up and fry for a while, put in a suitable amount of water, cover the lid and fry on high heat.

10. After the water is dried, wait until the bottom is golden yellow, sprinkle black sesame seeds and chives. Simmer for a while and it will be out of the pot.