Pan Fried Bun

Name: Pan Fried Bun
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; 50g Meat Jelly; 300g Pork filling; 1 tsp Rice wine; 1 tsp Soy sauce; 2 pieces shallot; 1 tsp salt; 1 small piece ginger; 1 tsp Black sesame; 5g yeast; 300g water

by Smile for tomorrow (from Tencent.)

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Pan-fried buns are Shanghai's specialty snacks. The bottom is golden, hard and crispy, and the steamed buns are white, soft and loose. The meat filling is fresh and slightly marinated. It also has the fragrance of sesame when chewed. It is best to eat while it is hot. Haha, be careful not to burn the juice inside

Pan Fried Bun

1. Add salt, rice wine, light soy sauce, ginger, green onions and pork skin cake to the minced pork and stir well

2. Mix flour, yeast, and water to form a smooth dough for fermentation

3. Fermented to 2 times

4. Exhaust the air to divide the dough into small pieces

5. Take a dough and roll it out with meat filling

6. Then discount it

7. Put oil in the pan and fry the buns for 2 minutes

8. Add water to half of the steamed buns and cook for 5 minutes

9. Finally, add an appropriate amount of sesame seeds and cook until the water is dry, then fry for 3 minutes.

Tips:
Flour should not be kneaded too hard and soft. If it is sticky, it can be moistened with oil. Flour absorbs water differently, and can be added or subtracted according to the actual situation.