Pan-fried Buns
1.
Weigh the flour, yeast, sugar, and add water
2.
Stir it into floc
3.
And into a smooth dough
4.
Fermentation with plastic wrap
5.
Twice as big
6.
Look, there are honeycomb holes inside
7.
Exhaust is kneaded again
8.
Squeeze the agent, sprinkle some hand powder
9.
Prepare the filling while the dough is fermenting, and shred the cabbage
10.
Pour it into a pot of boiling water and blanch it
11.
Too cold
12.
Cut into small pieces
13.
The vermicelli soaks softly, you can cook a little if it is too late
14.
Cut into small pieces
15.
Just like this, you can add onion and ginger, whatever you like
16.
Add sesame oil, salt, oyster sauce, light soy sauce, like spicy chili
17.
Just mix well
18.
Roll the dough into a thin disc on the thick side in the middle
19.
Pack the right amount of filling
20.
Haha, this bun technique is a shame
21.
Pan brush oil
22.
Arrange the little buns one by one
23.
Fry for half a minute, pour in starch water
24.
1/3 height is good
25.
Stew with lid
26.
Sprinkle black sesame seeds when the water is about to boil
27.
Then cover the pot with a medium heat and drain the water.
28.
Out of the pot
29.
Let's have another one on the side
Tips:
Once the buns are wrapped, put them in the pan and fry them without waking up! It will continue to be sent during the decoction and heating process, the same principle as ordinary cold water steamed buns.
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