Pork Scallion Fried Bun

Name: Pork Scallion Fried Bun
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 3g yeast; 10g Sugar; 5g oil; 135g Shimizu; 260g Pork filling; 40g Green onions; Some Shallots; Some sesame; Some water; 6g ginger; Some Soy sauce; Some Cooking Wine; Some Oyster sauce; Some Thirteen incense; Some salt; Some sesame oil

by augenblick

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today I planned to copy the "big pot of spring simmering", but in the end it was made of fried buns. why? Let me summarize.
The dough should be semi-fermented, and start frying when it is not fully developed. I did everything right in the early stage, but the speed was too slow when the package was fried, the back was just wrapped, and the front bread was already sent out. Also, I was too lazy. In order to reduce the amount of labor, I used too much medicine. I just made 20 grams of noodles into 40 grams, so it's strange that I didn't turn into a big steamed bun.

material:
Paste ingredients: 250 grams of flour, 3 grams of yeast, 10 grams of sugar, 5 grams of oil, 135 grams of water. Filling ingredients: 260 grams of pork filling (three fats and seven thin), 40 grams of green onions, 6 grams of ginger, soy sauce, cooking wine, oyster sauce , Thirteen incense, salt, sesame oil, oil, water Ingredients: shallots, sesame seeds, oil, water"

Pork Scallion Fried Bun

1. Mince the green onion and ginger, be sure to chop a little bit.

2. Minced meat with water: Add a small amount of water to the minced meat, stir in the same direction with chopsticks, add clean water after the water disappears, repeat this 3 to 4 times, and just beat the glue. Add ginger, soy sauce, cooking wine, oyster sauce, thirteen incense, salt, oil to the meat filling to taste, and then add a small amount of sesame oil to enhance the flavor of the meat filling.

3. Finally, put the chopped green onion on top of the minced meat, don't stir it, wait until the buns are started, and then stir.

4. Let the yeast dissolve with water and let it stand for a few minutes.

5. Mix flour, sugar and oil evenly.

6. Pour the yeast water into the flour and stir with chopsticks until the moisture disappears.

7. Knead the flour into a "three light" state by hand. (Face light, pot light, hand light)

8. Cover the cling film and let it relax for 5 minutes, then put it on the panel for shaping.

9. Divide the dough evenly into small doses.

10. Take a portion and roll it into a thick skin around the middle.

11. Put a filling that is about the weight of the dough.

12. Wrap into buns. It's really ugly, everyone can't see, can't see, can't see.

13. set. The above is wrapped first and has become fat.

14. Add a small amount of oil to the pan to cover the bottom of the pan. Add the buns and fry them over medium heat.

15. Fry the bottom to the golden brown, then add water.

16. My steamed bun is very big, water is added to one-third of the height of the steamed bun, and the fire boils.

17. Sprinkle with chopped green onions and sesame seeds. It looks better with black sesame, and the taste is not bad.

18. Cover the pot, turn to low heat, and simmer until the water is almost dry. The buns are too big to be cooked easily, you can add water and repeat again. When mature, open the lid and cook on medium heat until all the moisture has disappeared.

Tips:
note:

1. If you like to eat a lot of soup, you can add skin jelly to the filling.

2. The chopped green onion must be mixed with the minced meat before wrapping, so as to fully retain the flavor of the onion.

3. The time for frying the steamed buns must be enough. It took me nearly 20 minutes to fully mature. The smaller ones shouldn’t take so long.

In the past, when making buns, the dough must be fermented completely before wrapping. This time I only mashed the dough for 5 minutes. The wrapped buns were put into the pot after about 20 minutes. The finished product has a fully fermented taste. This method of fermenting after wrapping can save a lot of time than the original, and steaming buns should also be applicable.